Pecan Pie Crust Recipes

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PECAN PIE



Pecan Pie image

Homemade Pecan Pie is easy to make with simple ingredients. This old-fashioned pecan pie recipe is straight from my grandma's kitchen.

Provided by Jessica Robinson

Categories     Desserts

Time 1h5m

Number Of Ingredients 9

3 large eggs ((room temperature))
1 cup light brown sugar
1/2 teaspoon salt
1 tablespoon flour
1 cup light corn syrup
3 tablespoons unsalted butter ((melted))
1 teaspoon pure vanilla extract
2 cups pecans, halves
pie crust (single (homemade or store-bought))

Steps:

  • Make the pie crust and refrigerate it.
  • Roll out the pie crust to about 12-inches in diameter.
  • Place the rolled out pie crust into a 9 1/2-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.
  • Refrigerate the pie shell while you prepare the pecan pie mixture.
  • Mix the eggs, brown sugar, light corn syrup, flour, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.
  • Stir the pecans into this mixture.
  • Pour the pecan pie mixture into the unbaked pie shell. Use a rubber spatula to scrape the bowl out.
  • Carefully brush the edges of the pie crust with egg wash. (Egg wash is 1 large egg, 1 teaspoon water, and a pinch of salt beaten together with a fork)
  • Bake in a preheated 425 degree F oven for 10 minutes. Turn the oven down to 350 degrees F and continue to bake for 40 more minutes or until set.
  • Let the pie cool completely on the counter or on a baking rack. Should you not let it cool completely before slicing, the filling will not set properly.

Nutrition Facts : Calories 375 kcal, Carbohydrate 51 g, Protein 4 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 168 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

PECAN NUT CRUST



Pecan Nut Crust image

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

Provided by Julie Pastore

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 8

Number Of Ingredients 4

2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

Steps:

  • Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
  • Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
  • Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g

PECAN PIE CRUST



Pecan Pie Crust image

Make and share this Pecan Pie Crust recipe from Food.com.

Provided by Darlene Summers

Categories     Pie

Time 25m

Yield 1 pie crust

Number Of Ingredients 5

2 cups pecans
2 teaspoons melted butter
1/2 teaspoon vanilla
4 tablespoons brown sugar
1 tablespoon water

Steps:

  • Place pecans in food processor; grind until fine.
  • Add melted butter, brown sugar, vanilla and water.
  • Continue processing till mixture begins falling off sides of bowl.
  • Press into 9-inch pie pan.
  • Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

PECAN PIE



Pecan Pie image

This classic Southern Pecan Pie recipe from Food Network Kitchen is spiked with bourbon and baked in a homemade buttery crust.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten

Steps:

  • Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. 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. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
  • Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

IRRESISTIBLE PECAN PIE



Irresistible Pecan Pie image

This is the most amazing pecan pie. Once you start eating it you can't stop.

Provided by IHART44

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h55m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoons white sugar
½ cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
¾ cup light corn syrup
2 tablespoons dark corn syrup
¾ cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
½ cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
  • On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
  • To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 28.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 224.4 mg, Sugar 22.8 g

PECAN PIE TARTS



Pecan Pie Tarts image

Miniature pecan pies.

Provided by Ruth

Categories     Desserts     Pies     Tarts

Yield 30

Number Of Ingredients 8

6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease 30 tart tins or muffin cups and set aside.
  • To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
  • To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
  • Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 39 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 6.6 g, Sodium 79.2 mg, Sugar 11 g

PECAN PIE



Pecan Pie image

A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.

Provided by ThatJodiGirl

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 eggs
1 cup corn syrup
1 teaspoon vanilla extract
1 1/4 cups pecan halves
2/3 cup sugar
1/3 cup butter (melted)
1 pie crust

Steps:

  • Filling------------.
  • Beat eggs lightly with an electric mixer or fork until combined.
  • Stir in corn syrup, sugar, butter and vanilla extract.
  • Stir well.
  • Stir in pecan halves and pour filling into crust.
  • Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
  • Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.

Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7

PERFECT PECAN PIE



Perfect Pecan Pie image

Of all pies, pecan is one of the trickiest to make. The problem is in the crust. A fat-filled dough is tender, flaky and flavorful, but likely to tear during rolling and to develop tiny holes during baking. Naturally, the lava-like pecan-pie filling seeps into these openings, baking rock-hard onto the pie plate. A lean crust, on the other hand, is sturdy, but tough and dry. The crust I've developed offers the best of both styles: The following recipe is rich and tender, yet baker-friendly. Bonus: This silky-smooth filling tastes a little less treacly sweet, a plus for most pecan pie lovers.

Provided by USA WEEKEND columnist Jean Carper

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 17

1 ⅛ cups pecans
1 cup dark brown sugar
¾ cup light corn syrup
3 large eggs
2 egg yolks
2 teaspoons vanilla extract
¼ teaspoon salt
4 tablespoons melted butter
1 tablespoon cornstarch
⅓ cup water
1 ⅛ cups bleached all-purpose flour
1 tablespoon sugar
½ teaspoon salt
4 tablespoons cold cream cheese, cut into 1/2-inch chunks
4 tablespoons frozen butter
2 tablespoons frozen vegetable shortening
3 tablespoons ice cold water

Steps:

  • To make crust: Mix flour, sugar and salt in a medium bowl. Rub cream cheese into flour mixture with fingertips to blend thoroughly. Using a box grater, grate frozen butter and shortening into flour mixture. Working quickly, rub fat into flour until it has the texture of coarse sand and small pebbles. Stir in ice-cold water with a fork until dough clumps form; press to form a cohesive ball. Wrap dough in plastic wrap, pressing it into a thick disk. Refrigerate until cold and firm, at least 1 hour. (Can be refrigerated up to 2 days or frozen for a month.)
  • Roll dough on a lightly floured surface into a 14-inch circle, turning frequently and dusting with flour to keep it from sticking. Fold dough in half; quickly lift it into 9-inch Pyrex (not deep-dish) pie plate and unfold. Fit dough into plate so it is not stretched in any way. Trim with scissors to 1/2-inch beyond pan lip. Roll overhanging dough under with fingertips so it is flush with pan lip, then flute. Refrigerate at least 30 minutes or up to 4 hours. (Do not prick shell with a fork.)
  • Adjust oven rack to lowest position and heat oven to 400 degrees. Line pie shell with a sheet of heavy-duty foil. Crumple 3 large pieces of foil into balls and place in shell to act as light weights. Bake (lightly pressing on foil if dough starts to balloon) until fluting turns golden brown, 18 to 20 minutes. Remove all foil; bake until bottom starts to turn golden brown, about 5 minutes longer. Remove shell from oven.
  • To make filling: Adjust oven rack to middle position and reduce temperature to 300 degrees. In a separate pie plate, toast pecans in oven until fragrant, about 10 minutes.
  • Reduce temperature to 250. Meanwhile, heat brown sugar and corn syrup in a medium heat-proof bowl over a pan of barely simmering water until sugar is almost dissolved. In another medium bowl, whisk eggs, yolks, vanilla and salt. Slowly whisk warm sugar mixture into eggs. Return bowl to pan of simmering water. Whisk in butter. In a small pan over low heat, stir together cornstarch and water until pasty thick; whisk into sugar-egg mixture. Heat in bowl over simmering water, stirring frequently. Set pie shell on middle oven rack. Sprinkle in pecans, then pour filling into shell. Bake until pie puffs slightly and just sets, 35 to 45 minutes. Cool to room temperature and serve.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 69.4 g, Cholesterol 159.5 mg, Fat 32.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 377 mg, Sugar 37.5 g

CHOCOLATE PECAN PIE WITH CHOCOLATE CRUST



Chocolate Pecan Pie with Chocolate Crust image

Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 11

2/3 cup sugar
1 cup light corn syrup
4 ounces semisweet chocolate, chopped into 1/2-inch chunks
2 tablespoons unsalted butter
All-purpose flour, for dusting
Easy Chocolate Crust
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 tablespoons fresh or dried lavender, for garnish (optional)
1 cup whipped cream, or creme fraiche

Steps:

  • Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
  • In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
  • Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
  • In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
  • Pour filling into crust. Bake 20 minutes. Lower oven to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.

