Mamas Pecan Pie Dee Dee Recipes

MAMA'S PECAN PIE

Steps:

• 1 For the crusts: Combine the flour, salt, shortening and butter in the bowl of a food processor; pulse for up to 10 seconds, until the mixture resembles a coarse meal
• 2 Add the ice water one tablespoon at a time, pulsing to combine just until the dough comes together without being sticky or crumbly
• 3 Shape the dough into 2 flat disks and wrap separately in plastic wrap
• 4 Refrigerate for at least 30 minutes and up to overnight
• 5 Have ready two 9-inch pie plates
• 6 Lightly flour a work surface
• 7 Working with one disk of dough at a time (keeping the remaining disk chilled), place the dough in the center of the floured surface and roll close to, but not over, the edge of the dough farthest from you
• 8 Lift the dough and give it a quarter-turn; repeat the rolling and turning until the dough is 1/8-inch thick and about 2 inches wider than the diameter of the 9-inch pie plates
• 9 Ease the pie dough into the pie plate; trim to a 1-inch overhang, then fold the overhang under itself along the rim of the plate
• 10 Use a fork or your fingers to crimp the edge as desired
• 11 Refrigerate for 30 minutes; repeat the process with the remaining disk of dough
• 12 When ready to bake, preheat the oven to 350 degrees
• 13 For the filling: Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl, stirring until mixed well
• 14 Add the pecans, stirring to incorporate
• 15 Divide the filling evenly between the 2 chilled pie shells
• 16 Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean
• 17 Transfer the pies to a wire rack to cool before serving or storing

MAMA'S PECAN PIE - DEE DEE

Steps:

• Preheat oven to 350 degrees.
• Beat eggs; add sugar and cream well.
• Add Karo syrup, melted butter, and vanilla; mix well. Pour into uncooked pie shell and cover with pecans. NOTE: Shield the crust with strips of aluminum foil to prevent burning edges of crust.
• Bake about 40 to 55 minutes @ 350° or until it doesn't shake more than jello would.
• I found this info online at: http://www.squidoo.com/perfect-pecan-pie#module156619723 WHAT MAKES MY PIE RUNNY? The first time I made pecan pie, it was perfect. The filling was gooey and delicious, not the least bit runny. Maybe it was beginner's luck, because the second time I made pecan pie, it was runny. The third time, it was more like pecan soup. The fourth time, I cooked it longer, which produced burnt pecan soup. So I asked questions and experimented. Whenever I planned to take one to a potluck supper, I made two pies--one for me to taste, to see if it was acceptable; and the other to share (or throw away, depending on how that first pie tasted). Eventually I got it right. Now I am so confident in my pecan pie baking skills that I only bake one pie, and take it to a party without even testing it first. Here's the thing: Pecan pie filling is like a custard without the milk. The eggs make it set up. Never use a store-bought crust in an aluminum pan. Measure your ingredients carefully, because baking is more science than art. Verify your oven temperature is really at 350. (Don't trust your dial.). And remove it from the oven when when a toothpick comes out with just a tiny bit of gooey goodness on it. if that still isn't enough, try one or more of these suggestions: •If you're using a frozen crust, try a fresh crust You don't need to add the extra moisture. •If you're cutting your cooking time short to avoid overbrowning, or cooking at less than 350 for the same reason, don't. If your crust is burning too soon, cover the edges with foil or with a pie crust protector. Remove it for the last fifteen minutes of baking. (See below for more information.) •Throw in a few extra pecans. In fact, that's a good idea even if you don't have trouble with runny pies. •Add a fourth egg or a tablespoon of flour or cornstarch. Any of these options should make your pie filling more solid.

MAMA'S PECAN PIE

Steps:

• Beat eggs with fork. Add sugar, butter, flour and salt to eggs, mix well. Add syrup, mix well. Add pecans, mix. Pour into pie crust and bake at 350 degrees for 45 minutes or until set.

MOM'S SOUTHERN PECAN PIE

Steps:

• Preheat oven to 375.
• Combine sugar, butter and syrup.
• Add beaten eggs and pecans and mix well.
• Pour filling into pie shell.
• Bake for about 45 minutes til center barely "jiggles".
• Cool and enjoy.