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Homemade Southern Pecan Pie Recipe - Learn how to make pie crust and pecan pie filling for a fabulous homemade pecan pie recipe. Positively Paula, Season 2, Episode 2.
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00:00 Intro
1:43 Paula's Best Pecan Pie Recipe: https://www.positivelypaula.tv/copy-of-season-2-episode-1-1
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0:21
- Stan! Stan, the Candy Man!
0:25
- Hey, girl. Why are you here?
0:27
- Hey, darling.
0:29
- What you gonna bake? What you gonna do?
0:30
- Have your ears been burning? I'm making a pecan pie.
0:32
Did you know my brother is moving to, um,
0:36
the Show Me State?
0:38
- Missouri. Got you. - Missouri, yes.
0:40
I'm trying to make him a pecan pie as a going away.
0:43
- Oh, okay. How many you think you need?
0:46
- I don't know. Just enough for--
0:47
I'm just gonna make the one pie.
0:50
'Cause if I make, uh-- that's enough, Stan.
0:54
- You sure? - Yeah, just for one pie.
0:56
- I need the sales. - Well, okay.
0:58
Well, fill it up.
1:00
We'll make Michael buy. - Yeah, I got you.
1:02
- We'll make Michael pay.
1:04
Okay, baby, thanks. - Thanks, Paula.
1:05
- Have a great day. - You too.
1:08
♪ ♪
1:10
- Good morning, friends.
1:11
I'm so glad that y'all are here with me today,
1:13
because to be quite honest
1:16
I'm in kind of a melancholy mood today.
1:20
I'm happy and then I'm also sad,
1:23
because my little brother, Bubba,
1:26
is moving out west today.
1:28
And so I'm making him a pecan pie
1:32
to take with him today on his journey.
1:35
So anyway, I got to get started on this pie,
1:37
or he's not gonna wait around too much longer
1:40
for me to bake this so he can take it with him.
1:43
So today I thought maybe we could talk about pie crust.
1:47
Pies in general don't hold up
1:50
like a cake would or something like that,
1:53
so it's very, very hard to find a good, homemade pie,
1:57
especially with a good pie crust,
1:59
so I want to tell y'all today
2:03
my experience with pies and help you get comfortable
2:08
making your own pie crust.
2:11
And it really is simple,
2:12
and there's several methods, y'all,
2:14
that you can use to make a pie crust.
2:16
You can do it in a food processor,
2:18
or you can do it like I'm gonna do it,
2:20
which is by hand today.
2:22
And I'm gonna start with a one-layer crust,
2:25
because, like I said, I'm making a pecan pie.
2:29
So I'm gonna use 1 1/4 cup of plain flour.
2:35
And in that bowl it goes.
2:37
And I've got about a little shy
2:40
of a 1/4 of teaspoon of salt.
2:43
And about, let's see, it's a tablespoon and a half
2:47
of sugar, y'all.
2:49
So we're just gonna--
2:52
we're just gonna sift that quickly.
2:57
I've got 1/4 cup of lard here.
3:00
So, uh...
3:03
you know, if you dare, try the lard.
3:06
I think you'll be happy with the results that you get,
3:10
and I'm just gonna kinda take my hands
3:12
and just start breaking it up like that.
3:16
And when we get through, I hope that this will be
3:18
like a course meal.
3:19
We're gonna wanna work it quickly,
3:22
because if you work it too much,
3:24
you're gonna wind up with a very tough dough,
3:27
and we don't want that.
3:29
We want it nice and flaky, like Julia Child used to make
3:33
the crust for her tarts.
3:35
We want it really, really flaky and light.
3:39
All right, I'm--got me three tablespoons of butter.
3:44
And then I'm gonna use my pastry cutter
3:47
and cut this in.
3:48
You know, there's very few ingredients in a pie crust.
3:51
It's flour, little sugar, salt, butter or lard,
3:57
and that's about it.
4:00
All right, so I'm gonna take my pastry blender,
4:03
and I'm just gonna work that butter and that lard
4:06
into that flour.
4:07
And like I said, I want it to look like
4:10
kind of a course meal
4:11
by the time I get through with it.
4:15
And you want to make sure that your butter
4:18
is nice--nice and cold.
4:21
All right, so you'll want to take your knife
4:25
and make sure that butter doesn't stay in there.
4:29
All right, now it's time for the ice water.
