Lite Classic Pecan Pie Recipes

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CLASSIC PECAN PIE



Classic Pecan Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
Pinch of salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1 tablespoon ice water, if needed
2 cups pecans
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
3/4 cup light corn syrup
1 tablespoon bourbon
1/2 teaspoon salt
2 teaspoons vanilla bean paste
2 large eggs

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse about 10 times until it looks like cornmeal with pea-size bits of butter. Add the egg and pulse 1 or 2 more times. If the dough is very dry, add the water. Pulse 8 to 10 times until the dough starts to clump together and there is no visible flour. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Freeze until firm, about 30 minutes.
  • Meanwhile, position racks in the middle and lower thirds of the oven; preheat to 375˚. Spread the pecans on a baking sheet and bake on the middle rack until toasted, 10 to 12 minutes. Let the nuts cool slightly, then roughly chop.
  • Line the chilled pie crust with parchment paper or foil and fill with dried beans or pie weights. Place the pie crust on a baking sheet and bake on the middle rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove the parchment and beans and continue baking until the crust is light golden brown all over, 10 to 15 more minutes.
  • Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup, bourbon and salt in a medium saucepan. Bring to a boil over medium heat, stirring; boil 1 minute. Remove from the heat and stir in the chopped pecans and vanilla bean paste. Let cool slightly, about 5 minutes. Whisk the eggs into the filling until smooth, then pour the filling into the hot crust. (If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.)
  • Reduce the oven temperature to 350˚. Bake the pie (on the baking sheet) on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

CLASSIC PECAN PIE



Classic Pecan Pie image

A rich, sticky- sweet pecan filling in Pillsbury™ pie crust makes a classic Thanksgiving dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 8

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4 eggs
1 tablespoon whipping cream
1 cup packed dark brown sugar
3/4 cup light corn syrup
6 tablespoons unsalted butter, melted
2 tablespoons Grand Marnier liqueur
1 teaspoon orange extract
1/4 teaspoon salt
1 1/2 cups chopped pecans, lightly toasted
2/3 cup pecan halves

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.
  • In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.
  • Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.

Nutrition Facts : Calories 620, Carbohydrate 69 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 270 mg

CLASSIC PECAN PIE



Classic Pecan Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
2 1/2 cups pecan halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted and cooled
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
  • Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
  • Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

CLASSIC PECAN PIE



Classic Pecan Pie image

Make and share this Classic Pecan Pie recipe from Food.com.

Provided by Gingerbee

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

3 eggs (slightly beaten)
1 cup corn syrup (light or dark)
1 cup sugar
2 tablespoons butter (melted)
1 teaspoon vanilla
1 1/2 cups pecans
1 9" unbaked pie shell

Steps:

  • In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.
  • Stir in pecans.
  • Pour into pastry shell.
  • Bake in 350 degree oven for 50- 55 minutes or until cake tester comes out clean.
  • Cool.

Nutrition Facts : Calories 467.3, Fat 23.8, SaturatedFat 4.8, Cholesterol 87, Sodium 115.3, Carbohydrate 63.4, Fiber 2.2, Sugar 36.2, Protein 5.1

LITE CLASSIC PECAN PIE



Lite Classic Pecan Pie image

I loved this pecan pie recipe.. it is very smooth and light. The recipe was given to be by my cousin who actually got it from the back of the Karo corn syrup bottle. Chill time of 2 hours is recommended. Great for Thanksgiving!

Provided by Yesi09

Categories     Pie

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1 cup karo lite syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon spice islands pure vanilla extract
1 1/2 cups pecans
1 unbaked 9-inch deep dish pie crust

Steps:

  • Preheat oven to 350°F.
  • Mix syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
  • Pour into pie crust.
  • Bake on center rack of oven for 60 to 70 minutes.
  • Cool for 2 hours before serving.
  • TIPS: Pie is done when center reaches 200°F Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
  • High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

Nutrition Facts : Calories 465.3, Fat 24.6, SaturatedFat 5.3, Cholesterol 87, Sodium 180.8, Carbohydrate 60, Fiber 2.4, Sugar 39.7, Protein 5

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

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

LIGHT PECAN PIE



Light Pecan Pie image

I have adapted this recipe to my own personal tastes. My sis and I love pecan pies so we knew we needed to make a "healthier" version so at least we would feel a tad better eating it. I love how it is not too sweet like most P.Ps and has a thicker layer of filling. The molasses gives it a wonderful flavor is a lovely, lighter Pecan Pie! For an even healthier addition, you have to try it with my light tart crust recipe!

Provided by PlumpCakes

Categories     Tarts

Time 1h3m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 eggs, slightly beaten
1 cup light corn syrup
2 tablespoons Splenda brown sugar blend
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 -1 1/4 cup pecans, chopped in small pieces (*I like using 1 cup in order to have more filling)

Steps:

  • FILLING.
  • Preheat oven to 375°F (If you want your filling to have toasted pecans, make sure to toast them first at 350°F for around 9 minutes).
  • Mix the all the ingredients together (make sure to press out any clumps) and stir in cooled pecans. Pour into selected pie shell. The pecans will rise to the surface of the pie.
  • ***I brush the sides of the crust w/ some of the filling mixture and leave little puddles along the bottom to get it crisp and tasty edges**.
  • **Note** I bake my own tart shell in a springform pan, remove it and then place it on a baking sheet w/ edges, lined w/ parchment paper. I then fill it with the pie filling.
  • Bake at 375°F for 30 minutes or until the filling has set depending on your oven. About 18 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
  • Remove from oven and let cool completely.

Nutrition Facts : Calories 286.5, Fat 14, SaturatedFat 3.1, Cholesterol 54.1, Sodium 143.6, Carbohydrate 41.3, Fiber 1.4, Sugar 14.9, Protein 3

CLASSIC PECAN PIE



Classic Pecan Pie image

Quick and simple recipe. I couldn't tell you where I found it but it's been a winner in my home for years. I use half light corn syrup and half dark corn syrup. I also use a Graham Cracker crust instead of a classic crust. Hope you like it. Vanilla Ice Cream goes really well with it when it's warm also.

Provided by Tayders momma

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 8

1 cup corn syrup (I use 1/2 cup light and 1/2 cup dark)
3 eggs (slightly beaten)
1 cup sugar
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla
1 1/4 cups pecans
1 deep dish pie shells or 1 graham cracker crust
1/2 gallon of your favorite vanilla ice cream (optional)

Steps:

  • Mix corn syrup, eggs, sugar, butter, and vanilla together.
  • Stir in pecans.
  • Pour mixture into pie crust.
  • Bake at 350 degrees Fahrenheit for 50 to 55 minutes.

Nutrition Facts : Calories 3670.4, Fat 177.3, SaturatedFat 41, Cholesterol 695.6, Sodium 1195.4, Carbohydrate 518.6, Fiber 14.3, Sugar 294, Protein 37.1

PECAN PIE



Pecan Pie image

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

4 large eggs
1 cup sugar
1/8 teaspoon salt
1-1/2 cups dark corn syrup
2 tablespoons plus 1 teaspoon butter, melted and cooled
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell (9 inches)
Sweetened whipped cream, optional

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.

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