Country Pecan Pie Recipes

SOUTHERN PECAN PIE

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

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.

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 PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

COUNTRY PECAN PIE

Steps:

• Preheat oven to 350°F.
• Roll pastry on floured surface to form 13-inch circle.
• Fit into 9-inch pie plate.
• Trim edges, flute and set aside.
• Combine corn syrup, eggs, brown sugar, and melted butter in large bowl.
• Beat on medium speed until well blended.
• Stir in flour and vanilla until well blended.
• Pour into unbaked pie crust.
• Arrange pecans on top.
• Bake 40 th 45 minutes until center of filling is puffed and golden brown.
• Cool completely on wire rack.

SOUTHERN PECAN PIE II

Steps:

• In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
• Preheat oven to 450 degrees F (230 degrees C.)
• Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.

MY MOM'S DELICIOUS PECAN PIE

Steps:

• Preheat oven 425°.
• Brown butter in saucepan until it is golden brown,do not burn; let cool.
• In separate bowl add ingredients in order listed; stir.
• Blend in browned butter well.
• Pour in unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.

HILL COUNTRY COCOA-PECAN PIE

Steps:

• Preheat oven to 350 degrees; lightly grease and flour-dust a 10-inch deep-dish pie plate; set aside.
• Using your hands, mix flour with butter until fat is dispersed evenly into small pieces about half the size of a pea.
• Add cold water and salt and knead just until dough comes together (overmixing will make a tough crust).
• Wrap in plastic and refrigerate for at least 1 hour.
• Place chilled dough on a surface lightly dusted with flour.
• Toss a bit of flour on pie dough and roll out with a rolling pin to a 1/4 inch thickness.
• Place in prepared pie plate.
• Shape dough to plate and place parchment paper in plate.
• Fill pie plate with pie weights (dried beans or rice) to prevent bottom of shell from cooking.
• Bake pie shell for 12-20 minutes or until almost done.
• Be sure that dough does not get brown.
• Remove from oven and let cool.
• Remove paper and pie weights.
• In saucepan, combine butter, sugars and honey, and bring to a rapid boil.
• Reduce heat and simmer for 3 minutes, or until mixture bubbles.
• Add cream, chocolate and pecans, and continue to cook, stirring until mixture bubbles again.
• Pour filling into baked pie shell.
• Bake for approximately 10-12 minutes, or until bubbles appear.
• Remove from oven and chill.
• Serve pie cold with vanilla or coffee ice cream.

COUNTRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
• In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.

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.

OLD FASHIONED PECAN PIE

Steps:

• Preheat oven to 450 degrees.
• Place oven rack to the lowest position.
• Over medium heat stir together the maple syrup, sugar, cream and molasses stirring occasionally until sugar dissolves, 3 to 5 minutes.
• Remove from heat and set aside for 5 minutes.
• Whisk in butter and salt.
• Whisk in egg yolks until well combined.
• Remove pie shell from fridge.
• Scatter pecans evenly and slowly pour in syrup mixture.
• Place pie in center of rack, reduce heat to 325 degrees.
• Bake until center jiggles slightly when gently shaken, between 45 and 60 minutes. You may need to make a foil tent if your oven runs hot-you dont want the nuts or crust to burn.
• Remove from oven and cool on a wire rack for 1 to 2 hours.
• Chill for at least 3 hours.