A place here in Los Angeles has "Pecan cheesecake". They do the bottom half pecan pie, and the top half cheesecake.
I think I still have a wickedly good recipe for a pecan pie which is half cheesecake—I think it’s in the old Lee Barnes Cooking School pb cookbook, from New Orleans. I think it’d work just fine to use 1/3 of any good cheesecake recipe, and top it w/ pecan pie filling, chock full of pecans, and then top with concentric circles of pecan halves. This is a very flavorful combo.
EliseT: Mom uses vinegar in her pie. She claims it is to temper the extreme sugar taste. It is her recipe and I do not use it but I can tell a difference and it is good. I just ain’t gonna copy mom!!!!
Paul E. Smith
I knew someone who said their secret ingredient in their pecan pie was vinegar. What’s that all about?
How I got my idea about using toasted pecans with salt and butter was in the airport. I occasionally bought pecans that were toasted with butter and salt while traveling in the airport. The buttery, salty taste made me think of my pecan pie and the ultra sweet taste. I thought the combination would be better. I tried it and for my taste, it worked.
I take my pecans and immerse them in butter and then salt them before I top my pecan pie. It adds a buttery, salty taste to the wonderful sweet taste of the pecan pie.
Sorta simple, but I liked it.
Paul E. Smith
And they even have an annual "Pie Festival" in Lecompte (October) in honor of Lea’s. Lea’s web site says they have been in business since 1928 and the bake over 65,000 pies annually. I have personally tried to work my way down their menu, and every one is outstanding.
In Louisiana the best commercial Pecan Pie that I have ever had is at Lea’s in Lecompte. All of their pies are great, but the pecan is outstanding. Great crust (yes, it absolutely is made with lard, the key to fine crust) and lots of pecans to back up all of the Karo and eggs. A highly reccomended road spot when driving between Shreveport and Lafayette/NewOrleans/BR.
Sundancer7-I tried toasting the pecans with salt (no butter) when I made my 4th of July pecan pie. I didn’t notice much difference, it was delish and the pecans were crispy, but I may not have used enough salt in the toasting. Any idea how much salt to use?[?]
yyyyyyyyyes, it does. And I never thought there would be a dish that could make great BBQ unappealing to me, but having a small piece of that pie made eating anything else a negative behavior !!
Does the chocolate plus pecan pie tend to give you the sugar shakes???
Paul E. Smith
I can’t email’ya so I will post this one…Check the photo I listed on Stephen’s "Worlds Best Pie Thread…In the photo is a regular and a choc.fudge pecan pie. The Moonlite uses a regular Pecan Pie filling…but instead of the top layer of crusty nuts they put a layer of double chocolate icing…as one would put on a cake. it is Outstanding…but does tend to dull the senses rather quickly.
Wait a minute, pecan pie AND chocolate fudge, all in one dessert? Could it be? Now get that pie to do my taxes and I’ll marry it.
Derby pie—Take a Pecan Pie, add chocolate chips to the filling and you have one version.
Take off the top layer of Pecans (keep the ones in the filling) and replace it with a layer of fudge or chocolate icing and you have a second version.
See my photo on the ‘favorite pie thread for a comparison.
I looked up recipes for Derby pie and it looks similar to a Tollhouse pie, which is like a chocolate chip cookie pie. Is it much different?
You are exactly right on regarding the reason I toast the pecans in salt and butter before I make the pie. The combination of the salty buttery toasty pecans sort of offsets the super sweet pecan pie and brings extra flavor.
Thanks for the tip on how to protect the edges of the pie. You are right as they will burn and give the pie a not so good taste.
Just another taste, but Oooh so goood!!!!!!!!!!
Paul E. Smith
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