4:32
And for a single-crust pie,
4:34
I'm probably gonna need like 1/4 of a cup,
4:38
maybe--maybe not quite so much.
4:41
And, you know, I think I'm gonna get a--
4:44
I think I'm gonna get us a spoon,
4:47
or an ice cream scoop will work great.
4:49
And, let's see, I've got started off,
4:52
I've got, like, 3/4 of a cup here.
4:55
And you want to make sure that that water is ice cold.
4:59
So I'm gonna start with about a half a scoop
5:02
and just dribble that in.
5:06
Slowly but like I said, you wanna--
5:09
you wanna work this pretty quick.
5:11
You don't wanna keep touching it.
5:13
It's like a biscuit.
5:15
You kinda want to put just enough ice water
5:17
for that dough to stick together.
5:19
Okay, I think that's--
5:22
I think that's gonna get it.
5:26
See how that dough is sticking together, y'all?
5:29
And of course when I go to roll it out,
5:32
I'll make sure my surface is floured good.
5:36
Okay, so all I'm gonna do at this point, y'all,
5:40
is I'm gonna wrap this in plastic wrap,
5:43
I'm stick it in the refrigerator
5:45
and I'm gonna let it sit for about 30 minutes,
5:48
so that lard and that butter
5:50
can get hard again,
5:52
and then we're gonna put it on our cutting board.
5:56
And this is one of my cutting boards,
5:58
and I just love it because it has
6:01
the different-size pie crust.
6:05
So you can see that my measurements
6:08
Give you the outline for an 8-inch, a 9-inch
6:12
or a 10-inch pie, or like a little individual pie.
6:16
This is, like, a 6-inch right here.
6:18
So it's just that easy, y'all.
6:20
Maybe not as easy as, you know, going to the store
6:23
and buying one already premade,
6:26
but there's gonna be a lot of self-satisfaction
6:30
when I get through,
6:32
and plus I hope it's gonna taste better
6:35
than a store-bought crust.
6:37
So I'll meet y'all back here in a little while,
6:40
and we'll keep working on this pecan pie,
6:43
because, to me, I'm making it for a very, very special person.
6:50
I so hope y'all are enjoying the show.
6:53
And if you do.
6:55
Be sure to click like, subscribe and
6:58
notification bell so you'll never miss a video.
7:02
And we'll be right back after the break.
7:07
- All right, our pie crust should be
7:09
nice and cold.
7:12
So it was in the refrigerator about 30 minutes.
7:17
And so far, so good, y'all.
7:19
It looks like it's gonna work.
7:22
Now I'm gonna roll this out to a 9-inch--
7:26
to fit a 9-inch pie plate,
7:28
and I'm gonna put me some flour out here.
7:32
I want to make sure I flour my rolling pin real good.
7:37
All right, so here we-- here we go.
7:40
Ooh, it's hard, y'all.
7:42
And I hope it'll be good and flaky.
7:46
All right, now I've got so much flour on here,
7:47
I don't know if I'm gonna be able to see my 9-inch--
7:49
there it is.
7:53
And I kinda like to turn my--my crust over
7:57
just a time or two.
7:59
All right, let's see if we can get this thing done.
8:03
I'm gonna bring my plate up here
8:08
and just slip that just like that
8:11
over into my pie plate,
8:13
and I want to make sure that that crust
8:16
touches the whole entire bottom
8:20
and sides of my pie plate,
8:22
and you'll have to just lift up your crust
8:25
so the weight of your crust won't pull it back out.
8:29
All right, so at this point I think I'm gonna
8:33
work with scissors
8:37
rather than a knife.
8:40
And I'm just gonna cut some of it off
8:42
because I'm gonna tuck the excess underneath the edges
8:47
so I'll have enough to kinda crimp
8:50
and try to make it pretty.
8:53
Sometimes I run out of patience,
8:55
and it's not as pretty as I would like it,
8:58
but I'm just gonna take that excess
9:00
and tuck it under and that way I'm raising up
9:04
the sides of the crust.
9:07
And like I said, by tucking that extra dough under, y'all,
9:11
that's gonna give me something to crimp or to fork.
9:15
So here we go, we tucking and rolling.
9:18
I don't feel like my pie crust
9:20
has to be slap picture perfect.
9:23
It doesn't bother me at all
9:25
because I'm perfectly happy
9:29
for people to know that it's a homemade crust
9:34
and it's not a store-bought.
