A Pecan Pie with Golden Eagle Syrup & Molasses – Best Old Fashioned Southern Cooks

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you can see the color of it is nice and dark and it’s got a nice setup because of the flower we put in there [Music] good morning it’s timmy with collard valley cooks today i’m gonna make a lot of pies um the first pie i’m gonna make is a pecan pie and you just can’t have in my opinion thanksgiving without a pecan pie or a pumpkin pie we’re gonna start out with two tablespoons of melted butter to make our pecan pie now if you’ve ever made a pecan pie and it didn’t set up and it ran all over the place when you cut it you need my recipe all right it’s super simple it’s in the first cookbook and great news if you haven’t read the community post chris and i put all of our recipes printable on the website over 600 please go to my website when you want to find any recipe to cook for dinner to make for the holidays there’s probably 60 something pies there’s over probably 70 different cakes one is a category cakes from scratch and the other is cakes from a cake mix so there’s so much to choose from so you guys visit our website and go print off those recipes for your holiday cooking we’re going to start with pecan pie today you start out with two tablespoons of melted butter this is one of the easiest pies on the universe to make so you put in your butter and then you add a cup of corn syrup now i like um to mix my corn syrup and i typically use a half a cup of light and a half a cup of dark but today i’m going to make my golden eagle pecan pie with my golden eagle syrup now if you can’t get golden eagle just use karo syrup um but what i’m gonna do because golden eagle is a liar syrup is i’m gonna add a little molasses to it to get me that dark rich flavor that i like in a pecan pie and the other day somebody said when you’re using syrup and you’re pouring it you want to measure it spray your measuring glass with some cooking oil and it slides right out and i’ve never done that before so we’re going to do that today i’ll spray it right here so we’re going to use a cut and then i’m just going to use about a tablespoon of molasses to give it a rich flavor and it’s not going to hurt going over the amount of syrup with just that tablespoon of molasses i’m actually making a deep dish recipe so that it will fill up a nine inch pie all right so we’re going to get this in our batter bowl it did come out a lot easier so we’re going to add to this a cup of sugar good old sugar yeah as if it’s not sweet enough already right and two teaspoons of vanilla i haven’t got the eggs in here yet let me just add the eggs we’re going to use three eggs because i’m using this is a deep dish recipe oh and that’ll make it more stirrable so we got the corn syrup the vanilla the sugar the eggs and after i get this stirred in good we’re going to stir in some flour and that’s what helps it set up i had a viewer send me some fresh pecans and boy do they taste so fresh and delicious they are wonderful so i’m using those here’s our pie look at that nice color we got in there and now we’re going to put in for the deep dish one and a quarter teaspoons of self-rising flour and then i’m going to put in some salt it says a dash of salt but i’m going to put in a nice dash of salt a double dash because that’s what makes it taste so good all right and we’re going to mix this up make sure you get the flour in there good when you add that little bit of flour your pecan pie will set up but it still takes a good hour to cook it there’s that now this is my favorite way to do pecan i just pour the pecans into the crust i don’t mix them up in the stuff and i’ll tell you why make sure you got ample really extra because once you pour the filling in there they’re going to float on the top but what i like about doing it this way is i actually think they taste toastier i don’t know why but i do i remember one time my daddy’s uh girlfriend theresa made a pecan pie it was the best one i’ve ever tasted and i said what did you do and she said well i always because it was more toasty tasting to me she said i always put my pecans in the pie and then i pour the filling over them and i started doing that and it really does to me make a difference so that’s what we’re doing today you live and learn that’s the great thing about having family and different people cooking you can always improve many times on what you’re doing if you just have an open mind right a pie is full in it and now you can just kind of pat it make sure you’ve got enough pecans and if you see a blank spot then add some hopefully you can have this now diabetics no this is probably one of the sweetest pies you can make okay actually it’s only got two cups of sugar in it but that’s a lot of sugar for one pie okay we’re going to get this in the oven now this is going to bake for a long time let me go get my pie rim thing right quick and um i like to put it on a pecan tire or any pie that’s going to be in the oven more than 30 minutes which is a lot of pies for them to get fully set even a pumpkin pie really needs one it’s thin it’s metal they’re cheap as dirt you can get them on our website you can get them probably i don’t know if they have them at walmart or not but i’m going to show you how it fits right