Does anyone know what causes my pecan pies to vary? Sometimes
they are cyrstal clear, and that is the way I want them to be,
and yesterday I made one and it was cloudy and curdled.
I have varied the temp, I have tried using only egg yolks, I
have tried melting the butter and sugar before making my pies,
but none of these are a guarantee, for the smoothness I want!
Please if someone has a tried and true recipe for clear,
smooth pecan pie, this Okie would love for you to share it, or
the tip of what I am doing wrong!!! Thank you in advance! BJ