pecan pie has anyone good good recipe in grams or ounces not cups please?

Question

an american one please

Answer 1

Bourbon Pecan Pie

(9 inch) pie shell
200 g white sugar
235 ml light corn syrup
115 g butter
4 eggs, beaten
60 ml bourbon
5 ml vanilla extract
2 g salt
120 g chopped pecans

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).

In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly.

Stir in pecans. Pour mixture into pie shell.

Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Answer 2

Ingredients Directions
2 Eggs, Slightly Beaten
100 grams Light Corn Syrup
30 frams Sugar
2 Tablespoons Flour
5 gms Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.

Spread pecans in an unbaked 9-inch pie shell.

Mix remaining ingredients and pour over pecans.

Bake at 375 deg F. for 40 to 50 minutes or until filling is set.

Answer 3

I've used this one for years. The ounce measurements are fluid ounces, not weight.


Lightly beat 3 eggs in a bowl. Add in 4 oz. of white sugar, 4 oz. of light brown sugar, 8 oz. of corn syrup, (You can use light or dark syrup, depending on your preference. I like to use half of each), 1 oz. of flour, 1 oz. of butter, and 1 tsp. of vanilla extract. Mix until smooth, then stir in 10 oz. of chopped pecans.

Pour the mixture into an unbaked or frozen deep-dish pie crust. Bake at 350 for 50 minutes. DON'T open the oven! It'll make your pie fall. After 50 minutes, check it. A toothpick inserted into the center should come out clean. If not, set the temp. back to 300 and check it every five minutes until it does.

This produces a light, buttery tasting pie that's very rich and not too sweet.

Good luck!