Southern Pecan Pie I Recipes

SOUTHERN PECAN PIE

Southern Pecan Pie image

A true southern classic, you can't beat a pecan pie! This semi-homemade recipe is super simple and so delicious, it's the perfect holiday pie recipe.

Provided by I Heart Recipes

Categories Dessert

Time 1h

Number Of Ingredients 8

Ingredients

1 1/4 cup pecans (chopped)
4 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
2 tbsp salted butter (melted)
1/4 tsp ground nutmeg
1 tablespoon bourbon vanilla OR regular vanilla extract
1 9 inch deep dish pie shell

Steps:

Preheat the oven to 350 F.
In a large bowl add in the eggs, and mix until everything is one color.
Next add in the sugar, corn syrup, melted butter, and nutmeg.
Mix all the ingredients.
Grab the pie shell, and sprinkle in the chopped pecans.
Next pour the eggs mixture over the pecans.
Place the pie on a cookie sheet, then put in the oven.
Bake for 45-50 minutes.
Remove and let cool completely before serving.
Serve, and enjoy!

SOUTHERN PECAN PIE

Southern Pecan Pie image

Provided by Guy Fieri

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving (optional)

Steps:

Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

SOUTHERN PECAN PIE I

Southern Pecan Pie I image

This recipe has been passed down in my family. Use light or dark corn syrup.

Provided by Nikki

Categories Desserts Pies Pecan Pie Recipes

Yield 8

Number Of Ingredients 8

Ingredients

3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves
1 recipe pastry for a 9 inch single crust pie

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 69.8 g, Cholesterol 77.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 261.7 mg, Sugar 37 g

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

Ingredients

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

SENSATIONAL SOUTHERN PECAN PIE

Sensational Southern Pecan Pie image

The real secret to baking to-die-for pecan pie is using maple syrup and brown sugar. This recipe is simple and fast, and even the novice cook will get raves. By the way, pecan is pronounced "puh-KAAHN," not "PEE-can," which just sounds unappetizing. No matter how you say it, you better bring copies of this recipe on note cards to hand out to friends and family.

Provided by Deep South

Categories Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 eggs, beaten
1/2 cup unsalted butter, melted
1/4 cup sugar
1/4 cup brown sugar
1/2 cup maple syrup
1/2 cup Karo light corn syrup
1 cup pecans (chopped or whole)
1 pie shell (frozen, refrigerated or make your own)

Steps:

Heat oven to 350 degrees.
Whisk together all pie filling ingredients except pecans.
Add pecans and stir.
Pour mixture into a prepared pie shell. (Do not pre-bake the shell.) The pecans will rise to the top by themselves.
Bake 50 to 60 minutes, or until center barely jiggles when you shake the oven rack.
Serve warm. If you're really off your diet, add a scoop of vanilla ice cream.

Nutrition Facts : Calories 664.3, Fat 40.8, SaturatedFat 14.1, Cholesterol 133.7, Sodium 216.8, Carbohydrate 73.1, Fiber 2.8, Sugar 41.6, Protein 6.8

SOUTHERN PECAN PIE

Southern Pecan Pie image

Provided by Florence Fabricant

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Pastry for a 9-inch pie shell
3 large eggs
1 cup light corn syrup
1 teaspoon vanilla extract
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
2 1/2 tablespoons unsalted butter, melted and cooled
Pinch of salt
2 cups pecan halves
1 cup heavy cream, chilled (optional)

Steps:

Line a pie pan with the pastry and crimp the edges. Refrigerate the pastry shell while preparing the filling. Preheat oven to 350 degrees.
In a large bowl beat the eggs until blended but not frothy. Stir in the corn syrup and the vanilla.
Mix the brown and granulated sugars together in a small bowl, making sure there are no lumps. Stir the sugars, the melted butter and the salt into the egg mixture.
Spread the pecans over the bottom of the pastry shell. Pour the filling mixture over the pecans.
Bake the pie 55 to 60 minutes, until the filling is slightly puffed and a knife inserted in the filling off-center, about 2 1/2 inches from the edge, comes out clean.
Allow the pie to cool to room temperature. If desired, whip the cream and serve it on the side.

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