Raw or roasted pecans in pie?

Cafe Society
1

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?

2

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.

3

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.

4

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

5

Grandmother used fresh pecans for her pie.

6

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

Nothing against your grandmother’s cooking, of course.

7

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.