Best Ever Pecan Pie Recipes

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IRRESISTIBLE PECAN PIE



Irresistible Pecan Pie image

This is the most amazing pecan pie. Once you start eating it you can't stop.

Provided by IHART44

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h55m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoons white sugar
½ cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
¾ cup light corn syrup
2 tablespoons dark corn syrup
¾ cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
½ cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
  • On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
  • To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 28.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 224.4 mg, Sugar 22.8 g

BEST EVER PECAN PIE BARS



Best Ever Pecan Pie Bars image

These pecan pie bars are extra special because they include toffee bits in the topping and are so easy to make!

Provided by EJLasko

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 7

2 cups all-purpose flour
½ cup confectioners' sugar
1 cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package toffee baking bits (such as Heath®)
1 cup chopped pecans
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, confectioners' sugar, and butter together in a bowl; press into a 9x13-inch baking pan.
  • Bake in the preheated oven until lightly browned, about 15 minutes.
  • Stir sweetened condensed milk, toffee baking bits, pecans, and egg together in a bowl; pour over hot crust.
  • Bake in the oven until browned and bubbling, about 25 more minutes. Cool before serving.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 20.9 g, Cholesterol 34.8 mg, Fat 13.2 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 6.4 g, Sodium 85.6 mg, Sugar 11.7 g

GEMMA'S BEST EVER PECAN PIE RECIPE



Gemma's Best Ever Pecan Pie Recipe image

You, too, can easily make my Best Ever Pecan Pie recipe with a buttery crust, toasted pecans and a caramel custard center. It's your new go-to pie recipe!

Provided by Gemma Stafford

Categories     Dessert

Time 55m

Number Of Ingredients 9

1 recipe pie crust
6 egg yolks
½ cup (5oz/142g) golden syrup (or maple syrup)
2/3 cup (4 oz/115g) dark brown sugar
6 tablespoons (3oz/90g) butter, melted
¼ cup (2floz/57ml) cream
2 cups (10oz/284g) pecans (chopped and toasted )
1/4 tsp Salt/pinch will do
1 tsp Vanilla extract - optional

Steps:

  • Preheat the oven to 350oF (180oC) then line a 9 inch pie tin with either a store bought crust or my best ever pie crust recipe, set aside.
  • Combine the egg yolks, syrup, brown sugar, butter and cream in a bowl. Add in the pecans and whisk until smooth.
  • Pour the pecan mix into your prepared pie shell.
  • Select your nicest pecans and lay as you wish on top of the mixture. You can chop and scatter too if you wish.
  • Bake the pie for 30 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges.
  • Serve warm with vanilla ice cream.
  • Cover and store at room temperature for up to 4 days.

BEST EVER PECAN PIE RECIPE



Best Ever Pecan Pie Recipe image

This recipe came from a friend of mine, a Pastor's wife from Georgia. Have not found a pecan pie recipe I like better! Great pie for the holidays!

Provided by Sue Smith

Categories     Pies

Time 50m

Number Of Ingredients 7

BEST EVER PECAN PIE
1/2 c melted butter
1 c light brown sugar
1 c light karo syrup
pinch salt
4 eggs, lightly beaten
1/2 c coarsely chopped pecans

Steps:

  • 1. Melt butter and add 1 cup brown sugar, stirring well.
  • 2. Add white Karo syrup and a pinch of salt, blending well.
  • 3. Add four lightly beaten eggs and mix together well.
  • 4. Pour into unbaked pie crust, add pecans on top of pie filling, and bake at 400 for 10 minutes and 350 for 35 minutes.

WORLD'S BEST PECAN PIE RECIPE



World's Best Pecan Pie Recipe image

Learn how to make the world's best Pecan Pie recipe and discover why this is the most highly rated recipe by the chefs of the best restaurants in the world.

Provided by Jojo Recipes

Categories     Desserts

Time 1h10m

Yield 8

Number Of Ingredients 7

3 Eggs
1 Cup Granulated Sugar
2 Tablespoons Butter, Melted
1 Teaspoon Pure Vanilla Extract
1 Cup Karo® Light or Dark Corn Syrup
1 (9-inch) Unbaked or Frozen Deep-dish Pie Crust
1-1/2 Cups (6 Ounces) Coarsely Chopped Pecans

Steps:

  • Preheat oven to 350°F with a baking sheet on middle rack. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively
  • Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Alternatively, make the dough in a food processor.
  • Put pecans in pie shell and pour corn syrup mixture evenly over them. Spread pecans evenly inside pie crust.

