Peggys Pecan Pie Recipes

CHEF JOHN'S PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
• Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
• Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
• Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
• Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
• Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
• Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

IRRESISTIBLE PECAN PIE

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.

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.

THE BEST PECAN PIE

Steps:

• For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size 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, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size 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.
• Roll the dough on a lightly-floured surface 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.
• Arrange the racks in the center and lower third of the 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 the sides of the parchment 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: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. 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 vanilla. Set it 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 baking sheet and pour the filling into the hot crust.
• Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

DEAR ABBY'S FAMOUS PECAN PIE

Steps:

• Heat oven to 350 degrees.
• In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.
• Pour filling into unbaked pie crust.
• Sprinkle with pecan halves.
• Bake for 45- 50 minutes or until center is set.
• (Toothpick inserted in center will come out clean, when pie is done.).
• (If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.).
• Cool.
• You can top it with a bit of whip cream if desired.

BASIC PECAN PIE RECIPE BY TASTY

Steps:

• Make the crust: Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to coax the large chunks of butter to the surface.
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
• Preheat the oven to 350°F (180°C).
• Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Start to roll out the dough, turning every few rolls.. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish. Trim any excess dough around the sides, then crimp the edges in a decorative pattern.
• Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 9. Bake for 15 minutes, until lightly golden brown.
• Make the filling: In a large bowl, whisk together 1½ cups (185 G) pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
• Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining ½ cup (62 G) pecans in concentric circles on top.
• Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
• Slice and serve the pie chilled or at room temperature.
• Enjoy!

PLANTERS PERFECT PECAN PIE

Steps:

• Preheat oven to 400°F.
• Beat eggs lightly in medium bowl. Add corn syrup, sugar, butter, vanilla and salt; mix well. Stir in pecans; set aside.
• Prepare pie crust as directed on package for unfilled one crust pie using 9-inch pie plate. Add filling.
• Bake 15 minutes. Reduce oven temperature to 350°F Continue baking 30-35 minutes or until top is lightly browned and evenly puffed. Cool completely.

PECAN PIE THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes., For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops., Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer., Cool on pans 5 minutes. Remove to wire racks to cool completely.

PECAN PIE (THE 4 EGG VERSION)

Steps:

• Preheat oven to 350 degrees.
• Unfold pie crust and press into 9 inch pie plate.
• Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into pie crust. Sprinkle with pecans.
• Bake at 350 on lower rack for 35 minutes or until pie is set.

PEGGY'S FOOLPROOF PIE CRUST

Steps:

• Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
• Combine the egg, ice water,and vingar.
• Lightly fork into the flour/shortening mixture.
• Pat into two balls.
• Wrap in plastic wrap, and refrigerate for awhile.
• Roll out on a well floured surface.
• Makes 1 double pie crust or 2 single pie crust.
• Bake as directed for pie.

CATHY'S PECAN PIE

Steps:

• Mix syrup, sugar substitute and butter in saucepan; bring to rolling boil 3-4 minutes. Beat whole eggs until thick.
• Fold in wheat germ and powdered milk. Pour hot syrup into egg mixture.
• Spread pecans in unbaked pie shell. Pour syrup mixture over pecans. Bake 25-30 minutes at 400 degrees F (205 degrees C).

DERBY PIE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with pie crust.
• Beat butter and eggs together in a bowl. Add sugar and flour, mixing well. Gently fold in pecans, chocolate chips, and bourbon. Pour filling into the pie shell.
• Bake in the preheated oven until set, 30 to 35 minutes.

EASY PECAN PIE RECIPE

Steps:

• Set pie crust out to thaw the night before, in the refrigerator, or set out at room temperature, until thawed.
• Place pie crust on a baking sheet and set aside.
• Preheat oven to 375 degrees F.
• In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, salt and eggs.
• Coarsely chop 1 1/2 cups of pecan halves and fold into the pie filling.
• Pour filling into pie crust.
• Top with remaining pecan halves.
• Place pie in the center of a baking sheet and bake for 35-40 minutes or until the center is set.
• Let cool and store in the refrigerator before serving.
• Top with whipped cream, if desired.

PEGGY'S PECAN PIE

Steps:

• Preheat oven to 350°F.
• 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°F oven for one hour or until firm.
• Cool pie for one hour before serving.
• Serve with whipped cream or vanilla ice cream.