This has been my go-to pecan pie recipe for YEARS (maybe since the late 90s?). But when I went to the site today, I discovered that the recipe was GONE.
Shock, horror, dismay!
Here’s what the page originally looked like:
I’m reposting the recipe here without permission as a public service. If you are the copyright holder (Janis Dohmann and family, I suppose), and you don’t want this recipe to stay up here, then please just let me know nicely and I’ll take it down.
Because my pie pan is rather deep, I usually make 1.5 times this recipe (ie 3 eggs instead of 2, 1.5 cups of corn syrup, etc.)
For Israelis who have trouble finding corn syrup, I substituted about 1/3 invert sugar, made with this Marshmallow Syrup recipe (I didn’t have Cream of Tartar, so I substituted a small squirt of lemon juice). Don’t use ALL invert sugar, because you’ll lose the taste and make the recipe waaaaay too sweet.
Here’s the recipe:
Growers of Texas Native Pecans Since 1972
Janis Dohmann's Pecan Pie
We have tested many pecan pie recipes but this one, which Janis has fixed several hundred times, is by far our favorite. It has won numerous awards and accolades and we hope you enjoy it also.
2 Eggs, Slightly Beaten
Preheat oven to 375 deg F.
- Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.
- For best results, be sure to use only Texas native pecans. If you insist on using hybrid pecans or pecans grown in some other state, don't complain to us if you aren't happy with the way your pie turns out.
- Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.
We hope you enjoy this recipe as much as we do. We would love to hear how your pie turned out -- you can contact us at email@example.com .
This site is http://www.ortech-engr.com/pecans/pecanpie.html
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Tzivia / צִיבְיָה