down on the pie and it fits a nine inch pie plate now when i make pies i like to use a plain old pie plate i do not like to use pretty ones because this fits on it here’s a pretty one and i’m going to make a cobbler in it but i do not like to make pies in these fancy pie plates um the reason being is you never have enough crust it doesn’t have a lip to form your crust on and that lip is what keeps the crust from falling down into the pie so um it’s just i just like them um if for any reason you’re scared you’re gonna spill it you can fill it up on the rack once it’s in the oven our pecan pie is coming out of the oven it is pretty and toasty and nice and set so we’re gonna talk get it out here right quick and i do like a pecan pie cooked a long time so they’re nice and dark but that’s how i like them and it got pretty brown even with the uh thing around it but that’s the way i like my pecan pie i like them almost chewy that is how i grew up eating pecan pie i grew up eating pecan pie that’s cooked so long that it’s almost chewy and that’s how we like it um if you don’t want to cook yours that long you don’t have to of course take it out early because this one was set up probably 20 minutes ago all right um but we’ll cut into this and get us a piece in a few minutes and i’ll show you how pretty it looks if you want to see a piece of the pie after it’s cooled and it looks good on a plate look at them now i just couldn’t wait you can see the color of it is nice and dark and it’s got a nice setup because of the flower we put in there that’s it for the day i think i’ll walk in here and turn on my um christmas tree y’all if you haven’t been through chemotherapy you’re so blessed not to have to close your eyes to recall words and yes i know we do it as we get older but i’ve been doing it since i was 40. so um i can get the words i just have to wait a second lots of you who are new to collard belly cooks will find that if i’m doing a recipe and i’m live lots of times the way my brain works i’m serious i call out the wrong thing i think i’m saying the right thing but i’m saying the wrong thing lots of times i’ll say a half a cup when i mean i have a stick or i’ll say i have a stick when i need a mean a half a cup and they’re two totally different things so always check your recipes and now that the recipes are online you shouldn’t have a hard time marking up your recipe books and printing out something to make for thanksgiving this year um or anything really birthday holiday i’ve got so many vegetables on there so we’re gonna come in here and we’re gonna light up the christmas tree and you know what after i do this i’m gonna cook some more now um one thing i was gonna tell you guys about christmas tree mine’s not real big at the bottom because it’s too much trouble for me to shape i just physically can’t take care of a tree that’s huge at the bottom um typically i shake i shake this one in a ladder which i don’t normally do but chris was gone but typically i shape mine um while i’m sitting on the couch and i shape it and then he picks up the parts and puts them together so i shake them when they’re down on the floor i don’t shake them up in the ladder like i did this year that was the first time ever but if you will unplug your tree there’s so many of you who do not unplug the tree um when you go to bed at night you really should unplug your tree if you want your lights to last longer my trees last so much longer than my sister’s because she leaves them plugged in all night if you will just take the time to unplug it you’ll enjoy your tree a lot longer and you won’t wind up having to put lights on it okay i always turn these on too now if you’re as picky as my mama my mother never had enough lights on the tree and no matter what tree she got she would put a lot more strands of lights on it you know there was never enough lights on the tree for mama and now they make trees my nephew let me tell y’all this about my nephew my nephew saith is married to holly if you’ll go back and watch the video you can search it on on google poor pork chop uh pork spinach dinner colored valley cooks two christmases ago we had the whole family at the house and my nephew came and his little girl was his two little girls and now he has a little baby boy um but he was there he came this year to our thanksgiving feast and i was making granny green beans and he was telling me how he made his green beans and how he added they add these different things to them and i said well i know you like them and i’m sure they’re delicious but you’re just going to have to try my granny green beans and i told him what i put in them and he kind of looked funny like there’s no way that could be good do you know two days after the thanksgiving feast holly gave me a text and said tammy i have got to have your granny green bean recipe seth wants it so if you haven’t made granny green beans do a test trial and error run out of the three can one and see if you like them but don’t put potatoes in them and make sure you cook them a long time like i do and let them glaze and get that caramel smell and flavor if you don’t those are not my granny green beans okay they’ll be too sweet y’all have a wonderful wonderful day and i’m sure i will see you again soon because i’ll be cooking all week love you bye