Nutrition Facts : ServingSize 200, Calories 302 cal, Fat 27 g

BEST PECAN PIE RECIPE



Best Pecan Pie Recipe image

The kitchen at Palestine, Texas's Oxbow Bakery may be small, but mother-and-son team Becky and David Wolfe make about 400 pies around Thanksgiving alone. David estimates that 60% of their business comes from out of town-and even from outside of Texas. "A lady from Houston just grabbed me and hugged me with tears in her eyes," says Becky. "She said she hadn't had pie like this since her mother passed." This pecan pie is one of their-and our Test Kitchens'-favorites. Whether you're setting up a buffet table of multiple pies this Thanksgiving or looking for the best pecan pie to be the showstopper, this recipe is perfect.

Provided by Southern Living Test Kitchen

Categories     Pies

Time 4h45m

Yield Serves 8

Number Of Ingredients 12

1/2 teaspoon salt
1/4 cup plus 1 to 2 Tbsp. ice water, if needed
2 cups all-purpose flour, plus more for work surface
10 tablespoons vegetable shortening
1 large egg, lightly beaten
6 tablespoons unsalted butter
1 cup plus 2 Tbsp. granulated sugar
1 cup plus 2 Tbsp. light corn syrup
4 extra-large eggs, beaten
1 teaspoon vanilla extract
3/8 teaspoon salt
2 cups chopped pecans

Steps:

  • Prepare the Piecrust: Place salt and 1⁄4 cup of the water in a glass measuring cup. Stir to dissolve salt; chill 30 minutes.
  • Place flour in a large bowl. Cut in shortening, using a pastry blender, until crumbly. Drizzle cold salted water over flour mixture. Toss lightly with a fork until dough comes together, adding 1 to 2 tablespoons ice water, if needed.
  • Form dough into a disk. Wrap with plastic wrap, and chill 30 minutes.
  • Preheat oven to 425°F. Roll dough disk into a 14-inch circle on a lightly floured surface. Carefully transfer to a 9 1⁄2-inch deep-dish pie plate, and press into bottom and up sides of pie plate. Trim Piecrust, leaving about 1 inch around edges; reserve dough scraps. Fold edges under and crimp. Bake in preheated oven just until crust is set, about 4 minutes. Let cool 2 to 3 minutes on a wire rack, and fill in any cracks with leftover dough scraps so there are no openings in any of the crust. Cool 30 minutes. Brush lightly with beaten egg. Reduce oven temperature to 350°F.
  • Prepare the Filling: Melt butter in a medium saucepan over medium. Add sugar, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes. Add corn syrup, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes.
  • Remove from heat, and cool 5 minutes. Slowly whisk about 1 cup hot mixture into beaten eggs; slowly whisk beaten egg mixture back into hot sugar mixture, and whisk until thoroughly incorporated. Whisk in vanilla and salt. Stir in pecans.
  • Pour Filling into cooled crust. Bake at 350°F until pie is cooked through and set in the middle, 40 to 45 minutes. Cover edges with aluminum foil after 30 to 35 minutes to prevent overbrowning. (The center will rise a little at the end but will settle when cooled.) Let cool completely (about 2 hours) before slicing.

BEST EVER PECAN PIE BARS



Best Ever Pecan Pie Bars image

Make and share this Best Ever Pecan Pie Bars recipe from Food.com.

Provided by Gagoo

Categories     Dessert

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 12

1 1/4 cups unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1/2 lb unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 lb pecans, chopped

Steps:

  • Preheat the oven to 350°.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
  • Add the eggs and the vanilla and mix well.
  • Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
  • Press the dough evenly into an ungreased 9" x 13" x 2" baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
  • For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in heavy cream and pecans.
  • Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

THE WORLDS' BEST PECAN PIE RECIPE



The Worlds' Best Pecan Pie Recipe image

There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best pecan pie recipe because it comes out perfectly every time!

Provided by Tara Ziegmont

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

1 packaged pie crust
3 eggs (beaten)
3/4 cups light corn syrup (+ 2 tablespoons)
3/4 cups light brown sugar
1½ teaspoons vanilla bean paste
3 tablespoons butter (melted)
1 pinch salt
2 cups pecans

Steps:

  • Preheat oven to 350.
  • Press the pie crust into the pie plate and proof. Bake 8 to 10 minutes, until the crust is just barely golden.
  • Meanwhile, in a 2 quart bowl, whisk together the eggs, corn syrup, brown sugar, vanilla bean paste, and melted butter. Stir in the chopped pecans.
  • When crust comes out of the oven, pour syrup and pecan mixture into it.
  • Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don't, it will be very runny when you try to cut it).

