Basic Pecan Pie Recipe By Tasty

Steps:

• Make the crust: Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain.
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving a quarter or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
• Preheat the oven to 350°F (180°C).
• Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
• Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish, trimming any excess dough around the edges. Crimp the edges in a decorative pattern.
• Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 10. Bake for 15 minutes, until lightly golden brown.
• Make the filling: In a large bowl, whisk together 1½ cups pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
• Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Top with the remaining ½ cup (60 G) of pecans in concentric circles.
• Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
• Cut the pie into 8 equal slices and carefully insert a popsicle stick into the crust side of each slice, using a small paring knife to make an incision if needed. Place the pie slices on a parchment-lined baking sheet and freeze overnight, or until solid.
• Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350°F (180°C).
• Working in batches, dip the slices of pie into the prepared pancake batter, then carefully transfer to the hot oil and fry for 4 minutes, or until golden brown.
• Finish with a dusting of powdered sugar and serve warm.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

Steps:

• Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a small bowl, stir together the sugar and cinnamon.
• Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.
• Using a 2-inch square cookie cutter, cut out as many pieces as you can from the dough and place on the prepared baking sheets, spacing evenly.
• Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.
• While the cookies bake, make the dip: In a large, high-walled skillet, whisk together the corn syrup, brown sugar, maple syrup, and eggs. Turn the heat to medium-low and continue whisking until the mixture is homogeneous and begins to turn frothy and light brown, about 10 minutes.
• Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.
• Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.
• Transfer the dip to a serving bowl and garnish with more dried cranberries and toasted pecans. Serve warm with the pie crust cookies for dipping.
• Enjoy!

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.

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.

Steps:

• Make the crust: Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to coax the large chunks of butter to the surface.
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
• Preheat the oven to 350°F (180°C).
• Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Start to roll out the dough, turning every few rolls.. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish. Trim any excess dough around the sides, then crimp the edges in a decorative pattern.
• Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 9. Bake for 15 minutes, until lightly golden brown.
• Make the filling: In a large bowl, whisk together 1½ cups (185 G) pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
• Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining ½ cup (62 G) pecans in concentric circles on top.
• Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
• Slice and serve the pie chilled or at room temperature.
• Enjoy!

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.