PECAN PIE
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. with rack set in lowest position.
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
- Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
- Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.
Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g
IRRESISTIBLE PECAN PIE
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
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
EASY PECAN PIE
You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.
Provided by Jackie Smith
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the eggs, corn syrup, sugar, butter and vanilla.
- Arrange pecans in bottom of pie crust and pour mixture over.
- Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 g
PECAN PIE
This pie was always a favorite for birthdays while my children were grouping up. They never liked the typical party cakes. My mother gave me the old-fashioned recipe for lard crust...it turns out every time!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs just until blended but not frothy. Add the sugar, salt and corn syrup. Stir butter and vanilla just until blended. Spread pecans in the bottom of pie shell. Pour in filling. , Place in a 350° oven and immediately reduce heat to 325°. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 441 calories, Fat 18g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 70g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
IMPOSSIBLY EASY PECAN PIE
Taste a classic! Get the sweet brown sugar crunch of homemade pecan pie anytime you like. It's impossibly easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
- Beat remaining ingredients with fork until blended. Pour into pie plate.
- Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
Nutrition Facts : Calories 455, Carbohydrate 54 g, Cholesterol 125 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg
PECAN PIE
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
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
OLD-FASHIONED PECAN PIE
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.
Provided by Andrea Albin
Categories Pie Bake Christmas Thanksgiving Egg Kid-Friendly Frozen Dessert Pecan Christmas Eve Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
BASIC PECAN PIE RECIPE BY TASTY
It wouldn't be Thanksgiving without classic pecan pie on the dessert table! Our recipe uses the classic (and foolproof) Tasty pie crust to envelop the sweet and nutty filling.
Provided by Chris Salicrup
Categories Desserts
Time 2h10m
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 311 calories, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, Sugar 28 grams
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