GRANDMA'S PECAN PIE
Pecan pie is a classic holiday dessert and this pecan pie recipe is my favorite. Super easy too! A rich, gooey, pecan filling is poured into a flaky crust, decorated with more pecans and baked until golden brown. Top with whipped cream for the ultimate holiday treat!
Provided by Kim
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- For the crust, combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, flutting or pressing a fork into the edges if desired.
- In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla. Stir in melted butter and chopped pecans.
- Pour the filling into the piecrust. Top with additional pecans for decorative purposes, if desired. Bake until center of pie is puffed and golden brown, about 35 minutes.
- Remove baked pie from the oven and place on a wire rack to cool completely. Slice and serve pie warm, at room temperature, or even chilled. Enjoy plain or with whipped cream or ice cream.
Nutrition Facts : ServingSize 1 piece, Calories 573 kcal, Carbohydrate 71 g, Protein 7 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 97 mg, Sodium 361 mg, Fiber 2 g, Sugar 52 g
PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
PECAN PIE WITH DECORATIVE LEAVES
If you don't have a cake ring, you can use a 9-inch springform pan instead; make sure the dough comes up 1 1/2 inches from the bottom of the pan.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured work surface, roll out one disk of dough to a 13-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into cake ring, gently pressing into the edges and up the sides. Freeze until firm, about 15 minutes. Using a sharp paring knife, trim dough flush with the top edge of ring. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375 degrees.
- Line another baking sheet with parchment paper; set aside. On a lightly floured surface, roll out the remaining dough to an 1/8-inch thickness. Using leaf-shaped cutters, cut out 12 leaves (we made seven larger ones for the outside edge and five smaller ones for the middle); transfer to the prepared sheet. In a small bowl, whisk together 1 egg and the heavy cream; brush over leaf cutouts, and transfer to the refrigerator.
- Line chilled pie shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges begin to turn golden, about 20 minutes. Remove parchment and weights; transfer to a wire rack to cool completely.
- In a medium bowl, whisk together the remaining 5 eggs, the brown sugar, butter, corn syrup, molasses, bourbon, vanilla, and salt. Stir in the chopped pecans. Pour filling into the cooled pie shell; arrange reserved leaves and whole pecans on top of pie.
- Reduce oven temperature to 350 degrees. Bake until a knife tip inserted into the center of the pie comes out clean, 40 to 45 minutes. Transfer the pie (still on the baking sheet) to a wire rack to cool completely before unmolding.
PECAN PIE
Provided by Food Network Kitchen
Categories dessert
Yield 1 pie, serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a 9-inch pie plate with pie crust and form a fluted edge or decorative crust. Chill crust. In a bowl mix together eggs, syrup, sugar, butter and salt.
- Spread coarsely chopped pecans in bottom of pie shell. Pour egg and sugar mixture over pecans. Arrange pecan halves on top in a decorative design. Bake for one hour or until firm. Cool pie and serve with whipped cream.
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