Nutrition Facts : Calories 420 kcal, Carbohydrate 39 g, Protein 6 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 173 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving

THE BEST PECAN PIE



The Best Pecan Pie image

Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1/2 cup butter
2-1/2 cups coarsely chopped pecans
3/4 cup packed brown sugar
3/4 cup maple syrup
1/2 teaspoon salt
3 large eggs, beaten
2 tablespoons whiskey or bourbon, optional
2 teaspoons vanilla extract
Optional: Whipped cream and ground cinnamon

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

THE BEST PECAN PIE



The Best Pecan Pie image

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

Steps:

  • For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
  • edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
  • Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

BEST EVER PECAN PIE BARS



Best Ever Pecan Pie Bars image

Provided by Stacey | SouthernDiscourse.com

Categories     Dessert

Number Of Ingredients 12

1 3/4 cup all purpose flour, (spooned & leveled)
1/2 cup granulated sugar
1/2 teaspoon salt
1/3 cup finely chopped pecans
1 cup butter, (room temperature)
2/3 cup brown sugar, (packed)
1 teaspoon salt
4 large eggs
1 1/4 cup light or dark corn syrup
1/4 cup maple syrup
2 teaspoons vanilla extract
3 cups chopped pecans

Steps:

  • Preheat oven to 350° Fahrenheit.
  • Prepare crust by combining flour, sugar, salt and pecans. Cut in butter until mixture is like wet sand. Sprinkle evenly in the bottom of an ungreased 9x13 baking dish. Pat to create an even crust across the bottom and up the curved edges. Bake crust in preheated oven for 18-22 minutes or until lightly golden brown.
  • While crust is baking, whisk together pie filling (or use a mixer) beginning with brown sugar and salt. Add eggs and vanilla. When incorporated, add corn and maple syrups. Last, mix in pecans. Pour filling over hot crust.
  • Bake in 350° oven for 30-35 minutes or until knife inserted one inch from the edge comes out clean. Remove from oven and allow to cool completely. Refrigerate for 30 minutes before slicing into squares with a sharp knife.

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MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
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2019-11-06 What Makes This My Best Pecan Pie Recipe. This is my tried-and-true recipe and here’s why: Simplicity. There are only 8 ingredients in this …
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  • After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
  • Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
  • Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.


BA'S BEST PECAN PIE RECIPE | BON APPéTIT
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2016-11-12 In this pecan pie recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most …
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  • Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
  • Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
  • Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
  • Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.


THE BEST PECAN PIE RECIPE - WITH HOMEMADE PIE CRUST ...
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Calories 271 per serving


BEST PECAN PIE RECIPE - ADD A PINCH
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Calories 369 per serving
  • Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in corn syrup, melted butter, vanilla, and salt. Stir in pecan halves and pour into unbaked pie crust.
  • Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over brown.
  • You’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle. It will continue to firm up once removed from the oven and cools. Also, if you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.


THE BEST PECAN PIE RECIPE | GIMME SOME OVEN
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  • Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Use parchment paper or aluminum foil to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans. Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the foil/parchment and weights, and set them aside. Decrease the oven heat to 350°F.
  • In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop the pecans, then stir them into the butter and sugar mixture until combined.
  • Pour the entire filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.


BEST EVER PECAN PIE BARS | THE RECIPE CRITIC
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  • Preheating your oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper leaving a 2 inch overhang.
  • Make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer. Add in the flour and salt and mix until crumbly. Press the crust into your 9x13 inch pan. Bake for 20 minutes or until golden brown.
  • While the crust is baking, prepare the filling by combining the butter, brown sugar, honey and heavy cream and vanilla in a medium sized saucepan. Stir over medium heat for about a minute and stir in the chopped pecans.
  • Remove the hot crust from the oven and pour the pecan filling on top spreading it over the surface.


BEST EVER PECAN PIE | TASTY KITCHEN: A HAPPY RECIPE …
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JOHN THORNE'S BEST-EVER PECAN PIE RECIPE - CHOWHOUND
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  • On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick.


THE BEST PECAN PIE RECIPE - SHUGARY SWEETS
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  • Preheat oven to 400°F. Blind bake the pie crust. Do this by laying one pie crust in a pie plate. Then place a piece of parchment paper on the pie crust and place pie weights or dried beans on top, so that crust does not bubble up during blind baking. Place in preheated oven for 15 minutes, until crust is just starting to brown.
  • In a large bowl, beat eggs, syrup, sugar, flour, butter, vanilla, and salt with an electric mixer. Fold in the pecans.
  • Remove pie weights and parchment from pie crust. Pour mixture into empty pie crust. Cover the edges of pie crust with pie shields or aluminum foil so they don’t over bake or burn. Bake for 18 to 22 minutes, until center is set.


