Five Layer Pecan Pie Recipes

LAYERED PECAN PIE

Steps:

• Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
• Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
• Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.

PECAN PIE V

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
• Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

5 CUP PECAN PIE

Steps:

• Preheat oven to 350°F.
• Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant.
• Let cool completely.
• Place the roasted nuts in a food processor and process until smooth and buttery.
• Add the flour and pulse until incorporated.
• Scrape into a large bowl and set aside.
• Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown.
• Remove from heat and set aside.
• Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended.
• Fold in the remaining 5 cups pecans.
• Pour the filling into the pre-baked pie shell.
• Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown.
• Transfer to a rack to cool.
• Serve warm or at room temperature.

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.

FIVE LAYER PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle pecans evenly in unbaked pastry shell.
• Sprinkle chocolate chips on top of pecan layer.
• Drizzle caramel topping on top of chocolate chips. Set aside.
• In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla. Beat with an electric mixer on medium speed until smooth.
• Add eggs, beating on low speed just until combined. Pour over caramel topping in crust.
• Bake about 45 minutes or until center appears set.
• Cool on a wire rack. Cover and chill for at least 1 hour before serving. Sift cocoa powder over pie, if desired.
• Read more at http://www.recipelion.com/Pies/Five-Layer-Pecan-Pie/ml/1#lWMkwDz70xQyu5oH.99.