The perfect pecan pie?

Question

I just ate at The Saltlick in Driftwood, Texas and I think I have ate the best pecan pie in the world. The all you can eat BBQ there is great but the pecan pie takes the cake, literally. If you've ever eaten there you know what I'm talking about and if you haven't you need to go if you're ever in Texas. They also have one in Austin and a new one in VEGAS! Anyway I was wondering if you guys out there knew a recipe that is comparable to that of the Saltlick's?(it is fluffy and not too sweet)

The one i ate had pecans only on top of the pie not mixed in the filling. It was a Texas pecan pie.

Answer 1

Texas Pecan Pie
6 servings 1¼ hours 15 min prep

1/3 cup butter or margarine, melted
1 cup sugar
1 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract
4 eggs
1 cup coarsely chopped pecans
1 unbaked 9-inch pie shell

Combine butter, sugar, corn syrup, salt, and vanilla in a medium mixing bowl; beat well.
Add eggs, and beat well.
Stir in pecans.
Pour into pastry shell.
Bake at 375 degrees for 45-50 minutes.

Texas Osgood Pecan Pie
A thin, crisp meringue forms during the baking of this rich pecan pie, a traditional pie in Texas.
8 servings 1 hour 15 min prep

CRUST
1 (9 inch) pastry dough
FILLING
1 cup sugar
1/2 cup margarine or butter, softened
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon vinegar
1 teaspoon vanilla
4 eggs, separated
1 cup chopped pecans
1 cup raisins or chopped dates
TOPPING
3/4 cup whipping cream, whipped

Prepare pastry using 9-inch pie pan.
Heat oven to 325°F
In large bowl, beat sugar and margarine at medium speed until light and fluffy.
Add cinnamon, cloves, vinegar, vanilla and egg yolks; blend well. Stir in pecans and raisins or dates.
In small bowl beat egg whites until stiff peaks form; fold into pecan-raisin mixture. Spoon into pastry lined pan.
Bake at 325°F for 35 to 45 minutes or until golden brown and center is set. Cool. Serve with whipped cream. Yield: 8 servings.
Pillsbury The Complete Book of Baking.

5 cup pecan pie
8 servings 1 Pie 1½ hours 40 min prep

5 1/2 cups pecan halves
3 tablespoons flour
12 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
2 tablespoons light corn syrup
4 large eggs, lightly beaten
2 teaspoons vanilla extract
1 pie shell

Preheat oven to 350 degrees F.
Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant.
Let cool completely.
Place the roasted nuts in a food processor and process until smooth and buttery.
Add the flour and pulse until incorporated.
Scrape into a large bowl and set aside.
Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown.
Remove from heat and set aside.
Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended.
Fold in the remaining 5 cups pecans.
Pour the filling into the pre-baked pie shell.
Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown.
Transfer to a rack to cool.
Serve warm or at room temperature.

Faux Pecan Pie (with Oatmeal)
8 servings 1 hour 10 min prep

3 eggs
1 cup corn syrup
1/2 cup granulated sugar
2 tablespoons melted butter or margarine
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup quick-cooking oats (not instant)
1 9 inch pie shell, unbaked

Preheat oven to 350 degrees F.
In medium bowl, with fork, beat eggs lightly.
Beat in corn syrup, sugar, butter or margarine, vanilla and salt until blended.
Stir in oats.
Pour into pie shell.
Bake 45 to 55 minutes or until puffed.
The centre should be slightly jiggly.
Cool.

Answer 2

Pecan Pie

INGREDIENTS
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Answer 3

Well I have never eaten at the place you are talking about so I don't know what that pecan pie taste like..but I do know that this pecan pie recipe is unbeatable! I have made it a few times and it is perfection! The only thing is that mine took about 10 minutes longer to bake than the recipe states so just keep that in mind! enjoy!

3 eggs
1 cup corn syrup
1 teaspoon vanilla extract
1 1/4 cups pecan halves
2/3 cup sugar
1/3 cup butter (melted)
pie crusts

Beat eggs lightly with an electric mixer or fork until combined.
Stir in corn syrup, sugar, butter and vanilla extract.
Stir well.
Stir in pecan halves and pour filling into crust.
Bake in a 350 degree preheated oven, for 50 minutes or until knife comes out clean.
Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining time, to prevent the crust from burning.

Answer 4

Bourbon and Chocolate Pecan Pie:

Tyler Florence

Pie Pastry
• 1 cup all-purpose flour, plus more for dusting
• 1/4 cup finely ground pecans
• 1 tablespoon sugar
• Pinch salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
• 2 tablespoons ice water, plus more if needed

Filling
• 1/4 cup (1/2 stick) unsalted butter
• 2 ounces unsweetened chocolate
• 3 large eggs
• 1 cup sugar
• 3/4 cup dark corn syrup or sugar cane syrup (such as Steen)
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons bourbon
• 1/4 teaspoon salt
• 1-1/2 cups pecan halves

To make the pastry
Combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Preheat the oven to 350 degrees F.

To make the filling
Melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

Answer 5

Dutch Pecan Pie

1 1/2 cups chopped pecans

3/4 cup packed brown sugar

3/4 cup milk

3/4 cup corn syrup

1/2 cup Bisquick baking mix

1/4 cup margarine, softened

4 eggs

1 1/2 teaspoon vanilla

Grease pie plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth. Pour into pie pan.

Put 1 inch diameter foil balls in the bottom of your Dutch Oven to keep the pie pan off the bottom ( helps to keep food from burning and distributes the heat more evenly).

Put the pie pan into the Dutch Oven and bake approximately 50-60 minutes or until knife, when inserted into the center, comes out clean.

Answer 6

Have a look at Virginias' pride. I do have a recipe somewhere, but you can order it on the net and have them deliver.