My Moms Delicious Pecan Pie Recipes
MOM'S SOUTHERN PECAN PIE
My Mother first made this pie in 1949. The recipe was on a can of pecans. (I wasn't born then, but evidently pecans used to be sold in cans.) She kept the can in the kitchen cabinet. For some reason she never wrote it down. It's been a family favorite for 4 generations.
Provided by Junebug
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Combine sugar, butter and syrup.
- Add beaten eggs and pecans and mix well.
- Pour filling into pie shell.
- Bake for about 45 minutes til center barely "jiggles".
- Cool and enjoy.
MOM'S PECAN PIE
Another old family recipe. My great grandparents had a pecan ranch down in Texas until the Depression hit, so pecans have been popular in our family for a long time. This recipe is the culmination of a century of pecan pie baking and tasting!
Provided by puppitypup
Categories Pie
Time 50m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, slowly beat in sugar and salt.
- Add eggs one at a time, beating after each.
- Blend remaining ingredients (except pecans) with mixer.
- Stir in pecans and pour into chilled pie shells. Cover pie shell edge with foil or guard.
- Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake for 35 minutes more or until set.
MY MOM'S DELICIOUS PECAN PIE
My mom had made this delicious pecan pie since I was a little girl. This recipe is posted in "The Cotton Country" cookbook by Mrs. Russel Bulloch. As odd that it is, I ended up working for her husband, the great Dr. Russell Bulloch, at Pediatric Associates. Hope you enjoy this great recipe as I have.
Provided by Loretta in Louisiana
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 425°.
- Brown butter in saucepan until it is golden brown,do not burn; let cool.
- In separate bowl add ingredients in order listed; stir.
- Blend in browned butter well.
- Pour in unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.
Nutrition Facts : Calories 724.7, Fat 39.9, SaturatedFat 13.8, Cholesterol 146.4, Sodium 343.6, Carbohydrate 92, Fiber 2.7, Sugar 49.6, Protein 6.6
SUZANNE'S BEST PECAN PIE
NO CORN SYRUP! This was my first attempt at pecan pie and will never use another recipe. My mother has been famous for her pecan pie for decades and this beats out hers! My guests and I all agreed this was the best pecan pie ever and it was very easy! My picky non-pie eating sweetie had seconds and could not stop raving (which he never does!). This was the biggest hit of my entire Thanksgiving dinner. No one touched the pumpkin pie! This uses Brown Rice Syrup which is more healthful, less sweet and tastes like caramel. It is OUTSTANDING in pies and can be bought at a natural foods store. The key to really delicious pecan pie that sets well is to grind the walnuts!
Provided by Suzy_Q
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.
- While mixture is cooling, grind pecans in a food processor.
- In a mixing bowl, beat eggs with an electric hand mixer or fork.
- Add pecans and syrup mixture to the eggs and stir well with a fork.
- Pour into frozen, unbaked pie shell and place on a cookie sheet.
- Bake for 45 minutes.
- After removing from the oven, brush the top of the pie and the crust with heavy cream.
- Cool completely! Serve with fresh whipped cream if desired.
- This can be made a day or 2 in advance and keeps very well covered in foil.
Nutrition Facts : Calories 3540.9, Fat 259.8, SaturatedFat 72.5, Cholesterol 761.5, Sodium 2192.2, Carbohydrate 267.7, Fiber 22.3, Sugar 156.7, Protein 46.7
MOM'S PECAN PIE
Make and share this Mom's Pecan Pie recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 1h
Yield 8 pieces of pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil syrup and sugar together for about 2 minutes.
- Pour over eggs gradually, stirring well.
- Add butter, vanilla and pecans.
- Pour into pie shell.
- Bake in preheated 375° oven for about 50 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 468.3, Fat 23.5, SaturatedFat 6, Cholesterol 90.8, Sodium 200.3, Carbohydrate 63.8, Fiber 2.1, Sugar 30.9, Protein 5
More about "my moms delicious pecan pie recipes"
MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
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