THE BEST PECAN PIE



The Best Pecan Pie image

Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1/2 cup butter
2-1/2 cups coarsely chopped pecans
3/4 cup packed brown sugar
3/4 cup maple syrup
1/2 teaspoon salt
3 large eggs, beaten
2 tablespoons whiskey or bourbon, optional
2 teaspoons vanilla extract
Optional: Whipped cream and ground cinnamon

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.

Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

CLASSIC PECAN PIE



Classic Pecan Pie image

Quick and simple recipe. I couldn't tell you where I found it but it's been a winner in my home for years. I use half light corn syrup and half dark corn syrup. I also use a Graham Cracker crust instead of a classic crust. Hope you like it. Vanilla Ice Cream goes really well with it when it's warm also.

Provided by Tayders momma

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 8

1 cup corn syrup (I use 1/2 cup light and 1/2 cup dark)
3 eggs (slightly beaten)
1 cup sugar
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla
1 1/4 cups pecans
1 deep dish pie shells or 1 graham cracker crust
1/2 gallon of your favorite vanilla ice cream (optional)

Steps:

  • Mix corn syrup, eggs, sugar, butter, and vanilla together.
  • Stir in pecans.
  • Pour mixture into pie crust.
  • Bake at 350 degrees Fahrenheit for 50 to 55 minutes.

Nutrition Facts : Calories 3670.4, Fat 177.3, SaturatedFat 41, Cholesterol 695.6, Sodium 1195.4, Carbohydrate 518.6, Fiber 14.3, Sugar 294, Protein 37.1

BUTTER PECAN PIE CRUST



Butter Pecan Pie Crust image

Make and share this Butter Pecan Pie Crust recipe from Food.com.

Provided by nikkid

Categories     Dessert

Time 55m

Yield 1 PASTRY SHELL.

Number Of Ingredients 6

1 cup all-purpose flour
1/4 cup powdered sugar
1/8 teaspoon salt
6 tablespoons butter, cold and cut into pieces
1/4 cup finely chopped pecans
3 tablespoons ice water

Steps:

  • In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans.
  • sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes.
  • on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes.
  • meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.

Nutrition Facts : Calories 1370.9, Fat 90, SaturatedFat 45.6, Cholesterol 183.2, Sodium 785.1, Carbohydrate 129.1, Fiber 6, Sugar 30.8, Protein 16.1

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From diamondnuts.com


BEST EVER PECAN PIE - THESTAYATHOMECHEF.COM
Preheat oven to 325 degrees Fahrenheit. Melt butter in a saucepan over medium-high heat. Once melted, add corn syrup, brown sugar, vanilla, and salt. Stir to combine until everything is fully melted. Remove from heat and whisk in eggs and stir in pecans. Pour the mixture into a 9-inch uncooked pie shell.
From thestayathomechef.com


THE BEST PECAN PIE RECIPE - HANDLE THE HEAT
2021-12-13 Classic homemade Pecan Pie features a flaky buttery crust with gooey, crunchy, and rich brown sugar toasted pecan filling. Perfect simple Thanksgiving dessert! Yield: 12 servings. Prep Time: 20 minutes.
From handletheheat.com


THE PERFECT PECAN PIE RECIPE
2021-06-25 This recipe makes a perfect pecan pie.By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook.Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved.
From thespruceeats.com


BUTTERMILK PECAN PIE CRUST RECIPE - HEALTHIESTFOODRECIPES.COM
2022-06-03 Blend in vanilla. Add eggs, 1 at a time. Combine flour and salt; add small amount at a time. Add buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans and bake 1 hour, 30 minutes at 300 degrees F. The top browns as it cools. Buttermilk Pie with Pecan Crust. How to make buttermilk pie. Set the oven rack in the ...
From healthiestfoodrecipes.com


