Georgia Pecan Pie Recipes
GEORGIA PECAN PIE
This is a rich, but very yummy pie! A former roommate of mine from Georgia told me this was her mother's pecan pie recipe. She gave it to me in 1956. I have been using it ever since.
Provided by Joje in Oklahoma Ci
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients and pour into unbaked pie shell.
- Bake until filling is set, pecans look toasted, and pie crust is nicely browned.
- Serve pie either cold or slightly warm.
CAFE SOUTH'S PECAN PIE
What a delicious, easy pecan pie recipe! Your friends and family will think it took all day to make. The added vinegar to the pie really balances out the sweetness (you can't even taste it). Make this tasty pie at your next gathering and you'll get rave reviews.
Provided by Catherine Cantrell @peepie22
Categories Pies
Number Of Ingredients 7
Steps:
- Melt butter in a large glass mixing bowl. I just throw mine in the microwave for one minute.
- Then just add the rest of the ingredients in this order. Mixing quick and well after adding the eggs so they don't cook!
- Pour into pie shell and bake at 325 for 55 minutes.
- Cool on wire rack until completely cooled. This pie should cool fully before serving. I usually place in the fridge after its cooled.
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- In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until it's the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 350°. Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.
- In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.
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