Southern Traditonal Pecan Pie Recipes

SOUTHERN PECAN PIE

Southern Pecan Pie image

Provided by Guy Fieri

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving (optional)

Steps:

Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

SOUTHERN PECAN PIE I

Southern Pecan Pie I image

This recipe has been passed down in my family. Use light or dark corn syrup.

Provided by Nikki

Categories Desserts Pies Pecan Pie Recipes

Yield 8

Number Of Ingredients 8

Ingredients

3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves
1 recipe pastry for a 9 inch single crust pie

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 69.8 g, Cholesterol 77.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 261.7 mg, Sugar 37 g

PECAN PIE RECIPE

Pecan Pie Recipe image

It's a proven tradition that Thanksgiving dinner just isn't complete without a pecan pie; and at a Southern holiday meal, there's really nothing better than showcasing the classics. This pecan pie recipe is a true classic: simple, reliable, and darn good. We can appreciate pecan pies infused with bourbon, filled with chocolate, or drizzled with caramel, and we find pecan pie bars and bites incredibly tasty forms of the dessert too; but if you're a committed traditionalist (which we can definitely relate), a classic pecan pie recipe like this is the way to go. This recipe uses refrigerated pie crust for a process made easier and quicker without sacrificing a lick of that ooey, gooey flavor we love, and it only takes about 10 minutes to get this indulgent holiday pie ready to pop right in the oven, which makes it that much more appealing. You can decide how finely you want your pecans chopped to change up the presentation and amount of crunch in every bite. We usually go with very roughly chopped nuts for a great texture that complements the gooey filling perfectly, but finely chopped pecans make for a cohesive texture you might enjoy too! No matter how you slice it (or, in this case, chop it), nothing satisfies a Southerner's sweet tooth around the holidays quite like pecan pie. You can serve this pie with a dollop of homemade sweetened whipped cream for a finishing touch that works superbly with the nuttiness of the pie.

Provided by Southern Living Editors

Categories Pies

Yield 1 (9-inch) pie

Number Of Ingredients 9

Ingredients

1/2 (15-ounce) package refrigerated piecrusts
4 large eggs
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, coarsely chopped

Steps:

Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans.
Bake at 350° on lower rack 30 minutes or until pie is set.

EASY PECAN PIE

Easy Pecan Pie image

Provided by Stacey Little | Southern Bite

Categories Dessert

Time 1h5m

Number Of Ingredients 8

Ingredients

3 eggs
1 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
2 cups pecans ((I used small halves, but chopped pecans work just as well.))
1 (9-inch) unbaked deep dish frozen pie shell (thawed)

Steps:

Preheat oven to 350° F.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Mix until well combined.
Stir in the pecans. Pour the mixture into pie shell being cautious not to over fill it.
Bake for 50 to 60 minutes, or until set. Allow to cool completely.

CLASSIC PECAN PIE

Classic Pecan Pie image

This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown. See other recipes by Karo Corn Syrup.

Provided by Karo Corn Syrup

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S® Argo

Time 3h15m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup Karo Light or Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 ½ cups (6 ounces) pecans
1 (9 inch) unbaked deep dish pie crust

Steps:

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour into pie crust.
Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
Cool for 2 hours before serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 69 g, Cholesterol 77.4 mg, Fat 26 g, Fiber 2.2 g, Protein 35.1 g, SaturatedFat 4.6 g, Sodium 222.8 mg, Sugar 37.8 g

TRADITIONAL PECAN PIE

Traditional Pecan Pie image

There's no sense in going out and buying a pre-made frozen pie when you can make one that tastes better, not to mention cheaper. This also came from my mom's Southern Basics cookbook.

Provided by gimme_a_spachler

Categories Pie

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 ready-made pie crust (the shortbread kind is perfect for this recipe)
3 eggs
1/2 cup sugar
1 cup Karo syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecans, chopped

Steps:

Preheat oven at 425.
Keep pie crust refrigerated while you make the filling.
Beat together the eggs with the sugar.
Add syrup, salt, and vanilla. Mix well.
Place nuts in the bottom of the pie crust and pour the filling over the nuts.
Bake on the BOTTOM rack for 10 minutes.
Reduce the heat down to just 350 and bake another 40 minutes, until the filling is set. If you need to, cover the pie with foil to keep the crust from burning.
Cool before serving.

Nutrition Facts : Calories 482.1, Fat 22.5, SaturatedFat 2.9, Cholesterol 105.8, Sodium 269.3, Carbohydrate 69.2, Fiber 2, Sugar 31.3, Protein 5.7

SOUTHERN PECAN PIE

Southern Pecan Pie image

Provided by Florence Fabricant

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Pastry for a 9-inch pie shell
3 large eggs
1 cup light corn syrup
1 teaspoon vanilla extract
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
2 1/2 tablespoons unsalted butter, melted and cooled
Pinch of salt
2 cups pecan halves
1 cup heavy cream, chilled (optional)

Steps:

Line a pie pan with the pastry and crimp the edges. Refrigerate the pastry shell while preparing the filling. Preheat oven to 350 degrees.
In a large bowl beat the eggs until blended but not frothy. Stir in the corn syrup and the vanilla.
Mix the brown and granulated sugars together in a small bowl, making sure there are no lumps. Stir the sugars, the melted butter and the salt into the egg mixture.
Spread the pecans over the bottom of the pastry shell. Pour the filling mixture over the pecans.
Bake the pie 55 to 60 minutes, until the filling is slightly puffed and a knife inserted in the filling off-center, about 2 1/2 inches from the edge, comes out clean.
Allow the pie to cool to room temperature. If desired, whip the cream and serve it on the side.

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