Pecan Pie More Pecans Less Sugar Recipes

EASY PECAN PIE

Steps:

• Heat oven to 375°F; place cookie sheet in oven to preheat.
• In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
• Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

THE BEST KETO SUGAR-FREE PECAN PIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Make the almond flour pie crust according to the instructions here.
• Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
• When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
• Remove the sauce from heat. Stir in the vanilla and maple extracts.
• Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
• Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
• Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
• Cover the edges of the pie crust with foil, leaving the center open.
• Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
• Cool completely to set. For best results, chill for at least 1 hour before slicing.

PECAN PIE

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.

EASY PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F.
• Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
• Stir in pecans.
• Pour the mixture into pie crust.
• Bake on center rack of oven for 60 to 70 minutes.
• Cool for at least 2 hours on wire rack before serving.

LESS SWEET PECAN PIE

Steps:

• Pulse the flour, sugar and salt together in a food processor to mix. Add chunks of butter and pulse until coarse. Add sour cream and pulse until mixed. It will still look crumbly, but it will be moist.
• Turn mixture out onto a pastry mat and knead it all together with your hands. It should go from a powdery looking mixture to a firm mass. Using a bench scraper, scoop it up and wrap it in plastic. Chill for about an hour (this helps relax the gluten).
• Remove dough from the refrigerator and let it stand for about 10 minutes so that it's not so stiff. On a floured surface, roll the dough into a circle big enough to cover a 9 inch pie pan. Line the pan with the dough and put the lined pan in the freezer until ready to use.
• Preheat the oven to 400 degrees. Lay the pecan halves on a rimmed baking sheet and toast for about 7 minutes or just until they are aromatic.
• Whisk the eggs, sugar and corn syrup together in a bowl, then whisk in the sour cream, melted butter, vanilla and salt. Add toasted pecan halves.
• Pour mixture into the pie shell and set on a baking sheet.
• Bake at 400 for 10 minutes, then reduce heat to 350 and bake for 35 minutes or until filling appears set. Cover the pie loosely with a sheet of foil during the last 15 minutes of baking to prevent the crust from getting too brown.
• Let the pie cool completely, then chill for a few hours. Bring back to room temperature and serve. Alternatively, you can skip chilling, but the pie will be softer. You can also freeze the pie, then bring it back to room temperature before serving.

BROWN SUGAR PECAN PIE

Steps:

• Preheat oven to 325F.
• Place pie dish on a baking sheet and set aside.
• Melt butter in a small saucepan. Continue cooking over medium heat, stirring occasionally, until slightly browned. Remove from heat and let cool for 10 minutes.
• Whisk together brown sugar, eggs, milk, vanilla extract, and salt until nice and smooth.
• Slowly drizzle in melted butter, whisking the entire time until fully incorporated.
• Stir in pecans.
• Pour the filling into the pie crust and bake for 50 - 60 minutes or until puffed and golden.
• Place the pie on a cooling rack to cool. The pie will settle as it cools. Let it cool completely before slicing and serving.

WORLD'S BEST PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack. 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. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively
• Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Alternatively, make the dough in a food processor.
• Put pecans in pie shell and pour corn syrup mixture evenly over them. Spread pecans evenly inside pie crust.

PECAN PIE GLAZED PECANS

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in bowl. Spread evenly on greased pan. Bake for 12-15 minutes, stirring every 4 minutes.
• Spread on wax paper in single layer, cooling completely.
• Separate pecans as they cool. Store in airtight container at room temperature.

PECAN PIE - MORE PECANS, LESS SUGAR!

Steps:

• I like to use white light corn syrup.
• Pecans should be broken.
• Melt margarine.
• Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
• Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
• Cool completely before cutting (usually at least two hours).
• ENJOY!