Raw or roasted pecans in pie?

It never occurred to me to ask, but lately I’ve been buying raw nuts and roasting them at home. They taste much better.

I’m pretty sure that when a pecan pie recipe calls for pecans it means roasted pecans. But I can make a case either way, but I’m not literally going to make two different pies, so I thought I’d ask here.

One thing I never liked about pecan pie is how hard the pecans get. I thought if I used raw, they wouldn’t be so hard. On the other hand, I could also see how using raw pecans would make them kinda…squishy.

Have any of you ever used raw in a pie, or always roasted?

I use fresh raw pecans – a friend in Oklahoma sends them to me. They don’t get squishy. What I’d like is a recipe that gives me more of the filling, and a better consistency. Mine’s kinda lumpy. I use the recipe on the Karo syrup bottle.

I’ve never used roasted pecans in a pecan pie. Mostly, just out of the shell. But never roasted. I’ve never really ever considered “cooking” the pecans before cooking the pie. I don’t know if I know anyone who does that.

Put raw pecans in the microwave oven for a minute. Stir them, and then cook them another minute.

Grandmother used fresh pecans for her pie.

If you toast then, they have more flavour. (But don’t burn them!)

Nothing against your grandmother’s cooking, of course.

So, I used the raw and the pies were the best pecan I’d ever had. They float to the top (boy, that’s a brown visual…), so they definitely got roasted without being over done.

Now I’ve got a craving for real pie…blackberry. Or raspberry.