Worlds Best Pecan Pie Recipes
THE BEST PECAN PIE IN THE WORLD.
This is our family's original southern pecan pie recipe. I have gotten may requests for this recipe, almost every time I make it someones asks me for the recipe! I am posting it here because I really appreciate all the great recipes I have found here and wanted to share something I think is really easy to make but comes out like a real gourmet treat.( I have found that a deep pie pan does not work as well as a shallow one in this recipe and you really should use a 9 or even a 10 inch pan if you have one.)
Provided by Old widow
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9 inch shallow pie pan with pie crust. Press the pecan halves into pie crust edge at 1/2 inch intervals. Then, with floured fork , press edge of pie crust to pie plate in between each pecan half. Set aside.
- Preheat oven to 325 degrees. In saucepan combine the sugar, salt and corn syrup, simmer until sugar dissolves. Meanwhile beat the eggs until foamy. Into syrup stir the butter, vanilla and chopped pecans. Add eggs.
- Pour into prepared pie shell.
- Bake at 325 degrees for 1 hour or until center is almost set. Store in refrigerator but serve at room temperature. Top with whipped cream if desired.
Nutrition Facts : Calories 693.3, Fat 45.2, SaturatedFat 11.8, Cholesterol 100.2, Sodium 454, Carbohydrate 72, Fiber 4.1, Sugar 37.5, Protein 7
FAVORITE BOURBON PECAN PIE
This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.
Provided by BlueEyedBaker
Categories Desserts Pies Pecan Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
- Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g
GRANDMA'S PECAN PIE RECIPE
A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it's incredibly easy too. Perfect for both Thanksgiving and Christmas!
Provided by Jill
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
- Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
- Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
- Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
- Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
- Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Nutrition Facts : Calories 471 kcal, Carbohydrate 57 g, Protein 5 g, Fat 27 g, SaturatedFat 7 g, TransFat 0.3 g, Cholesterol 74 mg, Sodium 171 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 17 g, ServingSize 1 serving
BEST PECAN PIE RECIPE
The kitchen at Palestine, Texas's Oxbow Bakery may be small, but mother-and-son team Becky and David Wolfe make about 400 pies around Thanksgiving alone. David estimates that 60% of their business comes from out of town-and even from outside of Texas. "A lady from Houston just grabbed me and hugged me with tears in her eyes," says Becky. "She said she hadn't had pie like this since her mother passed." This pecan pie is one of their-and our Test Kitchens'-favorites. Whether you're setting up a buffet table of multiple pies this Thanksgiving or looking for the best pecan pie to be the showstopper, this recipe is perfect.
Provided by Southern Living Test Kitchen
Categories Pies
Time 4h45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Prepare the Piecrust: Place salt and 1⁄4 cup of the water in a glass measuring cup. Stir to dissolve salt; chill 30 minutes.
- Place flour in a large bowl. Cut in shortening, using a pastry blender, until crumbly. Drizzle cold salted water over flour mixture. Toss lightly with a fork until dough comes together, adding 1 to 2 tablespoons ice water, if needed.
- Form dough into a disk. Wrap with plastic wrap, and chill 30 minutes.
- Preheat oven to 425°F. Roll dough disk into a 14-inch circle on a lightly floured surface. Carefully transfer to a 9 1⁄2-inch deep-dish pie plate, and press into bottom and up sides of pie plate. Trim Piecrust, leaving about 1 inch around edges; reserve dough scraps. Fold edges under and crimp. Bake in preheated oven just until crust is set, about 4 minutes. Let cool 2 to 3 minutes on a wire rack, and fill in any cracks with leftover dough scraps so there are no openings in any of the crust. Cool 30 minutes. Brush lightly with beaten egg. Reduce oven temperature to 350°F.
- Prepare the Filling: Melt butter in a medium saucepan over medium. Add sugar, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes. Add corn syrup, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes.
- Remove from heat, and cool 5 minutes. Slowly whisk about 1 cup hot mixture into beaten eggs; slowly whisk beaten egg mixture back into hot sugar mixture, and whisk until thoroughly incorporated. Whisk in vanilla and salt. Stir in pecans.
- Pour Filling into cooled crust. Bake at 350°F until pie is cooked through and set in the middle, 40 to 45 minutes. Cover edges with aluminum foil after 30 to 35 minutes to prevent overbrowning. (The center will rise a little at the end but will settle when cooled.) Let cool completely (about 2 hours) before slicing.
GEMMA'S BEST EVER PECAN PIE RECIPE
You, too, can easily make my Best Ever Pecan Pie recipe with a buttery crust, toasted pecans and a caramel custard center. It's your new go-to pie recipe!
Provided by Gemma Stafford
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350oF (180oC) then line a 9 inch pie tin with either a store bought crust or my best ever pie crust recipe, set aside.
- Combine the egg yolks, syrup, brown sugar, butter and cream in a bowl. Add in the pecans and whisk until smooth.
- Pour the pecan mix into your prepared pie shell.
- Select your nicest pecans and lay as you wish on top of the mixture. You can chop and scatter too if you wish.
- Bake the pie for 30 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges.
- Serve warm with vanilla ice cream.
- Cover and store at room temperature for up to 4 days.
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
BEST EVER PECAN PIE RECIPE
This recipe came from a friend of mine, a Pastor's wife from Georgia. Have not found a pecan pie recipe I like better! Great pie for the holidays!
Provided by Sue Smith
Categories Pies
Time 50m
Number Of Ingredients 7
Steps:
- 1. Melt butter and add 1 cup brown sugar, stirring well.
- 2. Add white Karo syrup and a pinch of salt, blending well.
- 3. Add four lightly beaten eggs and mix together well.