9:37
So it's not gonna be picture perfect,
9:39
but I hope it'll taste picture perfect.
9:43
All you do is make an indention
9:47
and just go around just like that,
9:50
and that's very simple.
9:52
But at the same time, it's kinda pretty.
9:55
And it's easy-peasy.
9:58
And you see the reasoning of me tucking
10:02
that pie crust underneath, because you really need
10:07
that extra crust to do your crimping with.
10:10
And you'll need to kinda keep dipping your--
10:15
the butt of your knife into the flour,
10:19
so your dough won't stick to your knife.
10:22
Uh-oh, look what I just did.
10:25
I hit my thing, but I can fix it.
10:28
You know, in cooking there's not many things
10:30
that you can't fix.
10:32
I'm very, very happy with the way our crust
10:35
turned out today.
10:36
And you can see how easy and quick.
10:39
The most aggravating part of the whole thing
10:43
is having to sit and wait that 30 minutes
10:47
to let your dough chill.
10:51
But by chilling it, it worked so beautifully for me.
10:56
Now to make our pecan pie filling,
10:59
it is, like, the simplest of simple pies to make.
11:04
Your pecan pie, hands down,
11:06
is the easiest pie out there to make.
11:09
So when we come back,
11:10
I'm gonna show you just how quick
11:13
we gonna get that pie thrown together,
11:15
and we gonna see what we've got here
11:18
with the leftover dough.
11:20
So don't go anywhere.
11:21
Hopefully the best is yet to come.
11:28
I hope y'all are enjoying the show
11:30
and I want to hear from you.
11:31
Tell me what recipes or videos you'd like to see me
11:34
make by just leaving a short comment below.
11:38
Now, let's get back to the show, y'all.
11:43
- All right, I told y'all
11:44
that a pecan pie is the easiest pie
11:47
in the world to make,
11:49
and I'm fixing to show y'all just how easy it is.
11:52
I'm gonna start with three eggs.
11:55
And I forget that I had stuck some butter
12:00
in the microwave.
12:02
I've got 1/4 of a cup of melted butter.
12:06
And I'm not gonna pull out a mixer or anything.
12:08
I'm just gonna beat all this up by hand.
12:14
I'm gonna add my 1/4 of a cup of melted butter.
12:19
Gonna mix that up.
12:21
And then I'm gonna add 3/4 of a cup of brown sugar.
12:29
And just mix, mix, mix.
12:32
And I'm gonna add a teaspoon or two
12:36
of vanilla flavoring.
12:44
And I'm just gonna eyeball this,
12:47
'cause in my world if you use too much vanilla flavoring,
12:51
then that's about perfect.
12:55
All right, and now I'm gonna add
12:58
one cup of dark corn syrup.
13:03
So our filling for our pecan pie is ready.
13:07
I've got some beautiful pecans,
13:11
and naturally I got these from Stan, the Candy Man,
13:15
because I'm kind of particular about my pecans,
13:18
because I was born and raised
13:21
in the pecan capital of the world,
13:24
which is Albany, Georgia.
13:26
All right, so most people
13:30
would mix their nuts in with their syrup.
13:33
I don't do it that way.
13:35
I wanna know that every bite
13:37
of this pie is gonna have a nut,
13:40
and in order for me to know that,
13:42
I have to put those nuts out like that.
13:46
So I'll know that it's completely covered.
13:50
Now all we have to do is pour our custard
13:56
into our pie shell.
14:00
[laughs] Did y'all just hear Max?
14:03
He's groaning.
14:04
You know, it's very, very funny.
14:06
Today you can tell that I'm not cooking anything
14:09
that really interests them.
14:12
You know, I don't have any meat going.
14:15
And look at him.
14:17
You're not paying me a bit of attention.
14:19
They're all passed out
14:21
in the favorite spot in the house.
14:25
Now if I was cooking meat up here,
14:27
I'd have three dogs practically on the counter.
14:30
♪ ♪
14:35
So I like to, uh,
14:39
bake my pies on a baking sheet.
14:43
You know, I don't think we have to worry
14:45
about it running over,
14:47
'cause I still could have made a little bit more custard,
14:49
and we'd have been fine.
14:52
All right, so in the oven this goes.
14:55
350 degrees.
14:57
Now I'm gonna cook that for about 45 to 50 minutes.
15:01
I'll be checking it to make sure my edges don't get too dark.
