Farmhouse Pecan Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick. Fit the crust into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp the edges. Refrigerate for at least 30 minutes before filling.
• Roughly chop 2 cups of the pecans by hand or in a food processor; set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until smooth. Remove from the heat and stir in the corn syrup, vanilla bean seeds and eggs. Fold in the chopped pecans and pour into the prepared pie shell. Arrange the remaining 1 cup pecan halves around the edge of the pie to make a decorative top.
• Bake until the center is set, 60 to 70 minutes. Let cool completely.
• Slice and serve with a scoop of ice cream.

Steps:

• Roll out pie crust, and lay in pan - metal's best!
• Beat eggs until light and fluffy.
• Add sugar and beat again.
• Add syrup, butter, pecans, salt and vanilla. Pour into pie pan, and place on cookie sheet lined with foil for easy cleanup in case the lovely goo boils over.
• Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
• Temperature reduction is to keep crust from burning.
• Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
• Pie is done when center jiggles like jello when you shake the pie.
• Make sure the pie cools completely before you cut it.