- 4. Pour into unbaked pie crust, add pecans on top of pie filling, and bake at 400 for 10 minutes and 350 for 35 minutes.
WORLD'S BEST PECAN PIE RECIPE
Learn how to make the world's best Pecan Pie recipe and discover why this is the most highly rated recipe by the chefs of the best restaurants in the world.
Provided by Jojo Recipes
Categories Desserts
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack. 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. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively
- Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Alternatively, make the dough in a food processor.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Spread pecans evenly inside pie crust.
Nutrition Facts : ServingSize 200, Calories 302 cal, Fat 27 g
More about "worlds best pecan pie recipes"
THE BEST PECAN PIE RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (34)Total Time 1 hr
- Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Use parchment paper or aluminum foil to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans. Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the foil/parchment and weights, and set them aside. Decrease the oven heat to 350°F.
- In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop the pecans, then stir them into the butter and sugar mixture until combined.
- Pour the entire filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
THE BEST SOUTHERN PECAN PIE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 14Calories 652 per servingCategory Dessert
- Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or roll the refrigerated pie crust into your pie pan and set aside.
- In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
THE BEST PECAN PIE RECIPE | HOW TO MAKE PECAN PIE WITH ...
From blessthismessplease.com
5/5 (1)Total Time 453560 hrs 40 minsCategory DessertCalories 522 per serving
- Prepare your pie crust, and pop it in the fridge until you are ready. Use a deep 9-inch pie plate so that it doesn’t bubble over while cooking.
- In a small bowl, combine the sugar, corn syrup, vanilla, salt, and ground cinnamon, and whisk to combine well. Add the eggs, and whisk until well combined.
- In a small saucepan, over medium heat, melt the butter, and then cook, stirring very often, until the butter starts to darken and smells fragrant, about 4 to 5 minutes (the butter will burn if you aren’t careful, so keep an eye on it).
- Slowly pour the brown butter into the sugar mixture while whisking until well combined. Add the nuts (you can chop them up or not; I like mine chopped up a bit).
BEST EVER PECAN PIE BARS | THE RECIPE CRITIC
From therecipecritic.com
5/5 (6)Calories 351 per servingTotal Time 50 mins
- Preheating your oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper leaving a 2 inch overhang.
- Make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer. Add in the flour and salt and mix until crumbly. Press the crust into your 9x13 inch pan. Bake for 20 minutes or until golden brown.
- While the crust is baking, prepare the filling by combining the butter, brown sugar, honey and heavy cream and vanilla in a medium sized saucepan. Stir over medium heat for about a minute and stir in the chopped pecans.
- Remove the hot crust from the oven and pour the pecan filling on top spreading it over the surface.
MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (67)Category Pie
- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
THE BEST PECAN PIE RECIPE {IT REALLY IS FOOLPROOF ...
From fivehearthome.com
5/5 (3)Total Time 2 hrs 55 minsCategory DessertCalories 568 per serving
- Roll out the pie dough to a 12-inch circle and carefully transfer it to a pie plate. Trim the dough to extend about 1/2-inch past the edges of the pie plate; fold under the overhang and flute the edges of the crust to your liking. Refrigerate the dough-lined pie plate for 40 minutes and then transfer to the freezer for 20 minutes.
- Place the oven rack in the lower-middle position of the oven and preheat the oven to 375°F. Remove the pie plate from the freezer and press a double layer of heavy-duty aluminum foil into the pie shell, folding over the edges so that the entire crust is covered. Fill the foil with pie weights and bake for 25 minutes. Take the pie plate out of the oven and carefully remove the foil and pie weights by holding the corners of the foil and lifting up. Return the pie crust to the oven and bake for 5 more minutes until light golden brown.
- While the pie crust is in the oven, set a medium to large heatproof bowl over a pot filled with several inches of water. Place the butter in the bowl and bring the water in the pot to a simmer. Once the butter is melted, remove the bowl from the pot (use oven mitts and be careful not to lean over the steam!) and stir in the brown sugar and the salt until well combined. Beat in the eggs, corn syrup, and vanilla until fully incorporated. Place the bowl back over the pot of simmering water and stir continuously until the mixture is hot, shiny to the touch, and reaches 130°F on an instant-read thermometer (just be sure the thermometer is measuring the temperature of the filling, not touching the bottom or side of the bowl). Remove the bowl from the heat and stir in the chopped pecans.
- As soon as the pie plate comes out of the oven, adjust the oven rack to the middle position and reduce the oven temperature to 275°F. Give the pecan mixture one last stir and pour it into the hot pie shell.
BA'S BEST PECAN PIE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (22)Estimated Reading Time 7 minsServings 1
- Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
- Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
- Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
- Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
BEST PECAN PIE RECIPE - ADD A PINCH
From addapinch.com
4.9/5 (13)Total Time 55 minsCategory DessertCalories 369 per serving
- Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in corn syrup, melted butter, vanilla, and salt. Stir in pecan halves and pour into unbaked pie crust.
- Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over brown.
- You’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle. It will continue to firm up once removed from the oven and cools. Also, if you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.
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From belleofthekitchen.com
5/5 (22)Category DessertCuisine AmericanCalories 516 per serving
- Prepare a double boiler (If you don't own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.
- In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.
- Pour the chopped pecans into the pie shell. Spread them evenly in the shell. Pour the filling over the top and spread evenly across the pecans. Lightly cover the edges of the pie crust with foil and bake in the center of the preheated oven for 45-50 minutes. The pie will be very slightly jiggly, and the top should spring back lightly when tapped in the center. Allow to cool completely on a wire rack before cutting. Serve with whipped cream on top.
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