Can't you reuse the pecans for something, maybe soak in hot water to rescue them? Pecans are too good to waste.

6/7 cups in a lb of pecans? Seriously? I would not have thought. I wouldn't doubt it if that pie tastes delicious although maybe it doesn't look that great. I'd eat it! :)

Ditto here or see if the birds will eat the nuts - a giant suet ball!

if it is edible to humans, ice cream topping!!!!

I would eat it. My pecan pie has more than the usual nuts for pie. I roast them in a cast iron pan first, then chop half for the filling. Top with whole toasted pecans and bits of dark chocolate tucked around the outer edge crust. You could mush and stir it up and freeze in small containers and use as an ice cream topping. Warmed in a small stock pan with some honey or maple syrup. Or top some breakfast buns and bake, or a bit in some cupcake batter...a tsp just before going in the oven....

Now we know why weight (with a scale) and dry measure (cups) are NOT the same.....

My Ingredient Substitutions and Food Yields Chart from the K.S.U. Cooperative Extension Service says:

Shelled Pecans - 1-pound = 4 to 4-1/2 c. halves
3-3/4 c. chopped

I wouldn't waste them either.

-Grainlady

I'm having trouble understanding what was so disappointing....'gloppy mess', do you mean the custard didn't set or just didn't appear the way you expected?

If it was just that there weren't distinct layers, I wouldn't give it a second thought, I'd serve it. The pie I made my nephews wife at Thanksgiving had way more pecans than the recipe called for....my bag of chopped may have been 12 oz but I used them all instead of the 1 C pecan halves the recipe states. Pie was gone in a heartbeat, no one complained.

I try to come as close as I can to everyone's favorites for Thanksgiving without making one dessert each ;) One year niece in law asked if she could begin to request pecan, telling me being from Texas, it signified home to her. So of course I accommodate even though it's never been a regular on our holiday tables. I use the Dear Abbey recipe...
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/3-1/2 teaspoon salt
1 teaspoon vanilla
Cup pecan halves (I subbed 12 - or 16? - oz bag chopped pecans, I'm not even sure now, I made 5 pies Wednesday, other things, sharing my kitchen with a friend who needed a place to cook and the day a bit of a blur)

LMAO.. A pint IS a pound a world around--- of water(liquid). You mistook WEIGHT vs. VOLUME. Whenever dealing with DRY ingredients, it's always volume that's measured--- unless otherwise noted.

Good luck next year. :)

Kevin

Next attempt at pecan pie cut your kayro by half and use honey
to make up the difference.

Its a Texas kinda thang . . . . :)

I'd not even hesitate, I'd just eat it. It's pecans and sugar, how could that be bad.

Plus, the one thing I DON'T like about pecan pie is that gloppy syrup layer under the nuts, so just box that thing up and ship it to me, it won't go to waste, I guarantee! (grin)

Too bad it didn't turn out the way you wanted though, that is an expensive ingredient to be messing up with.

Annie

Funny, I guess everyone has their own preferences. I always make my pecan pies with at least double the pecans called for because I love the flavor of pecans and dislike the texture of the, 'goop.'. I chop most of them up to mix in, and then use the most uniform and plumpest halves as the top layer.

I too, toast the nuts before assembling the pie. Actually, my favorite pecan pie recipe uses Kahlua...yum. :)

More nuts and less goo = good.

One reason I hate most pecan pies is that they are largely the gooey, sweet, horrid glop without many nuts. IMO there should just be enough goo to hold the nuts together. So if you roasted a bunch of pecans, and it need not be 100 pct pecans either, you're good to go and you made a superior pie.

Maybe too late, but just saw this & immediately thought of this post:

Here is a link that might be useful: Pecan Pie Cookies