Grandmothers Pecan Pie Recipes

GRANDMA'S PECAN PIE

Steps:

• Preheat oven to 350°F.
• For the crust, combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, flutting or pressing a fork into the edges if desired.
• In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla. Stir in melted butter and chopped pecans.
• Pour the filling into the piecrust. Top with additional pecans for decorative purposes, if desired. Bake until center of pie is puffed and golden brown, about 35 minutes.
• Remove baked pie from the oven and place on a wire rack to cool completely. Slice and serve pie warm, at room temperature, or even chilled. Enjoy plain or with whipped cream or ice cream.

GRANDMA'S PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F
• Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
• Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
• Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
• Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
• Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
• Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
• Pie can be made 1-2 days ahead and refrigerated until ready to serve.

SHOOFLY PIE

Steps:

• On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

GRANDMA'S PECAN PIE

Steps:

• Preheat oven to 350°F
• Cream together butter and brown sugar.
• Beat in eggs, one at a time.
• Stir in corn syrup, vanilla and pecans. (You can add a bit more if you want!)
• Bake for 50 to 60 minutes. I would suggest putting the pie on a lined cookie sheet, it may overflow.
• Share with family and friends!

GRANDMA'S PECAN PIE

Steps:

• Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.

GRANDMOTHER'S PECAN PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Melt butter.
• Mix eggs with corn syrup, vanilla, sugar, and melted butter.
• Add pecans to mixture.
• Pour into two 8 inch pie shells.
• Bake for 50 minutes or until a knife inserted comes out clean.