Cathys Pecan Pie Recipes

PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick. Fit the crust into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp the edges. Refrigerate for at least 30 minutes before filling.
• Roughly chop 2 cups of the pecans by hand or in a food processor; set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until smooth. Remove from the heat and stir in the corn syrup, vanilla bean seeds and eggs. Fold in the chopped pecans and pour into the prepared pie shell. Arrange the remaining 1 cup pecan halves around the edge of the pie to make a decorative top.
• Bake until the center is set, 60 to 70 minutes. Let cool completely.
• Slice and serve with a scoop of ice cream.

CATHY'S PECAN PIE

Steps:

• Mix syrup, sugar substitute and butter in saucepan; bring to rolling boil 3-4 minutes. Beat whole eggs until thick.
• Fold in wheat germ and powdered milk. Pour hot syrup into egg mixture.
• Spread pecans in unbaked pie shell. Pour syrup mixture over pecans. Bake 25-30 minutes at 400 degrees F (205 degrees C).

CURTIS AIKENS PECAN PIE

Steps:

• Preheat oven to 375 degrees F. In a large bowl beat eggs with sugar, vanilla, corn syrup and butter. Add salt and stir to mix. Line the bottom of the pie shell with the pecan halves and pour the egg mixture over them. Bake for 30 to 40 minutes or until the pecans rise to the top and the filling is firm.;

THE BEST PECAN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

DEAR ABBY'S FAMOUS PECAN PIE

Steps:

• Heat oven to 350 degrees.
• In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.
• Pour filling into unbaked pie crust.
• Sprinkle with pecan halves.
• Bake for 45- 50 minutes or until center is set.
• (Toothpick inserted in center will come out clean, when pie is done.).
• (If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.).
• Cool.
• You can top it with a bit of whip cream if desired.

CATHY'S PECAN PIE

Steps:

• Mix syrup, sugar substitute and butter in saucepan; bring to rolling boil 3-4 minutes. Beat whole eggs until thick.
• Fold in wheat germ and powdered milk. Pour hot syrup into egg mixture.
• Spread pecans in unbaked pie shell. Pour syrup mixture over pecans. Bake 25-30 minutes at 400 degrees F (205 degrees C).

HONEY PECAN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

BASIC PECAN PIE RECIPE BY TASTY

Steps:

• Make the crust: Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to coax the large chunks of butter to the surface.
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
• Preheat the oven to 350°F (180°C).
• Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Start to roll out the dough, turning every few rolls.. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish. Trim any excess dough around the sides, then crimp the edges in a decorative pattern.
• Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 9. Bake for 15 minutes, until lightly golden brown.
• Make the filling: In a large bowl, whisk together 1½ cups (185 G) pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
• Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining ½ cup (62 G) pecans in concentric circles on top.
• Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
• Slice and serve the pie chilled or at room temperature.
• Enjoy!

THE CAMELLIA GRILL'S PECAN PIE

Steps:

• Beat eggs with a wire whisk or fork.
• Add salt, butter, syrup, sugar and vanilla; mix well.
• Pour into pastry shell; sprinkle with pecans.
• Bake at 350F for 45-50 minutes.