Deluxe Pecan Pie Recipes

DELUXE PECAN PIE

Steps:

• In small mixer bowl beat eggs, sugar, salt, butter, syrup and cream.
• Stir in vanilla, brandy and pecans.
• Pour into pastry shell.
• Bake in 375 degree oven 40-50 minutes or until filling is set.
• Cool.

LARRY LIVELY'S DELUXE PECAN PIES

Steps:

• Heat oven to 375 degrees. In a small mixing bowl, beat eggs, sugar, salt, butter, syrup, and cream. Stir in vanilla, whiskey, and pecans.
• Pour into 4 pastry lined pie pans. Bake 20 to 30 minutes or until filling is set and pastry is golden brown cool.
• If desired, serve with vanilla ice cream.

DELUXE PECAN PIE

Steps:

• In large bowl, beat eggs slightly, then stir in next 4 ingredients until well blended. Stir in pecans.
• Pour into pie crust.
• Bake in 350 degrees F oven for 50-55 minutes (or depends on your oven temperature), or until knife inserted halfway between center comes out clean. Cool. Add Cool Whip topping if desired.

DELUXE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together the eggs, sugar, butter, corn syrup, whipped cream, brandy, vanilla and salt.
• Stir in chopped pecans and pour into pie shell.
• Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve.

DECADENT PECAN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
• In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
• Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

DELUXE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together the eggs, sugar, butter, corn syrup, whipped cream, brandy, vanilla and salt.
• Stir in chopped pecans and pour into pie shell.
• Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve.

DECADENT PECAN PIE (LIGHTER RECIPE)

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
• Bake 40 to 50 minutes or until center is set. Cool completely.