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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
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! If you knew how margarine was made and it's ingredients you would never ever use it again and would easily adjust to using butter even if it means your recipe looks a little bit different.
I didn't know you could use anything but butter in a pecan pie! Beats everything else, hands down!