GRANDMA'S PECAN PIE RECIPE
A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it's incredibly easy too. Perfect for both Thanksgiving and Christmas!
Provided by Jill
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
- Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
- Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
- Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
- Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
- Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Nutrition Facts : Calories 471 kcal, Carbohydrate 57 g, Protein 5 g, Fat 27 g, SaturatedFat 7 g, TransFat 0.3 g, Cholesterol 74 mg, Sodium 171 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 17 g, ServingSize 1 serving
GRANDMA WEEKS PECAN PIE
When my DH was young his best friend was Keith. Keith's 'Grandma Weeks' was always whipping up wonderful dishes for the neighborhood children to enjoy. Keith asked for and preserved this recipe from 'Grandma Weeks' before she passed. I made it two years ago and it really is very easy...and very rich. I could only have a small piece which was fine with DH because he ate the rest!
Provided by Caryn Dalton
Categories Pie
Time 1h10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter. In a medium bowl, add butter, Karo syrup and sugar and mix well.
- Add beaten eggs, vanilla,nuts & salt.
- Pour into a pie shell and bake at 350 degrees for 35-45 minutes. You can do a toothpick test which should be only slightly wet.
- Caryn's note: This is the recipe as Keith sent it to us. I basted the edges of the pie crust with a tiny bit of egg white that I reserved and covered it with my pie ring (you could use foil) until the last 15 minutes of cooking. And, I had to cook the pie for about an hour before a toothpick test revealed the moist toothpick. As the pie cools, it will set more so don't be alarmed if the center jiggles a little. As I recall, it didn't cut extremely clean, but it sure was good!
Nutrition Facts : Calories 460.9, Fat 25.4, SaturatedFat 6.8, Cholesterol 79.7, Sodium 203.3, Carbohydrate 58.2, Fiber 2.2, Sugar 31.1, Protein 4.6
GRANDMA'S PECAN PIE
Make and share this Grandma's Pecan Pie recipe from Food.com.
Provided by Terry K
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.
GRANDMOTHER'S PECAN PIE
My Grandmother use to make this pie every Thanksgiving and Christmas. She would shell her own pecans, and later in her life she wouldn't get all the shells out sooo....when eating you chewed carefully because you didn't want to break a tooth. Bless her heart; she loved to make them for us.
Provided by Douglas Poe
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter.
- Mix eggs with corn syrup, vanilla, sugar, and melted butter.
- Add pecans to mixture.
- Pour into two 8 inch pie shells.
- Bake for 50 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 949, Fat 56, SaturatedFat 16.9, Cholesterol 164.7, Sodium 512.5, Carbohydrate 110.6, Fiber 4.6, Sugar 40.9, Protein 10.1
GRANDMA'S COMPLETELY DIFFERENT PECAN PIE
This wonderful recipe has been passed down from my Grandma, to my Mother and now to me. This is not like your typical pecan pie, more of a softened macaroon.
Provided by JennT
Categories Pie
Time 2h30m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites until very fluffy.
- Add baking powder.
- Very slowly add sugar while mixer beats (will become thick and heavy).
- With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
- Fold in nuts and vanilla.
- Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
- Cool, then chill in refrigerator.
- Night before or early morning, seal to edge with whipped cream.
- Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.
Nutrition Facts : Calories 456.5, Fat 29.1, SaturatedFat 10.4, Cholesterol 54.3, Sodium 150.4, Carbohydrate 47.1, Fiber 2.1, Sugar 38.3, Protein 5.2
SOUTHERN GRANDMA'S PECAN PIE
My dad's favorite thing to eat in the world. My grandmother has been making this pie for so many years and it has been a favorite of many, many people. This recipe was published by her church's cookbook- The Cherokee Hills Baptist Church, Cookbook IV, Our Favorite Recipes- Women's Ministry, 2007.
Provided by hollyfrolly
Categories Pie
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- Beat eggs.
- Add sugar and flour until sugar is dissolved.
- Add syrup, melted butter, pecans and vanilla. Mix well.
- Pour into pie shell.
- Beginning at outer edge of filling, place a row of pecan halves around top. Continue with other rounds until top is covered.
- Carefully place pie in oven.
- Bake at 400 for 15 minutes. Reduce heat to 350.
- Make a tent of aluminum foil; place over pie. Be careful not to touch filling!
- Bake around one more hour, or until filling is set.
- Remove from oven.
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