Southern Peanut Butter Pecan Pie Recipes

REAL SOUTHERN PEANUT BUTTER PIE

Steps:

• Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
• Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
• Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.

PEANUT BUTTER CHIP PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine flour and sugar. Blend in melted butter, eggs and vanilla. Stir in peanut butter chips and chopped pecans. Pour filling into pie shell.
• Bake in the preheated oven for 30 to 40 minutes, or until golden brown.

PEANUT BUTTER PECAN PIE

Steps:

• Heat oven to 350.
• In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla extract, then stir in pecans and peanuts. Pour into crust.
• Bake for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature.

SOUTHERN PECAN PIE

Steps:

• Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
• Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
• Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
• 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
• Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

SOUTHERN PECAN PIE WITH SPICE CRUST

Steps:

• To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.
• Set a rack at the lowest level of the oven and preheat to 350 degrees.
• Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
• Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
• To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
• To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
• Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

SOUTHERN PEANUT BUTTER PIE

Steps:

• To prepare the Custard:.
• Scald 1 1/2 cups of the milk in double-boiler.
• Combine sugar, salt, cornstarch in mixing bowl.
• Add remaining 1/2 cup milk to that mixture; pour into scalded milk.
• Cook (stirring) until thick.
• Slightly beat egg yolks.
• Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer.
• Remove from heat and add butter and vanilla.
• Custard should be pretty thick.
• Chill well.
• To prepare Peanut Butter Crumbs:.
• Mix together confectioner's sugar and peanut butter until crumbly.
• Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust.
• Add chilled custard, top with whipped cream and remainder of peanut butter crumbs.

SOUTHERN PECAN PIE

Steps:

• In a mixing bowl beat together eggs and flour. Stir in corn syrup, sugar, butter, bourbon, and vanilla. Blend well. Stir in the pecan halves.
• Pour the pecan mixture into a pastry lined pie plate and cover with foil. Bake with foil at 350°F for 25 minutes. Remove the foil and bake for another 20 to 25 minutes.

SOUTHERN PECAN PIE I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.