Favorite Pecan Pie With Rum Recipes

PECAN PIE

Steps:

• Preheat oven to 375 degrees. with rack set in lowest position.
• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
• Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
• Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

SOUTHERN PECAN PIE I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

FAVORITE PECAN PIE WITH RUM

Steps:

• 1. Preheat oven to 325 degrees F. I used Pillsbury refrigerated Pie Crust. Follow directions on package to line pie plate. NOTE: I did add my own spin to this recipe by combining light and dark syrups, & using Vanilla Bean Paste instead of vanilla extract & added the nuts to the pie crust and allowed them to float to the surface.
• 2. These are some of the ingredients I used for the pie. Combine melted butter, sugar & corn syrup in a medium size sauce pan. Cook over low heat, stirring constantly until sugar dissolves & no granules remain in sauce pan.
• 3. Then pour mixture into a large bowl and allow to cool at least 5-7 minutes or so. NOTE: COOLING THE MIXTURE FIRST, PREVENTS THE EGGS FROM BEING SCRAMBLED WHEN YOU ADD THEM IN. Then add in the 4 eggs, salt, vanilla Bean paste or extract,& Rum & beat until well blended.
• 4. Shape pie crust into pie plate, then prick with a fork, making sure pie crust conforms to shape of plate. Crimp Edges of crust. Add the pecan halves to the pie plate.
• 5. Pour filling carefully into pie plate over the pecan halves, pecan halves will slowly begin to rise to the top. Place pie in preheated 325 degree F. oven and bake for 50 to 55 minutes. Serve warm or cold. Allow pie to at least come to room temperature before slicing. Serve with cool whip or ice cream if desired.
• 6. I baked 2 pies at once and they turned out perfectly. The recipe I have given is for one pie.

OLD-FASHIONED PECAN PIE

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
• Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO

Steps:

• Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• Make the pie dough:
• In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
• Make the filling:
• Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
• In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
• Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
• Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
• DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.

PECAN PIE

Steps:

• In a large bowl, beat eggs just until blended but not frothy. Add the sugar, salt and corn syrup. Stir butter and vanilla just until blended. Spread pecans in the bottom of pie shell. Pour in filling. , Place in a 350° oven and immediately reduce heat to 325°. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If desired, serve with whipped cream. Refrigerate leftovers.

MEL'S FAVORITE PECAN PIE

Steps:

• Preheat oven to 375 degrees F. Soak pecans in the bourbon. Set aside.
• In a mixing bowl, beat melted butter, sugar, and eggs until fluffy. Blend in syrup, vanilla, and salt. Stir in chocolate chips until evenly distributed. Pour mixture into piecrust. Sprinkle bourbon-soaked pecans over top of filling.
• Bake for 45 to 55 minutes. Check at 45 minutes, it may brown quickly

CHOCOLATE PECAN PIE WITH RUM

Steps:

• In a medium-size bowl, whisk together flour, sugar, and salt with a fork. Add butter and use a pastry blender (or two forks) to cut the butter into the flour mixture until incorporated and crumbles are no larger than small peas.
• Add buttermilk 1 tablespoon at a time, mixing with a fork until the dough becomes moistened and shaggy and starts to come together. Don't add more buttermilk than you need to. Use your hands to knead the dough and form into a ball. Flatten it slightly into a disc, wrap in saran wrap, then chill for at least an hour.
• Once chilled, turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into a circle 12 inches in diameter. Transfer the dough to a 9-inch pie plate, trim off the excess, tuck the edges under, then flute the edges. Put the crust back in the fridge while you make the filling.
• Preheat the oven to 350 degrees Fahrenheit. In a small saucepan over low heat, melt the chocolate and butter together, stirring frequently. Let cool slightly.
• In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla, rum, and salt. Whisk in the chocolate mixture until smooth. Fold in the 1 1/2 cups chopped pecans.
• Pour filling into the prepared pie crust, then arrange the pecan halves on top in concentric circles.
• Bake the pie for 40-45 minutes. I recommend tenting a piece of foil over the pie halfway through, then removing it for the last 5 minutes or so to prevent over-browning. Pie may rise up in the middle while baking and will still be slightly jiggly in the center when done - this is okay, it will flatten and set as it cools.
• Place on a wire rack to cool completely. Cover leftovers tightly with foil and store in the refrigerator.

FAVORITE PECAN PIE

Steps:

• Combine butter, sugar and corn syrup in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt to mixture; mix well. Pour filling into unbaked pastry shell and top with pecan halves in concentric circles.
• Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.

RUM PECAN PIE

Steps:

• Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves .
• Cool slightly .
• Add eggs, vanilla, rum, and salt to mixture, mix well .
• Pour filling into pastry shell and top with pecan halves .
• Bake at 325 degrees for 55 minutes or until set .
• Serve warm or cold .

WORLD'S BEST PECAN PIE RECIPE

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.

PECAN PIE - CASSIE'S FAVORITE

Steps:

• 1. Gather your ingredients.
• 2. Preheat oven to 325 F. Have your 9 inch unbaked pie shell ready.
• 3. In a medium saucepan; combine butter, sugar and corn syrup; cook over low heat, stirring constantly until sugar dissolves. Let cool slightly.
• 4. In a small bowl; mix eggs, vanilla and salt; and add to the syrup mixture. Stirring well. Now, pour the mixture in the prepared pie shell.
• 5. I pour the pecans in the bottom of the crust, they will float to the top, and arrange themselves as they may. You can place them after pouring the mixture into the pie shell, if you want a particular design.
• 6. Bake for 50 to 55 minutes; serve warm or cold. Many times I make a fresh whipped cream and add a dollop when serving. Such ooey gooey goodness! Enjoy