Vanilla Pecan Pie Recipes

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 VANILLA CHEESECAKE PECAN PIE

Steps:

• 1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate
• 2. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• 3. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

LANDRY'S UNIQUE VANILLA PECAN PIE

Steps:

• Preheat oven to 350 F and butter a 9" pie plate.
• Beat egg whites using an electric mixer until they hold stiff peaks.
• Fold in the graham cracker crumbs, the sugar, baking powder, vanilla, and nuts using a rubber spatula.
• Pour into a buttered pie plate and bake for 25-30 minutes or until pie is puffy and golden.
• Let cool before serving.
• If desired, garnish with whipped cream.

VANILLA PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• 2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
• 3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

PECAN PIE WITH BROWNIE CRUST AND VANILLA SAUCE

Steps:

• Make the brownie crust: Preheat oven to 325 degrees F.
• In small bowl, beat the eggs and vanilla, and set aside.
• Put the butter, sugar, cocoa powder and salt in a large metal bowl.
• Set the bowl over a pan of simmering water and stir until the butter is melted and the mixture is warm; remove the bowl from the pan.
• Whisking constantly, add the egg mixture and continue to whisk until thoroughly incorporated.
• Beat in the flour, then spread the batter evenly in a 9-inch round cake pan that is 2 inches deep.
• Bake for 15 minutes, then cool to room temperature.
• Leave the oven on.
• Make the pecan filling: In large bowl using an electric mixer, beat the sugar and corn syrup, until very smooth, about 3-4 minutes.
• Add the eggs and vanilla and beat until just combined.
• Add the butter and the whiskey, if using, and beat until just combined.
• Fold in the pecans, then pour the mixture into the baked and cooled brownie crust.
• Bake for 45 minutes, until firm in the center, then cool to room temperature on wire rack.
• Make the vanilla sauce: In small saucepan, combine the cream and milk.
• Scrape the vanilla bean and add the seeds and bean to the pan.
• Bring just to a simmer, then remove from the heat and let steep for 30 minutes.
• Remove the vanilla bean.
• In medium bowl, whisk the egg yolks and 1/4 cup of the sugar until smooth.
• Stir the remaining 1/4 cup sugar into the milk mixture and bring to a bare simmer.
• Whisk about 1/2 cup of the milk mixture into the egg mixture, then slowly pour the egg mixture into the saucepan and whisk to combine.
• Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon; do not boil.
• Pour through a fine-mesh sieve set over a bowl, then set the bowl in a larger bowl of ice water and cool to room temperature.
• Serve slices of the pie drizzled with the sauce.

THE BEST PECAN PIE

Steps:

• Make your pie dough if you haven't already. Let the dough sit in the refrigerator for at least 30 minutes (ideally overnight), or up to 3 days. After rolling and crimping your dough in your pie dish, place it in the freezer for 30 minutes before baking.
• Fill an oven-safe baking bag with dried beans, uncooked rice, or pie weights. Place the bagged beans in the crust-lined pie dish. Or, line your pie dough with heavy duty aluminum foil and fill to the crust's lip with pie weights, dry beans, or sugar. Depending on how much time you have and your personal preference, you can blind bake lower and slower or higher and faster (I've tried both methods with success). Low and slow: Blind bake at 350°F for about 45 minutes. Higher and faster: Blind bake at 400°F for 15 minutes, then remove the bagged beans or foil and pie weights, and return the crust to the oven to bake 5 minutes more.
• Remove the bagged beans or foil and pie weights, and set the crust aside, leaving it on the baking sheet while you prepare your filling. (I like to bake my pies on a baking sheet versus directly on the oven rack in case there is any leakage or spillage.)
• Leave the oven at 350°F, or if you blind baked at 400°F, reduce your oven temp to 350°F. Place 1 1/2 cups of pecan halves on a baking sheet and toast in the oven for 10 minutes.
• Place the butter in a small saucepan and cook over medium heat until melted, or microwave for 1 minute at 60% power. Set aside to cool slightly. In a large bowl, combine eggs, dark brown sugar, golden syrup, bourbon, vanilla, and salt, and whisk well to combine. Gradually whisk in the butter so you don't scramble your eggs.
• Arrange the pecans on the bottom of the pie crust and pour the filling overtop. If desired, set about 1 cup of raw pecans (not toasted) in a spiral pattern on top of the filling. Bake the pie for about 30-40 minutes, or until the crust is golden brown and the pie is set but still jiggles just a bit when you give it a gentle nudge. Let your pie cool and set for an hour before serving. Top with a sprinkling of Maldon sea salt flakes and serve with vanilla ice cream or whip cream.

VANILLA PECAN PIE

Steps:

• Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
• Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.