Raleigh Pecan Pie Recipes

PECAN PIE

Steps:

• First, whip up your pie crust using Sylvia's Perfect Pie Crust.
• Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
• Pour the chopped pecans in the bottom of the unbaked pie shell.
• Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
• Allow to cool for several hours or overnight. Serve in thin slivers.

RALEIGH PECAN PIE

Steps:

• Preheat oven to 400 degrees F.
• Combine butter, sugar, corn syrup and salt. Stir in eggs and pecans.
• Pour the mixture into the pastry shell and bake for 10 minutes. Then reduce the oven temperature to 350 degrees F. and bake for another 35 minutes, until the crust is browned. Test by inserting a knife near the center of the pie, if it comes out clean, the pie is done. Enjoy!

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.