Comments on: No Bake Pecan Pie (The Easiest & Most Delicious Pie Ever!) https://www.mrshappyhomemaker.com/bake-pecan-pie/ Where Old Fashioned and Modern Day Collide Mon, 05 Aug 2024 17:23:01 +0000 hourly 1 By: Crystal https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-178089 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-178089 In reply to Bettie Welliams.

You don’t have to but it will last twice as long refrigerated.

]]> By: Bettie Welliams https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-178078 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-178078 Do you have to keep in Refrigerate

]]> By: Ruth https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-172248 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-172248 5 stars
I have never really cared for pecan pie.

BUT….

MY HUSBAND LOVES IT.

He says its not as super sweet as a regular pecan pie, and its made without corn syrup, which is a big plus because my husband hates it in a pecan pie.

I made it with a homemade shortbread crust.

THANK YOU FOR A RECIPE I CAN PLEASE MY HUSBAND WITH.

]]> By: Howard W https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-161671 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-161671 I’ve enjoyed this, and done variations on it. Probably the most unique variant was yesterday. I used white sugar (xylitol actually), and in place of the liquid, I used a can of frozen concentrate apple juice, and left out the egg yokes, and used cinnamon and some cayenne. The result was as dark as the original in color. The flavor was intensely apple…. Imagine biting into what you expect to be pecan pie, and encountering the intense tangyness. It was a total winner for a Thanksgiving pie… everybody loved it. A true “plate licker”

]]> By: Howard W https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-155631 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-155631 This is a great recipe….. I used it as a topping for a sous vide cheesecake. I use a sous vide creme brulee recipe with a percentage of cream cheese in it, cooked in half pint canning jars on a graham cracker crumb base…. the result was great. This was the second iteration, and I substituted 2T of lemon juice for some of the water to give the topping a nice tang….

]]> By: Howard W https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-127201 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-127201 love it……..this was exactly what I needed….. I’ve used it twice now, the second time I altered it slightly with the addition of a bit of cinnamon and nutmeg, and some maple syrup (1/4C) in place of some of the water. For what I call Maple Nut Cheesecake. The base layer is a simple cheesecake of 1 pack of cream cheese, 4 egg yokes, half a cup of sugar, some vanilla, and some lemon juice. Placed in a crushed pecan pie crust (Walmart, I hate to confess). Bits of crystal ginger sprinkled throughout. It was “baked” at 150F in my dehydrator for 6 hours, then chilled, and the maple nut topping put over the top. The crushed pecan crust was the reason for the low bake. 150F will kill everything, and it is high enough to make egg yokes set decently (look at sous vide temps)….. and was as high as I could go with my LEM dehydrator. My oven will not create uniform enough temps this low. The cheesecake was covered during baking.

It came out to die for…… with a tangy cheesecake base, with a sweet nutty topping, and small explosions of ginger flavor throughout the cheesecake from the crystal ginger….. Everybody loved it.

]]> By: Sarah Jane Smith https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-113370 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-113370 In reply to Gladys Hodges.

I don’t know about cashews, but walnuts work great.

]]> By: Sarah Jane Smith https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-113369 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-113369 5 stars
I love pecan pie, but this was WAY better.

]]> By: Gladys Hodges https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-100909 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-100909 I wonder how this would work for cashews or walnuts?????????? I think I might have to try it unless someone else has and it isn’t that good.

]]> By: Crystal https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-80170 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-80170 In reply to Teresa Montoya.

I love that idea! So glad you loved it 🙂

]]> By: Teresa Montoya https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-80123 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-80123 So glad I found this…I added a little more water and some maple syrup…I wanted to use it as a topping for plain cheesecake…it turned out amazing…

]]> By: Veronica Mehigan https://www.mrshappyhomemaker.com/bake-pecan-pie/#comment-80121 https://mrshappyhomemaker64452.e.wpstage.net/?p=7307#comment-80121 I made this pie. I suggest adding an extra 1/2 of all the ingredients (3 eggs instead of 2, etc.), so a regular graham cracker crust will be full. Also, we like lots of nuts and the taste of the baked, carmelized pecans on the top of the baked versions, so I used 2 cups chopped/whole pecans in the recipe, and browned an additional cup of whole pecans in a small fry pan, with a big pad of butter adding a 1/4 cup brown sugar at the end -let caramelize, then pour onto a flat surface to cool (separate them, so they wont stick together). After pouring pie mixture into the crust, arrange them in circles on top, starting with the outer edges, working in.]

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