Thunder Thigh Pecan Pie Recipes

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PECAN PIE RECIPE



Pecan Pie Recipe image

This traditional Pecan Pie is sweet and delicious, totally made from scratch, including the pie crust! A classic and old-fashioned dessert that's a must on every Thanksgiving table!

Provided by Joanna Cismaru

Categories     Dessert     Pie

Time 1h15m

Number Of Ingredients 10

½ recipe pie crust
1 cup brown sugar (packed)
1 ½ teaspoon salt
1 tablespoon all-purpose flour
6 tablespoon butter (unsalted, softened)
4 eggs
2 teaspoon vanilla extract
¾ cup corn syrup (light or dark)
½ cup pecans (chopped)
1 ½ cups pecans (halves)

Steps:

  • Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
  • Preheat oven to 425 F degrees
  • If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
  • Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
  • Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
  • Reduce temperature to 350 F degrees.
  • Make the pie filling. To a large bowl add the brown sugar, salt and flour and combine. Add the butter, eggs, vanilla, corn syrup and whisk or mix with a mixer until everything is well incorporated. Stir in the 1/2 cup of chopped pecans.
  • Pour the pie filling over the pie crust then arrange the rest of the pecans over the top of the pie filling.
  • Place in the oven and bake for about 50 to 55 minutes, until it puffs up and when you jiggle it there's no wiggle to it.
  • Let the pie cool completely in order for the filling to set, before slicing into it.

Nutrition Facts : ServingSize 1 slice, Calories 594 kcal, Carbohydrate 68 g, Protein 6 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 104 mg, Sodium 598 mg, Fiber 3 g, Sugar 52 g

THUNDER THIGH PECAN PIE



Thunder Thigh Pecan Pie image

Our community recently had an old fashioned Pie Contest and this is the winning pie by Cindy Tymkiw. It looks easy and the raves about it could be heard miles away. Cindy says "Hope you enjoy! Even if you count your calories this is very hard to resist."

Provided by Bergy

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 prepared pie crust (, in a 9 "inch" pie plate)
1/3 cup firmly packed brown sugar
1 1/2 teaspoons flour
1 1/4 cups light corn syrup
1 1/4 teaspoons vanilla
3 eggs
1 1/2 cups pecan halves
2 tablespoons melted butter

Steps:

  • Beat together sugar, flour, cornsyrup, vanilla and eggs.
  • Stir in the pecans& Butter Pour into the pie crust.
  • Bake at 350F for 40-50 minutes or until the center is puffed and golden, cool& serve.

Nutrition Facts : Calories 645.3, Fat 34.2, SaturatedFat 7.2, Cholesterol 115.9, Sodium 267, Carbohydrate 84.3, Fiber 3.5, Sugar 32.1, Protein 7.4

PECAN PIE



Pecan Pie image

"Topping this pie with pecan halves makes it so pretty," says Trisha.

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

1 piece refrigerated pie dough
1 tablespoon all-purpose flour, plus more for dusting
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups pecan halves, 1 cup chopped and 1 cup left whole
1 stick unsalted butter, melted
2 tablespoons whole milk
1 1/2 teaspoons pure vanilla extract
Vanilla ice cream or whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9 1/2-inch deep-dish pie plate; fold the overhanging dough under itself and crimp the edges.
  • In a large mixing bowl, whisk the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
  • Bake the pie for about 55 minutes. Check for doneness by shaking the pan slightly: The pie should be firm with a slight jiggle in the center. Let cool on a rack, about 2 hours. Serve topped with ice cream or whipped cream.

PECAN PIE



Pecan Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
One 9-inch deep dish pie shell, unbaked, or homemade pastry
1 cup pecan halves
Vanilla ice cream or whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
  • Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.

PECAN PIE



Pecan Pie image

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     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar such as Sugar In The Raw
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving (optional)

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

BUTTERMILK PIE WITH PECANS



Buttermilk Pie with Pecans image

Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.-Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup butter, softened
1-3/4 cups sugar
3 large eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1 cup chopped pecans
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°. , In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla., Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary., Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.

Nutrition Facts : Calories 591 calories, Fat 35g fat (16g saturated fat), Cholesterol 132mg cholesterol, Sodium 405mg sodium, Carbohydrate 65g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.

CHEF JOHN'S PECAN PIE



Chef John's Pecan Pie image

This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

Provided by Chef John

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

1 prepared pastry dough for 9-inch pie
2 cups pecan halves
1 cup light brown sugar
½ cup butter
½ cup white sugar
½ cup light corn syrup
3 tablespoons all-purpose flour
2 tablespoons milk
1 tablespoon bourbon
1 teaspoon vanilla extract
½ teaspoon salt
3 large eggs, whisked

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.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 57.5 g, Cholesterol 80.4 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 313.8 mg, Sugar 36.9 g

THUNDER PIE



Thunder Pie image

This pie was entered in a pie contest being held by The Houston Chronicle--submitted by Donna Wick--It's like a Banana Split in pie form--

Provided by Peggy Lynn

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice, plus
1 teaspoon lemon juice, divided
1 teaspoon vanilla
3 bananas
1 (8 ounce) can pineapple chunks, drained
3/4 cup chopped pecans
3/4 cup maraschino cherry, well-drained
hot fudge

Steps:

  • Preheat oven to 350°F.
  • Place pie crust dough on a pizza baking sheet.
  • Press down firmly and stretch so that the crust laps a touch over the edge will shrink slightly.
  • Bake until slightly golden.
  • Remove from oven and let cool.
  • Meanwhile, by hand, mix milk, 1/4 cup lemon juice and vanilla together in bowl.
  • Chill.
  • Slice bananas and toss in remaining one teaspoon lemon juice so they don't turn brown on the pie.
  • Pour off excess lemon juice and set bananas aside.
  • Spread chilled milk mixture on cooled crust, leaving empty a 1/2 inch space from the edge (to look like a pizza).
  • Decorate the pie with banana slices, pineapple chunks, pecans and cherries.
  • Warm Hot Fudge Sauce and drizzle on top.
  • If you like, you can take a can of whipped cream and create slices.

BASIC PECAN PIE RECIPE BY TASTY



Basic Pecan Pie Recipe by Tasty image

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

2 cups all purpose flour, plus more for dusting
1 kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
2 large egg yolks
4 tablespoons ice water
2 cups pecan, halves, divided
¾ cup light corn syrup
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
dried bean

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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From thespruceeats.com


PECAN PIE - AHEAD OF THYME
2021-10-24 Whisk in eggs, corn syrup, vanilla, cinnamon, and salt until combined. Assemble the pie. Mix in the pecans and carefully pour the pie filling into the chilled pie crust. Bake. Bake the pecan pie in a 350F preheated oven for 20 minutes, then cover it loosely with aluminum foil to prevent the crust from browning too much.
From aheadofthyme.com


CLASSIC PECAN PIE - THAT SKINNY CHICK CAN BAKE
2021-09-16 Remove the pie crust and decrease oven temperature to 275 degrees. Melt butter in a double boiler, keeping the water at a simmer. Remove the top of the double boiler from the heat. Mix in the sugar and salt with wooden spoon until well combined and butter is absorbed. Beat in the eggs, then corn syrup and vanilla.
From thatskinnychickcanbake.com


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