Grandmas Completely Different Pecan Pie Recipes

GRANDMA'S PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F
• Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
• Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
• Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
• Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
• Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
• Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
• Pie can be made 1-2 days ahead and refrigerated until ready to serve.

GRANDMA'S COMPLETELY DIFFERENT PECAN PIE

Steps:

• Beat egg whites until very fluffy.
• Add baking powder.
• Very slowly add sugar while mixer beats (will become thick and heavy).
• With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
• Fold in nuts and vanilla.
• Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
• Cool, then chill in refrigerator.
• Night before or early morning, seal to edge with whipped cream.
• Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.

GRANDMA'S PECAN PIE

Steps:

• Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.

GRANDMA'S PECAN PIE

Steps:

• 1. Preheat oven to 375.
• 2. Cream butter until light & fluffy; gradually add sugar - beating after each addition.
• 3. Add eggs - one at a time.
• 4. Add remaining ingredients in order listed - beat after each addition.
• 5. Pour mixture into unbaked pie shell & bake for 40 to 50 minutes.
• 6. Allow to cool completely before serving.
• 7. HINT: To avoid boiling over & burning of pie shell edge - wrap a band of foil over shell and edge of pie tin.