Pecan Pie Ii Recipes

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PECAN PIE



Pecan Pie image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

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.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g

SOUTHERN PECAN PIE II



Southern Pecan Pie II image

I received this recipe from my friend Joyce three years ago, she in turn got it from a elderly southern lady. It is a real classic Southern style pecan pie and is very pretty too!

Provided by LINDA MAUGERI

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 14

1 ½ cups all-purpose flour
3 tablespoons white sugar
½ teaspoon salt
½ cup butter, chilled and diced
1 egg yolk
3 tablespoons ice water
1 ½ cups pecan halves
3 eggs
1 cup light corn syrup
¾ cup white sugar
2 tablespoons all-purpose flour
3 tablespoons milk
3 tablespoons butter, melted
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
  • Preheat oven to 450 degrees F (230 degrees C.)
  • Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
  • Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.

Nutrition Facts : Calories 616.8 calories, Carbohydrate 77.7 g, Cholesterol 137.8 mg, Fat 33.2 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.2 g, Sodium 313.5 mg, Sugar 35.8 g

THE BEST PECAN PIE



The Best Pecan Pie image

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

Steps:

  • For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. 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. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
  • Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

CHOCOLATE PECAN PIE II



Chocolate Pecan Pie II image

What better way to combine chocolate and pecans!

Provided by JJOHN32

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch single crust pie
2 cups semisweet chocolate chips
3 eggs
⅛ teaspoon salt
⅔ cup packed brown sugar
1 ½ cups chopped pecans
12 pecan halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
  • In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
  • Bake for 25 to 30 minutes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 38.3 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 11.3 g, Sodium 189.2 mg, Sugar 41.8 g

CHOCOLATE PECAN PIE II



Chocolate Pecan Pie II image

This is a favorite for the chocolate pecan lovers at our house!

Provided by Carol

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 10

2 (9 inch) unbaked pie crust
4 eggs, beaten
¾ cup white sugar
¼ cup packed brown sugar
1 tablespoon all-purpose flour
½ cup butter, softened
1 cup light corn syrup
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
  • Add the chocolate chips and pecans; mix well and pour into pie crusts.
  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 785.1 calories, Carbohydrate 94 g, Cholesterol 123.5 mg, Fat 44.8 g, Fiber 4.5 g, Protein 8.9 g, SaturatedFat 16.4 g, Sodium 377.9 mg, Sugar 49.4 g

THE BEST PECAN PIE



The Best Pecan Pie image

Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1/2 cup butter
2-1/2 cups coarsely chopped pecans
3/4 cup packed brown sugar
3/4 cup maple syrup
1/2 teaspoon salt
3 large eggs, beaten
2 tablespoons whiskey or bourbon, optional
2 teaspoons vanilla extract
Optional: Whipped cream and ground cinnamon

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

EASY PECAN PIE



Easy Pecan Pie image

You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.

Provided by Jackie Smith

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie crust
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
¼ cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together the eggs, corn syrup, sugar, butter and vanilla.
  • Arrange pecans in bottom of pie crust and pour mixture over.
  • Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 g

PECAN PIE FOR TWO



Pecan Pie for Two image

PECAN PIE was always requested by the family for special occasions. When we became empty nesters, it was hard to give up some of our family favorites when we found that leftovers were too much for the two of us. Smaller recipes were hard to come by, so I was delightful to find this one. Now we can have pecan pie - fresh - just for the two of us. -Noreen Johnson, Leesburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 12

1/3 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon shortening
1 tablespoon cold butter
1 teaspoon cold water
FILLING:
1/4 cup chopped pecans
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 egg, beaten
1/4 cup corn syrup
1/4 teaspoon vanilla extract

Steps:

  • In a bowl, combine flour and salt. Cut in shortening and butter until crumbly. Add water, tossing with a fork until a ball forms. Roll out pastry to fit an 18-oz. baking dish. Press onto the bottom and up the sides of the dish. , Combine filling ingredients; mix well. Pour into pastry shell. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 504 calories, Fat 25g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 292mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.

FRENCH PECAN PIE II



French Pecan Pie II image

Make and share this French Pecan Pie II recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 egg whites, beaten very stiff
1 teaspoon vanilla
2/3 cup graham cracker crumbs
1 cup sugar
1 cup pecans, chopped
1/2 teaspoon baking powder

Steps:

  • Mix egg whites and vanilla.
  • Add graham cracker crumbs, sugar, pecans, and baking powder.
  • Gentleness not obligatory; just stir it all up and pour into a well buttered pie pan.
  • Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
  • Do not overcook.
  • Allow to cool.
  • Top with whipped cream and refrigerate until ready to serve.
  • Pie (without cream) freezes well.

Nutrition Facts : Calories 304.8, Fat 14.1, SaturatedFat 1.3, Sodium 102.6, Carbohydrate 43.3, Fiber 2, Sugar 37.1, Protein 4.1

IMPOSSIBLE PECAN PIE II



Impossible Pecan Pie II image

Ladies this is the ultimate never fail Pecan Pie. And it is ohhh sooo delish! You will be making this one often. Especially now that the Holidays are quickly approaching. This pie makes it's own crust- no need to make one!!

Provided by Pat Duran

Categories     Pies

Time 55m

Number Of Ingredients 8

1 1/2 c chopped pecans
3/4 c milk
3/4 c light or dark karo corn syrup
1/4 c margarine or butter,soft
2 tsp vanilla
4 large eggs
3/4 c packed brown sugar
1/2 c bisquick baking mix

Steps:

  • 1. Heat oven to 350^. Grease a 9-inch pie plate. Sprinkle pecans in empty pie plate. Beat remaining ingredients until smooth , 15 seconds in blender on high or 1 minute with hand beater. Pour mixture slowly over pecans. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool 5 minutes. So Delicious!!!

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