WANDA'S WORLD FAMOUS PECAN PIE
This recipe is often requested by friends and family members. My mom gave them as gifts to all the neighbors. After they moved away, the new owners of my childhood home called to find out the recipe. It seems the neighbors told her that she must carry on the tradition of the pies!
Provided by Queen of Everything
Categories Pie
Time 1h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°.
- Beat eggs.
- Add sugar, corn syrup, butter & vanilla and beat on medium speed with mixer.
- Fold in pecans until all are coated with goo.
- Pour into pie shells.
- Bake for 50 minutes or until toothpick inserted near center comes out clean.
- Wanda does not recommend deep dish pie shells for this recipe.
Nutrition Facts : Calories 411.4, Fat 27.5, SaturatedFat 7, Cholesterol 50.1, Sodium 181.4, Carbohydrate 40.2, Fiber 2.6, Sugar 18.5, Protein 4.3
THE BEST PECAN PIE
This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 1 pie or about 8 servings
Number Of Ingredients 13
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.
THE WORLDS' BEST PECAN PIE RECIPE
There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best pecan pie recipe because it comes out perfectly every time!
Provided by Tara Ziegmont
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Press the pie crust into the pie plate and proof. Bake 8 to 10 minutes, until the crust is just barely golden.
- Meanwhile, in a 2 quart bowl, whisk together the eggs, corn syrup, brown sugar, vanilla bean paste, and melted butter. Stir in the chopped pecans.
- When crust comes out of the oven, pour syrup and pecan mixture into it.
- Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don't, it will be very runny when you try to cut it).
Nutrition Facts : Calories 420 kcal, Carbohydrate 39 g, Protein 6 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 173 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
DEAR ABBY'S FAMOUS PECAN PIE
This recipe by Abigail Van Buren (aka Pauline Phillips) is published from time to time in her "Dear Abby" column. Jeanne Phillips, the original Abby's daughter, and the current "Dear Abby" adds this tip: The original recipe stated that the pie should be baked 45-50 minutes in a preheated 350 degree gas oven. If an electric oven is used, it may be necessary to add 15-20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 1 pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 3253.7, Fat 147.5, SaturatedFat 49.6, Cholesterol 720.5, Sodium 1800.5, Carbohydrate 493, Fiber 9.5, Sugar 309.8, Protein 28.8
BRANDY PECAN PIE
This is the one pie that I always required my mom to make for the holidays. I would always want to cut into it right when it came out of the oven, but I would have to wait until after dinner! It is worth the wait!
Provided by MKBERTHOT
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
- Bake in preheated oven for 40 to 50 minutes, or until done.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 65.7 g, Cholesterol 52.1 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 312.4 mg, Sugar 31.9 g
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