MAMA'S PECAN PIE
Chef Virginia Willis says too many pecan pies are mostly goo without enough pecans, making them far too sweet.
Provided by Adapted from Willis's "Bon Appetit, Y'all" (Ten Speed Press, 2008)
Yield 16
Number Of Ingredients 12
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
Nutrition Facts : Calories 460 calories, Fat 29 g, Carbohydrate 47 g, Cholesterol 55 mg, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g
MOM'S PECAN PIE
Make and share this Mom's Pecan Pie recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 1h
Yield 8 pieces of pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil syrup and sugar together for about 2 minutes.
- Pour over eggs gradually, stirring well.
- Add butter, vanilla and pecans.
- Pour into pie shell.
- Bake in preheated 375° oven for about 50 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 468.3, Fat 23.5, SaturatedFat 6, Cholesterol 90.8, Sodium 200.3, Carbohydrate 63.8, Fiber 2.1, Sugar 30.9, Protein 5
MOM'S SOUTHERN PECAN PIE
My Mother first made this pie in 1949. The recipe was on a can of pecans. (I wasn't born then, but evidently pecans used to be sold in cans.) She kept the can in the kitchen cabinet. For some reason she never wrote it down. It's been a family favorite for 4 generations.
Provided by Junebug
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
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.
PECAN PIE WITH MAPLE SYRUP
This pecan pie with maple syrup has a golden crust and delicious filling.
Provided by Kitkat737
Categories Desserts Pies Pecan Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
- Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
- Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 53 g, Cholesterol 77.4 mg, Fat 25.7 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 171 mg, Sugar 37.8 g
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