Yummy Pecan Pie Recipes
EASY PECAN PIE
You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that's about to become your new go-to dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 36 g, TransFat 0 g
PECAN PIE IV
A rich, delicious, and easy pecan pie.
Provided by EARTHYMOM
Categories Desserts Pies Pecan Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
- In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Nutrition Facts : Calories 530 calories, Carbohydrate 72.9 g, Cholesterol 77.4 mg, Fat 26.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 219.6 mg, Sugar 38.7 g
EASY PECAN PIE RECIPE
This homemade pecan pie is a classic old-fashioned dessert that's perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, it's so easy to make that the kids can help with every step of this recipe.
Provided by Shelly
Categories Pie
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 slice, Calories 304 calories, Sugar 46.7 g, Sodium 54.6 mg, Fat 12.4 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 48.9 g, Fiber 1.1 g, Protein 3 g, Cholesterol 61.9 mg
YUMMY TEXAS PECAN PIE
This ooey-gooey pie's luscious and creamy filling offers that good old familiar flavor so many have come to love! -Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour filling into crust. Cover edge with foil. , Bake for 35 minutes. Remove foil; bake until puffed and golden (center will not be set), 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 543 calories, Fat 20g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 215mg sodium, Carbohydrate 93g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
WORLD'S BEST PECAN PIE RECIPE
Learn how to make the world's best Pecan Pie recipe and discover why this is the most highly rated recipe by the chefs of the best restaurants in the world.
Provided by Jojo Recipes
Categories Desserts
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 200, Calories 302 cal, Fat 27 g
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- Make the pastry according to instructions. Roll out then press into a pie dish. Crimp edges and place in the fridge.
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- Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in corn syrup, melted butter, vanilla, and salt. Stir in pecan halves and pour into unbaked pie crust.
- Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over brown.
- You’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle. It will continue to firm up once removed from the oven and cools. Also, if you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.
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- To make the pastry, place the butter and flour in the bowl of a food processor and pulse until the mixture resembles breadcrumbs, alternatively, rub the butter into the flour with your fingertips.
- Add the egg yolk and while the motor is running, add the water, spoonful by spoonful until the dough just comes together in a soft ball.
- Roll the dough out between two sheets of cling film until it is around 1/4-1/2cm thick. Lay the dough into a pie dish of approximately 30cm in diameter. Place in the fridge to chill for 30 minutes.
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Estimated Reading Time 7 mins
- On a lightly floured surface using a floured rolling pin, roll out the dough into a circle about 12 inches in diameter.
- Lightly dust the bottom of a 9-inch pie plate with flour and transfer the pie dough to the pie plate. Lightly sprinkle flour on the inside of the pie crust. Then fold over the edges of the pie dough and crimp with your fingers or press down with a fork.
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Estimated Reading Time 4 mins
- Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Place pie shell on the prepared sheet pan.
- In bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, combine the eggs, corn syrup, brown sugar, melted butter, and vanilla extract. Mix on medium high speed until well combined. Stir in the pecans.
- Gently pour the mixture into the prepared pie shell. Bake until the edges are completely set and a knife inserted into the center comes out clean, about 45-55 minutes. Let cool before serving, serve warm or at room temperature with whipped cream, if desired.
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