THE BEST PECAN PIE RECIPE {IT REALLY IS FOOLPROOF ...
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  • Roll out the pie dough to a 12-inch circle and carefully transfer it to a pie plate. Trim the dough to extend about 1/2-inch past the edges of the pie plate; fold under the overhang and flute the edges of the crust to your liking. Refrigerate the dough-lined pie plate for 40 minutes and then transfer to the freezer for 20 minutes.
  • Place the oven rack in the lower-middle position of the oven and preheat the oven to 375°F. Remove the pie plate from the freezer and press a double layer of heavy-duty aluminum foil into the pie shell, folding over the edges so that the entire crust is covered. Fill the foil with pie weights and bake for 25 minutes. Take the pie plate out of the oven and carefully remove the foil and pie weights by holding the corners of the foil and lifting up. Return the pie crust to the oven and bake for 5 more minutes until light golden brown.
  • While the pie crust is in the oven, set a medium to large heatproof bowl over a pot filled with several inches of water. Place the butter in the bowl and bring the water in the pot to a simmer. Once the butter is melted, remove the bowl from the pot (use oven mitts and be careful not to lean over the steam!) and stir in the brown sugar and the salt until well combined. Beat in the eggs, corn syrup, and vanilla until fully incorporated. Place the bowl back over the pot of simmering water and stir continuously until the mixture is hot, shiny to the touch, and reaches 130°F on an instant-read thermometer (just be sure the thermometer is measuring the temperature of the filling, not touching the bottom or side of the bowl). Remove the bowl from the heat and stir in the chopped pecans.
  • As soon as the pie plate comes out of the oven, adjust the oven rack to the middle position and reduce the oven temperature to 275°F. Give the pecan mixture one last stir and pour it into the hot pie shell.


BEST EVER PECAN PIE - THESTAYATHOMECHEF.COM
2021-11-09 Instructions. Preheat oven to 325 degrees Fahrenheit. Melt butter in a saucepan over medium-high heat. Once melted, add corn syrup, brown sugar, vanilla, and salt. Stir to combine until everything is fully melted. Remove from heat and whisk in eggs and stir in pecans. Pour the mixture into a 9-inch uncooked pie shell.
From thestayathomechef.com
5/5 (4)
Total Time 1 hr 15 mins
Category Dessert
Calories 493 per serving


THE BEST (LOW CALORIE) PECAN PIE RECIPE - LOSE WEIGHT BY ...
2021-11-20 Then we used almond flour to boost protein and lower carbohydrates, making this the best low calorie pecan pie recipe ever! 5 from 1 vote. Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 45 mins. Cooling Time: 6 hrs. Total Time 6 hrs 55 mins. Course Dessert. Cuisine American. Servings 12 servings. Calories 163 kcal. Equipment. 9 Inch Pie Dish. …
From loseweightbyeating.com
5/5 (1)
Total Time 6 hrs 55 mins
Category Dessert
Calories 163 per serving


THE BEST QUICHE RECIPE EVER - SKINNY DAILY RECIPES
The BEST Quiche Recipe Ever. Cook time: 0 hours 40 minutes Servings: 4 servings. Ingredients: 6 Large white eggs 1 Deep Dish Pie Crust 3/4 cup Half & Half 1 cup Turkey sausage crumbles (any meat) 1 1/2 cup Mild Shredded Cheddar Cheese 1 cup Diced Yellow Onion 1 cup Diced Green Peppers 1 cup Spinach Lawry’s Seasoned Salt to taste Black Pepper to taste . …
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Pecan Pie in Puff Pastry - Ever Open Sauce new www.everopensauce.com. The pecan pie in puff pastry comes from Jacques Pepin and uses three mystery ingredients: vanilla, pecans and puff pastry. Mission accomplished! As easy as pie to assemble with store-bought puff pastry. Adding lemon juice makes this pie less sweet. Substituted corn syrup with pure maple syrup.
From listalternatives.com


THE BEST PECAN PIE RECIPE IN THE WORLD – THE SCIENCE OF ...
Craig’s Best Pecan Pie Recipe Ever. 2014-09-28 20:26:58. Write a review. Save Recipe. Print. Ingredients. 1 1/2 cups pecan halves (51/2 ounces) 1 1/2 sticks cold unsalted butter; 1 1/2 cups dark brown sugar; 3/4 cup granulated sugar; 1/2 cup dark corn syrup; 3 tablespoons whole milk; 2 tablespoons all-purpose flour ; 1/2 vanilla bean, split, seeds scraped; 1/2 teaspoon salt; 4 large …
From scienceofthesouth.com


BEST-EVER PECAN PIE | COMMUNITY RECIPES | NIGELLA'S ...
Best-Ever Pecan Pie is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Roll out the dough on a lightly floured surface to a large circle about 1/8 inch thick. Fit it, without stretching, into a buttered 9-inch pie pan. Trim off the excess dough, leaving a ¾-inch border. Fold under the edge of the ...
From nigella.com


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