Lisas Pecan Pie Recipes

LI'L PECAN PIES

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

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.

LISA'S SOUTHERN PECAN PIE

Steps:

• Preheat the oven to 325 degrees. Cream the butter, sugar, flour, and salt until smooth. Add the syrup, eggs, and vanilla, then fold in the pecans. Pour the filling into the pie crust and bake for 45 to 50 minutes or until firm to the touch.
• Serve the pie warm or cool.

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.

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.

LISA'S BEST EVER PECAN PIE

Steps:

• SWEET PIE PASTRY.
• Combine the sugar, flour, butter, and salt in an electric mixer bowl fitted with the paddle.
• Mix on low speed until the mixture looks like small peas, about 2 minutes.
• Slowly pour in the water so that the dough just holds together.
• Mix for 10-15 more seconds.
• Gently form a rough ball of dough with your hands, flattening to a 6 inch disc.
• Wrap in plastic and chill for 30-40 minutes.
• Roll the dough on a lightly floured work surface to a 12-inch circle.
• Carefully place the circle into a 9-inch pie pan, easing the dough gently into the pan. Trim the dough, using a scissors, allowing a 1/2-inch excess border around the edges.
• Fold the excess under, keeping it flush with the pan.
• Crimp the edge decoratively and poke with a fork every 1/2-inch on the bottom and sides of the pastry. Freeze until ready to bake.
• PECAN FILLING.
• Preheat the oven to 350.
• Whisk together the eggs, yolks and corn syrup in a bowl. Add the brown sugar, melted butter, cream and vanilla. Mix well.
• Place the toasted pecans into the prepared pie crust.
• Strain the filling directly over the pecans. Bake for 45-55 minutes or until just starting to puff, and a light golden brown.
• Cool to warm. Serve lukewarm with a scoop of vanilla ice cream or softly whipped cream.