Cranberry Pecan Pie Recipe - Barbara Bakes™ (2024)

FAQs

Does Joanna Gaines have a pecan pie recipe? ›

Not only is it chock-full of approachable, family-friendly recipes, the book is also packed with priceless nuggets of kitchen wisdom from Queen Gaines herself. One such gem is her surprising twist on classic pecan pie. The recipe itself is pretty basic, spare one unexpected ingredient: ancho chile powder.

Is Patti LaBelle's New Sweet Potato Pecan Pie Worth the Hype? Patti LaBelle's famous sweet potato pie has been known to cause spontaneous singing, so when we learned about Patti's new Sweet Potato Pecan Pie, we had seriously high hopes.

For over 70 years, Mrs. Smith's pies have been filled with the homemade taste that America loves to serve.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.

Pecan meal and pecan flour are made from nicely ground up pecan nuts. A finer grind produces the pecan flour. The larger pieces, also referred to as flakes are what makes up pecan meal. Did you know you can use pecan meal the same way you would typically use flour?

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

In 1922, Mrs. Hazelle Field was baking pecan pies in her kitchen for the restaurant her husband owned in Downtown Pauls Valley, Oklahoma. Today, her pure, natural and sweet recipe is still used to make 3 million pies a year (that's 20,000 pies a day!).

“Typically with sweets, I go all out,” she says. “If you're gonna make the cake, just make the cake.” The key, of course, is moderation. Gaines does stress that most of her family's food includes things like the nutritious vegetables and fruits that grow in their own garden—like this beautiful broccoli!