Blue Ribbon Pecan Pie Recipes

LOVELESS CAFE BLUE RIBBON PECAN PIE

Steps:

• Mix the first 6 ingredients together with a wire wisk until smooth.
• Place the pecans in the pie shell.
• Pour the custard mix over the nuts and bake at 375 for 30 minutes, or until filling puffs up and rises about the edges of the pie shell.
• Carefully remove the pie from the oven and let cool before slicing.

PECAN PIE AWARD WINNING

Steps:

• Defrost frozen pie crust.
• Combine eggs and next 5 ingredients.
• Stir in pecans.
• Pour into pie shell.
• Bake 350 degrees for 50 minutes (filling will appear soft).
• Cool on a rack.
• 1 frozen deep-dish pastry shell may be substituted.

EASY PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees. Place cookie sheet in oven while preheating.
• 2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into frozen pie crust.
• 3. Place pie on baking sheet in center of oven. Bake 60-70 minutes. To check for doneness- Tap center surface of pie lightly - it should spring back when done. If pie crust is over-browning, cover edges with foil.
• 4. Cool for 2 hours on wire rack before serving.
• 5. Enjoy!!!

CHOCKED FULL OF PECAN PIE

Steps:

• 1. Preheat oven to 400 degrees. In medium bowl, mix eggs, corn syrup, salt, butter, vanilla, and brown sugar.
• 2. Stir in pecans.
• 3. Pour into prepared pie shell.
• 4. Bake 10 minutes.
• 5. Then reduce temperature to 350 degrees. Bake 40-50 minutes or until firm.
• 6. Note: If you really like your pie nutty, increase the amount of pecans to 1 3/4 cups. Check the browness of the crust during baking. If it is browning too fast, cover edges with foil or pie crust saver.

BLUE RIBBON PECAN PIE

Steps:

• 1. Blue Ribbon Pecan Pie Recipe By Mario Gutierrez Game plan: If you choose, you can decorate the top of your pie by arranging about a 1/2 cup of pecan halves around the edge of the filling, next to the crust. INGREDIENTS Flour, for dusting the work surface Flaky Pie Crust 1 cup packed light brown sugar, dark muscovado sugar, or turbinado sugar 2/3 cup raw honey 5 1/2 tablespoons unsalted butter at room temperature, plus more for coating the pie plate 2 tablespoons dark rum 3 large eggs 1 tablespoon AP flour 2 tablespoons heavy cream 2 cups pecan halves, coarsely chopped (about 8 ounces) 2 teaspoons vanilla extract 1/2 teaspoon grated orange zest 1/4 teaspoon fine salt INSTRUCTIONS Heat the oven to 350°F and arrange a rack in the lower third. Coat a 9-inch pie plate with butter; set aside. On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick. Without stretching the dough, line the prepared pie plate and trim to leave a 3/4-inch overhang. Fold the overhanging dough underneath itself, crimping the edges with two fingers along the rim of the pie plate to form a high, fluted border. Cover the pie shell in plastic and chill until needed. Place the sugar, honey, butter, and rum in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan. Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes. Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated, then beat into the cooled syrup. Add the pecans, vanilla, flour, cream, orange zest and salt and stir to combine. Pour into the chilled pie shell. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack.
• 2. Slightly sweetened whipped cream or vanilla ice cream, for serving.