10 BEST PECAN PIE GRAHAM CRACKER CRUST RECIPES | YUMMLY
2022-05-12 Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust Culinary Concoctions by Peabody. melted butter, mascarpone cheese, pie shell, key lime juice, sweetened condensed milk and 8 more.
From yummly.com


THE BEST SOUTHERN PECAN PIE (+VIDEO) - THE COUNTRY COOK
2020-09-12 Or roll the refrigerated pie crust into your pie pan and set aside. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined. Place the pecans into the bottom of the pie crust. Then pour the filling on top of the pecans. Bake for about 45-50 minutes.
From thecountrycook.net


BEST EVER PECAN PIE COBBLER - CRAZY FOR CRUST
2022-05-20 Preheat oven to 350°F. While oven is preheating, place the butter in a 9×13-inch baking dish and place the pan in the oven so the butter can melt as the oven is warming. Whisk flour, granulated sugar, baking powder and salt in a medium sized bowl. Whisk in …
From crazyforcrust.com


PECAN CREAM PIE WITH GRAHAM CRUST - BUILD YOUR BITE
2021-11-10 Step 2: Add the heavy cream and powdered sugar to a mixing bowl. Beat with mixers until stiff peaks form. Step 3: In a separate bowl, whip together the softened cream cheese, vanilla extract, maple syrup, and brown sugar. Beat until smooth. Step 4: Fold the cream cheese mixture into the whipped cream.
From buildyourbite.com


PECAN PIE RECIPE | TASTES BETTER FROM SCRATCH
2018-11-16 Instructions. Prepare my perfect pie crust recipe, up to step 9. In a large bowl, cream the sugar, brown sugar, salt, corn syrup, and butter, Add the eggs and beat well. Stir in the vanilla. Stir in chopped pecans and pour filing into an unbaked pie shell. Bake at 350 degrees F for about 50 minutes.
From tastesbetterfromscratch.com


THE BEST PECAN PIE RECIPE - SHUGARY SWEETS
2021-11-03 Take crust out of oven, remove parchment and pie weights, and set aside. Lower oven temperature to 350°F. Adjust oven rack to the lower third position. In a large bowl, whisk the eggs. Add in corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until smooth.
From shugarysweets.com


NATURALLY SWEETENED PECAN PIE RECIPE - COOKIE AND KATE
2018-11-20 Preheat the oven to 375 degrees Fahrenheit with racks in the middle of the oven and the lower third of the oven. Place the pecans on a large, rimmed baking sheet and bake them for 5 to 6 minutes, until fragrant. Set the pan aside to cool, for now. In a medium mixing bowl, whisk the eggs until they are pale yellow.
From cookieandkate.com


CLASSIC PECAN PIE RECIPE (HOLIDAY RECIPE) - THE CHUNKY CHEF
2020-10-26 In a mixing bowl, just add the corn syrup, sugar, eggs, flour, melted butter and vanilla. Whisk until smooth, then stir in pecans. Bake. Pour filling into crust and cover the crust edges with a pie crust shield or use foil to make one. This keeps the crust from burning or getting too browned.
From thechunkychef.com


SHEET PAN PECAN PIE - BAREFEET IN THE KITCHEN
2021-12-16 Pecan Pie Bars Recipe. Preheat the oven to 350°F. Line a 9×13 pan with parchment paper. Roll out the pie crust to fit the pan and crimp the edges. Place the crust in the freezer while preparing the filling. Combine the eggs, corn syrup, brown sugar, butter, and vanilla in a mixing bowl. Whisk to combine.
From barefeetinthekitchen.com


OUR 15 BEST PECAN PIE RECIPES OF ALL TIME | ALLRECIPES
2021-11-17 Honey Crunch Pecan Pie. View Recipe. This award-winning pecan pie is topped with a crunchy honey, butter, brown sugar, and pecan topping. Reviewers recommend using the optional bourbon for added flavor, as well as making this pie in a 10-inch dish because the filling can overflow in a 9-inch.
From allrecipes.com


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