I made a pecan pie using an old tried and true recipe, except the recipe called for oleo, and I used butter. It would not cream and there was a white layer of something under the top layer of pecans. It did not ruin the flavor of the pie, but it was not right. Can oleo, only, be used in a pecan pie?
By Elizabeth from Dodson Prairie, TX
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I live in Georgia and I would advise to never use anything but butter. The taste is definitely better (not oily) and adds a richness to the pie. Anything less would be a crime!
Remember that we had butter before oleo was ever invented! You can use butter in the place of anything else a recipe calls for.
I am not sure what you mean about the butter didn't cream? Most Pecan Pie recipes I've seen use melted butter. As long as your pie tasted good I wouldn't worry about a little white layer from using a natural product. Margarine is not allowed in my home and I can tell when someone else has used it to cook or bake! I used it just one time as a teen to 'butter' a slice of bread and after a couple of bites I threw it out because it left a plastic coating feeling in my mouth - Yuk!
I didn't know you could use anything but butter in a pecan pie! Beats everything else, hands down!
Butter is better.
I have always used real butter in my pecan pies and always had wonderful results. I wonder if it (the white layer) could have come from something other than the butter.
The only thing I can think of as to the nature of the white layer could be the foam from the melted butter. Perhaps you let it melt too long, it separated &/or foamed & didn't get fully blended into other ingredients.
You must have let the butter turn to liquid instead of just get soft. That must be what happened. Your butter must have turned to oil and foam. Normally softened butter is always better than oleo in all recipes. Oleo (margarine) contains water.
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