IRRESISTIBLE PECAN PIE
This is the most amazing pecan pie. Once you start eating it you can't stop.
Provided by IHART44
Categories Desserts Pies Pecan Pie Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 28.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 224.4 mg, Sugar 22.8 g
BEST PECAN PIE RECIPE
Steps:
- Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
- Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
- As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
- Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
- Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
- Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
- Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
- Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
Nutrition Facts : Calories 560 kcal, Carbohydrate 69 g, Cholesterol 90 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, Sodium 293 mg, Sugar 47 g, Fat 30 g, ServingSize 1 pie (6-8 servings), UnsaturatedFat 0 g
EXCEPTIONAL PECAN PIE
This is a perfect pecan pie, no corn syrup.. no sugary taste.. i never cared for pecan pie until i was give a slice of this one. the recipe was give to me by a dear associate..the .only tip i can give is it's very easy to prepare.
Provided by nita 284904 souther
Categories Pie
Time 50m
Yield 1 PIE, 8 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE ALL INGREDIENTS IN A BOWL.
- POUR INTO A UNBAKED 8 INCH PIE SHELL.
- BAKE 350 DEGREES FOR 45 MINUTES.
Nutrition Facts : Calories 374.9, Fat 22.8, SaturatedFat 8.7, Cholesterol 84.2, Sodium 112.8, Carbohydrate 42.3, Fiber 1.3, Sugar 39.7, Protein 3.2
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