Brown Sugar Pecan Pie Recipes

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.

Steps:

• Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening.
• In large bowl, stir together cookie mix and 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press 2 1/2 cups of the crumbly mixture in bottom and up side of pie plate. Add pecans and 1 tablespoon melted butter to remaining crumbly mixture; toss to combine, and set aside.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Add egg and 1 teaspoon vanilla; beat until smooth.
• Spread cream cheese mixture in cookie crust. Top with remaining crumbly pecan mixture. Bake 28 to 33 minutes or until top of pie is light golden brown. Cool 1 hour; refrigerate at least 3 hours before serving. One hour before serving, make Brown Sugar Sauce.
• To make sauce: In 1 1/2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 3 to 5 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and 1 teaspoon vanilla. Return heat to medium; heat to simmering. Cook 1 to 3 minutes, stirring constantly, until mixture is slightly thickened. Cool 45 minutes before serving. Sauce should still be pourable. Using sharp knife, cut pie, and serve drizzled with sauce.

Steps:

• Preheat oven to 350°F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
• Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream.

Steps:

• Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
• Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
• Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
• Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
• Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.