Used in 265 recipes at an average of 2.876%.
I wanted to make a recipe using WF Butter Pecan Pie, cause it's just such a delicious flavor.
Recently I've been really liking the "new" TFA Vanilla Custard II - So I thought "Why not combine the two?"
Turns out they work pretty great together. The butteriness and light vanilla note of the custard compliments it perfectly - Add some FA Cookie in there, to get that baked crunch note and you're golden.
Needs a 5 day steep for the TFA Vanilla Custard to really come through, and blend with the other flavors. Before that the mix has this kind of "sour" note to it, but that all goes away once it's passed the 5-day mark. After 8 days it's all blended nicely, and taken on this sort of "caramel" note. I guess it's the FA Cookie that brings that "darkish" brown sugar note to the mix. At the 10 day mark, more of the custard sweetness has come through, and the pecan note is more prominent.
I use 70/30 - VG/PG at 3mg
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A butterscotch pecan Creme pie with butter caramel this is the third version i deleted the wf caramel rice treats and lowered the wf roasted pecans and cream,, its ooo butter pecan ice c and wf butter pecan pie and wf roasted pecans and cream make the pie part the cream and wf caramel butter and wf butterscotch cream pie for the filling, enjoy its much better got rid of some muting from taking out the extra caramel yummy i really am enjoying this if you like butter pecan mix this and my name is wrong this is a "DIY Nightmare" recipe,,i cant change my name here
Super simple recipe.
If you don't have OSDIY Lucky Shot get it - it's delicious! When I tasted it I immediately thought it was everything WF Butter Pecan Pie was missing. A bakery type crust and some dark gooey-ness. Lucky Shot is basically a one shot and already pretty complex, so I wanted to keep the mix simple. I've been looking to make a bourbon pecan recipe for a while and TFA Kentucky Bourbon fits so well in this mix.
This recipe is easy to alter the percentages and customise to your own tastes.
Give it at least 3 days steep.
If you mix it I hope you enjoy it!
This is yummy. The OOO Butter Pecan** really brings out the authentic Butter Pecan taste in the Wonder Flavours Butter Pecan Pie. The Vape Train Golden Syrup is adding that dark sweetness this pie needs. FA Jamaican Rum, this flavor is a classic, a rum, that is not really boozy, but offers a nice spicy rum taste. And OOO Pie Crust, not much to say, except this adds the perfect pastry pie crust.
I was a little disappointed in the flavor I got from WF Butter Pecan Pie, and I, like ID10-T, knew something must be done to fix it. While keeping the original mix, I strongly felt that it still wasn't finished, even though it started out as a 1-2-3 recipe. It's too good to limit to just these three flavors. After trying the original, it just wasn't satisfying to me and felt it needed to be sweeter to properly tickle my palette. There was simply not enough caramel in this, so I'm working on fixing it and making it something special.
I added FW Caramel Candy after trying the original and was immediately impressed with the results. But I think I can do even better. The missing sweetness is now mostly present. I'm going to focus on complimentary sweeteners, and next is FW Caramel (salted) and TPA Brown Sugar. This should brighten things up a little.
WF Butter Pecan Pie is yummy, but its name drove me nuts and I had to try to "fix" it. It just tastes like butter pecan ice cream minus all of the ice cream. Or, something that could pass for the top part of the pie, with all the baked pecans, cooked sugar sweetness, and extra butter. But where's the eggy goopy inside? Why does it have "pie" in the name when I'm not getting even a hint of crust. FA Apple Pie takes some time to come out but I'm only getting the hint of pie crust I wanted from it at 1%, no apple or other fruit, no apple pie spice. INW Custard fills it out wonderfully. Three other versions didn't work the way I wanted them to. FA Custard Premium 2% was enough to take over and turn it into a custard recipe. Lovely, but off-topic. Not a pie. CAP Vanilla Custard 2% fit the pie profile and tasted good but that unmistakable Capella vanilla stuck out, calling too much attention to itself in an annoying way. The INW Creme Brulee 2% that someone suggested gave it a nice sweetness but wasn't custardy enough for a pie filling and tasted a little burnt.
made for fresh03 Saturday show highlighting Wf flapper pie - which is a thick almost custard like filling with some meringue topping and a darker bakery graham finish . This is an incredibly versatile flavor that just works with so many mixes . You can use simply to fill in the middle of mix and add body and pull flavors together. I would not say it emulsifies flavors but does seem to smooth out edges
This mix is a full sweet cream on the inhale that transitions to a caramel chocolate filling and ends with a darker chocolate crust on the finish https://youtu.be/TAatuB5k4mw
Tested on a reload RDA at 65 watts with a .16 alien coil
The WF Flapper pie pulls this whole mix together by providing the primary thick cream base with some darker graham notes.
The combination of WF Butter pecan pie and VT Chocolate Mousse work really well to create the thick sweet caramel chocolate center
WF chocolate crust and FLV cream cookies create the dark Oreo like cookie crust ( NOTE if you have real flavors cookie and cream you can sub that for FLV I actually prefer it but now that the real flavors will only be sold in Canada I did not want to use it )
This is a sweet mix but if you want to add sweetener I would recommend .5 of FLv sweetness
Profile: A nutty biscuit
For the biscuit part, my obvious go-to biscuit is here JF Biscuit. I decided that over INW Biscuit, as I find INW Biscuit to be just a tad too dry for what I wanted to achieve here.
To add a little pow-wow to the biscuit, I paired it up against a slight touch of AP, which helps the biscuit to feel a little bit more crunchy.
For the nuts, I went for my go-to FA Hazel Grove as I really enjoy the nuttiness it brings to the table and the slight taste of praline really works well in a nutty bakery type. I added in some WF Butter Pecan Pie to do a little dance with the hazelnut and it brings a warming creamy element to the mix along with some buttery and creamy notes, that goes really well with the biscuit.
Lastly, a finishing dash of FLV Cream and FA Carmel to add a further round touch, some rich mouthfeel and to help the warming touch.
Let it steep for a minimum of 2 weeks to get this recipe to reach its full potential.