Mamaws Pecan Pie Recipes

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MAMAW PIE RECIPE



Mamaw Pie Recipe image

Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs

Provided by Gagoo

Categories     Pie

Time 10h30m

Yield 2 Pies

Number Of Ingredients 8

2 (9 inch) deep dish pastry pie crusts
1/4 cup butter (salted)
1 (7 ounce) package flaked coconut
1 cup pecans (rough chopped, the texture makes this pie what it is)
1 (8 ounce) package cream cheese, softened (you can use full fat or 1/3 fat, but I wouldn't do fat free})
1 (14 ounce) can sweetened condensed milk
2 (8 ounce) containers whipped topping, thawed
1 (14 ounce) jar caramel ice cream topping (this salted caramel one is fantastic, just use unsalted butter, instead)

Steps:

  • Bake your pie shells according to package directions and let them cool completely.
  • While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
  • In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
  • Have your baked and cooled pie shells ready to fill -- it's time to start layering!
  • Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
  • Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
  • Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
  • Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
  • You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.

MEMAW'S PECAN PIE



Memaw's Pecan Pie image

A must-have at holidays! I love nothing more than a steaming hot piece of this pie with a huge scoop of vanilla ice cream.

Provided by DiXiEmEdiC911

Categories     Pie

Time 50m

Yield 2 pies

Number Of Ingredients 8

1 box light brown sugar
3 tablespoons all-purpose flour
1/2 cup margarine or 1/2 cup butter, melted
3 eggs
3/4 cup milk
1 teaspoon vanilla
pecan halves
2 8 inch frozen pie crusts, thawed

Steps:

  • Preheat oven to 350.
  • Line bottom of pie crusts with pecan halves.
  • Mix all other ingredients well, pour over pecans.
  • If desired, top with pecan halves as well.
  • Bake at 350 for 40 minutes or until firm.

Nutrition Facts : Calories 2127.2, Fat 97.7, SaturatedFat 25.7, Cholesterol 330.1, Sodium 1586.1, Carbohydrate 298.3, Fiber 1.6, Sugar 225.2, Protein 19.6

MAMA'S PECAN PIE



Mama's Pecan Pie image

Chef Virginia Willis says too many pecan pies are mostly goo without enough pecans, making them far too sweet.

Provided by Adapted from Willis's "Bon Appetit, Y'all" (Ten Speed Press, 2008)

Yield 16

Number Of Ingredients 12

2 1/2 cups flour, plus more for the work surface
1 teaspoon fine sea salt
1/2 cup chilled solid vegetable shortening, such as Crisco brand, cut into small pieces
8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
6 tablespoons ice water, plus more as needed
3 large eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3 cups (two 6-ounce packages) pecan halves, coarsely chopped (see headnote)

Steps:

  • 1 For the crusts: Combine the flour, salt, shortening and butter in the bowl of a food processor; pulse for up to 10 seconds, until the mixture resembles a coarse meal
  • 2 Add the ice water one tablespoon at a time, pulsing to combine just until the dough comes together without being sticky or crumbly
  • 3 Shape the dough into 2 flat disks and wrap separately in plastic wrap
  • 4 Refrigerate for at least 30 minutes and up to overnight
  • 5 Have ready two 9-inch pie plates
  • 6 Lightly flour a work surface
  • 7 Working with one disk of dough at a time (keeping the remaining disk chilled), place the dough in the center of the floured surface and roll close to, but not over, the edge of the dough farthest from you
  • 8 Lift the dough and give it a quarter-turn; repeat the rolling and turning until the dough is 1/8-inch thick and about 2 inches wider than the diameter of the 9-inch pie plates
  • 9 Ease the pie dough into the pie plate; trim to a 1-inch overhang, then fold the overhang under itself along the rim of the plate
  • 10 Use a fork or your fingers to crimp the edge as desired
  • 11 Refrigerate for 30 minutes; repeat the process with the remaining disk of dough
  • 12 When ready to bake, preheat the oven to 350 degrees
  • 13 For the filling: Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl, stirring until mixed well
  • 14 Add the pecans, stirring to incorporate
  • 15 Divide the filling evenly between the 2 chilled pie shells
  • 16 Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean
  • 17 Transfer the pies to a wire rack to cool before serving or storing

Nutrition Facts : Calories 460 calories, Fat 29 g, Carbohydrate 47 g, Cholesterol 55 mg, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g

MAMAW’S PECAN PIE



MAMAW’S PECAN PIE image

Categories     Dessert     Bake     Christmas     Thanksgiving     Molasses

Yield 8 Pie Slices

Number Of Ingredients 8

3 Eggs
⅓ Cup Sugar
Dash Salt
1 Teaspoon Vanilla
1 Cup Dark Karo Corn Syrup
⅓ Cup Butter (Melted)
1 Cup Pecan Halves
1 Defrosted Deep Pie Crust

Steps:

  • Beat Eggs slightly, add Sugar & Salt stir till dissolved. Add Corn Syrup, Vanilla and Melted Butter, pecan halves and stir. Pour Mixture into Pie Crust and cover edges of crust with foil to prevent burning. Bake for 50 minutes. Cool on wire rack and cover and chill.

MY BIG MAMA'S PECAN PIE



My Big Mama's Pecan Pie image

My beloved late grandma we effectionately called "Big Mama" was about the same size as Granny Clampett.Whenever she made this pie she never purchased store-bought pecans.They had 2 BIG pecan trees in the front yard.But little did I know where the recipe came from.That is one day my mama told me that it was on the back on Karo...

Provided by Sharon Duran

Categories     Pies

Number Of Ingredients 7

1 c karo light corn syrup
3 eggs
1 c sugar
2 Tbsp butter, melted
1 tsp vanilla
1 1/2 c (6oz) pecans
1 9 in.deep dish unbaked or frozen deep dish pie crust

Steps:

  • 1. Preheat oven 350* Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.Bake on center rack of oven for 60 to 70 mins.

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