15:06
And when it's ready, I want it to jiggle
15:09
just a very slight little bit in the center,
15:13
and it'll be ready.
15:14
We'll let it cool,
15:16
and then we'll slice it.
15:18
And hopefully I have cooked it just perfect
15:21
so it'll stay together and hold its shape.
15:24
And I have to say, my mother and my grandmother
15:29
didn't make pies.
15:31
So I've had to try to learn from others along the way
15:35
and just learn through trial and error,
15:37
but, you know, it's just like anything else y'all.
15:40
The more you do it, the better you get at it.
15:43
So practice, practice, practice,
15:47
and everybody wins.
15:50
I so hope y'all are enjoying the show.
15:53
And if you do.
15:55
Be sure to click like, subscribe and
15:58
notification bell so you'll never miss a video.
16:02
And we'll be right back after the break.
16:07
[upbeat music]
16:11
- As y'all can see,
16:13
I have taken my pie out of the oven,
16:14
and I'm just gonna be very truthful with y'all
16:18
as I've always tried to be.
16:20
We don't do swaps on this cooking show.
16:24
I only cook a dish one time.
16:27
And this is our one time.
16:30
So the pie gods really blessed me today, y'all.
16:34
This is one beautiful pie.
16:38
It might be the prettiest pie crust that I've ever done.
16:41
And so I was really trying extra hard
16:44
to make it pretty for y'all today,
16:46
and, you know, I'm seven years older than my brother.
16:49
I told you I was baking this for him to carry
16:53
on his big moving trip.
16:56
And I'm doing that. That's what I'm doing.
17:01
But I think as his old sister,
17:04
I should have a little bitty piece.
17:07
Just to make sure it's good enough for him.
17:10
That's it. That's the ticket.
17:13
To make sure it's good enough for him.
17:15
So I've taken it out and I've let it cool.
17:20
And you can see when it came out of the oven
17:22
it had a very slight jiggle,
17:26
but now it's firmed up.
17:28
So I'm just gonna cut one little, like,
17:31
sliver piece out of it.
17:34
Now some people when they make their pecan pies,
17:38
they'll use the chopped nuts
17:41
on their pie.
17:44
But this really could cool some more,
17:46
but it'll cool on Bubba's trip.
17:49
And it actually cuts prettier if it's chopped nuts,
17:53
but I love the looks of the whole pecans, so...
17:59
They don't want to chop quite as pretty,
18:01
and I hope I don't mess it up too, too much
18:04
by slipping me out a little piece,
18:06
but he'll be back in two weeks for a visit,
18:09
but I just don't want to wait two weeks to find out
18:12
if it's any good.
18:13
So when y'all see me make something on this show,
18:18
there is not a swap coming from the back.
18:23
It's a one-meal deal around here.
18:29
I just really like doing my own cooking,
18:33
and as you can see, this is just beautiful.
18:37
It's still very, very warm in the center.
18:42
But after it completely cools,
18:45
it'll set up nicely.
18:48
But see that custard in there?
18:51
To me, that's the best part,
18:54
that buttery custard.
18:57
And of course pecan pie, you know,
18:59
calls for a little ice cream.
19:04
So look how pretty and yellow this ice cream is.
19:07
This is the real deal too, y'all.
19:11
So I like to serve something
19:16
along with my pecan pies,
19:18
either a little fresh whipped cream
19:21
or a little ice cream is even better.
19:25
So Bubba should be coming in
19:29
to give me my last hug very soon.
19:32
So I want to get this wrapped up
19:33
so he really won't know that I've taken any out
19:36
until he gets on the road tonight and opens it.
19:41
Mmm.
19:44
It's good enough for him. [chuckles]
19:47
Mmm.
19:50
Might be the best one I've ever tasted.
19:52
Mmm, mmm.
19:56
Yum.
19:58
I hope...
20:01
our time shared together today
20:04
maybe made you feel a little bit more confident
20:06
about making your own pie crust
20:08
if you don't do it already.
20:10
It's really quite simple.
20:13
And like I said, the more you do stuff,
20:16
the better you get at it.
20:18
So this will be on the website.
20:23
I really do want you to try this recipe
20:25
because it's delicious.
20:28
It's delicious.
20:29
So until next time, friends,
20:32
I hope life is sweet for you.
20:35
And I sure do wish my dear brother
20:38
a sweet, sweet new adventure for him.
20:42
I'll see y'all next time. Love.
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
20:59
and bail to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
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