My Big Mamas Pecan Pie Recipes

MAMA'S PECAN PIE

Mama's Pecan Pie image

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

Ingredients

2 1/2 cups flour, plus more for the work surface
1 teaspoon fine sea salt
1/2 cup chilled solid vegetable shortening, such as Crisco brand, cut into small pieces
8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
6 tablespoons ice water, plus more as needed
3 large eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3 cups (two 6-ounce packages) pecan halves, coarsely chopped (see headnote)

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 SOUTHERN PECAN PIE

Mom's Southern Pecan Pie image

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

Ingredients

1 cup sugar
1/2 cup corn syrup
1/4 cup butter, melted
3 eggs, beaten
1 (9 inch) unbaked pie shells
1 cup pecan halves (use halves or break them into pieces, whichever you prefer.)

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.

MAMA'S PECAN PIE

Mama's Pecan Pie image

This is the pecan pie recipe I grew up on. It is my Mama's recipe and it is delicious every time. The measurements on the flour and butter is the way Mama told it to me, but it works.

Provided by Nelda Carnley @BamaNama

Categories Pies

Number Of Ingredients 7

Ingredients

2 - eggs
1/2 cup(s) sugar
1 tablespoon(s) flour (heaping tbl.)
- sprinkle salt
1 cup(s) light corn syrup
1 tablespoon(s) butter (large tbs.)
1 cup(s) chopped pecans

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.

MIMI'S PECAN PIES

Mimi's Pecan Pies image

My grandmother was always the baker in our family and made these pecan pies for every special occasion!

Provided by Ms. Sweet

Categories Pie

Time 1h

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter, melted
1 3/4 cups sugar
1/4 cup brown sugar, packed
3/4 cup white Karo
5 eggs, beaten
2 -3 teaspoons vanilla
2 cups chopped pecans
2 unbaked pie shells

Steps:

Mix together all ingredients in a large bowl.
Pour evenly into 2 pie shells.
Bake at 300 degrees for 45-55 minutes.

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