Pecan Pie Butter Recipes

BROWNED BUTTER PECAN PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
• Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
• Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.

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.

BUTTER PECAN PIE

Steps:

• To prepare the crust: Combine the 1 1/2 cups flour and the salt in a food processor and mix briefly. Gradually add the butter to the flour mixture while pulsing the processor on and off, until the butter is cut into pieces the size of small peas. With the processor running, gradually add the ice water and process until large clumps form. Remove the dough from the processor, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate 1 hour. Let the dough soften slightly at room temperature. Roll the dough on a lightly floured surface into a 13-inch round. Carefully transfer the dough to a 9-inch pie pan. Trim any dough hanging over the edge. Crimp the edges decoratively. Freeze for 10 minutes. To prepare the filling: Preheat the oven to 425 degrees. Combine the pecans, brown sugar, corn syrup, butter, flour and salt in a heavy-bottomed pan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes. Whisk the eggs and vanilla into the filling. Pour the filling into the pie shell. Bake 10 minutes. Reduce the oven temperature to 325 degrees. Bake until the custard has set and the nuts rise to the surface, about 45 minutes. Transfer to a rack and cool for at least 45 minutes. Serve with ice cream or lightly whipped cream.

BUTTER-PECAN PIE

Steps:

• In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until moist clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees.
• With a fork, prick bottom of crust all over. Bake until golden, 20 to 25 minutes (if crust puffs up, gently press down with the back of a spoon). Let cool completely.
• Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans; sprinkle on top. Freeze, covered loosely with plastic wrap, until firm, at least 6 hours and up to overnight.

PECAN PIE

Steps:

• Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
• Turn the food processor to "on" position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
• Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
• Take the disk of pie dough out of the fridge and roll into a circle about 2" larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
• Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
• Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 - 30 minutes.
• Preheat the oven to 425°F.
• Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
• Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
• Place the pie dish on a large baking sheet. Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 5 minutes.
• Remove the pie crust from the oven and place it on a wire rack to cool slightly. Reduce the oven temperature to 350°F.
• Add cooled melted butter, eggs, light corn syrup, molasses, and vanilla extract to a medium mixing bowl and beat until smooth. Whisk together sugar, flour, salt and cinnamon in a small bowl and add it to the liquid mixture, beat again until completely incorporated.
• Add 2 cups of roughly chopped pecans to the slightly cooled pie crust, reserving about ½ cup of whole pecan halves to create a pattern on top.
• Pour the filling over the chopped pecans, allowing it to settle and fill all the spaces in between the pecans. Arrange the reserved pecans on the surface in a desired pattern.
• Place the pie dish on a baking sheet and cover the edge with a pie shield or thin strips of foil. Bake for 60 - 70 minutes until the middle is just slightly jiggly.
• Remove from the oven and allow to cool completely before serving.

BUTTER PECAN PIE

Steps:

• Roll out your pie crust, crimp the edges and transfer to the freezer to chill.
• In a large skillet, set over medium heat, add the butter and melt. When the butter has melted, add the vanilla bean seeds and pods, along with the pecans; toss until combined. And then toast until fragrant, about 5 to 7 minutes, tossing them every minute or so to ensure even browning and toasting.
• Meanwhile, in a bowl whisk together the Karo Light Corn Syrup, eggs, brown sugar and salt.
• Allow the pecans to cool for about 10 minutes. We're doing this so they won't be hot when we add them to the pie crust. When the pecans have cooled, remove them, using a slotted spoon and place them in the chilled pie crust shell. There will be some leftover melted butter. Pour that leftover melted butter into the bowl with the egg mixture and whisk it until smooth and combined.
• Pour the egg mixture over the pecans. Brush the edges of the pie crust with egg wash and place on a baking sheet. This pie has a tendency to overflow with a bit of butter so I always place it on a lined baking sheet to avoid a mess in my oven.
• Preheat the oven to 350 degrees F. Transfer to the oven to bake for 50 to 55 minutes, until the edges of the pie crust are golden brown and the center is mostly set. It will jiggle and that is ok!
• Allow to cool to room temperature and set for about 3 to 4 hours. Serve with whipped cream or ice cream for full butter becan vibes.

PECAN PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
• In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.
• Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.

PECAN PIE BUTTER

Steps:

• Combine the pecans, Lakanto Maple Syrup, salt, and cinnamon in your food processor or blender.
• Blend for 5 minutes. After 5 minutes, scrape down the sides of the food processor or blender. If you like your nut butters smooths blend for another 2-3 minutes or until you have a smooth creamy butter.
• Cover and store at room temperature for up to 3 months.

BROWNED BUTTER PECAN PIE

Steps:

• Preheat oven to 425 degrees.
• Brown butter in saucepan until golden brown.
• Do not burn.
• Let cool.
• Mix all ingredients in order listed and mix well.
• Add browned butter and blend well.
• Pour in unbaked pie shell and bake at 425 degrees for 10 minutes.
• Lower oven to 325 degrees and bake an additional 40 minutes.

WORLD'S BEST PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively
• Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Alternatively, make the dough in a food processor.
• Put pecans in pie shell and pour corn syrup mixture evenly over them. Spread pecans evenly inside pie crust.