Georgia Pecan Pie Recipes

GEORGIA PECAN PIE

This is a rich, but very yummy pie! A former roommate of mine from Georgia told me this was her mother's pecan pie recipe. She gave it to me in 1956. I have been using it ever since.

Provided by Joje in Oklahoma Ci

Categories Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Georgia Pecan Pie image

Steps:

Mix ingredients and pour into unbaked pie shell.
Bake until filling is set, pecans look toasted, and pie crust is nicely browned.
Serve pie either cold or slightly warm.

Ingredients

3 eggs, whole
1 cup Dark Karo syrup
1 cup granulated sugar
1 -2 cup chopped pecans
6 tablespoons butter, room temperature
1 teaspoon vanilla
1 pinch salt
1 unbaked pie shell

PECAN PIE

Pecan pie is to the Southern Thanksgiving table what pumpkin, mince and apple pies are to the Northern version of the meal. Pecan trees can be found in back and front yards in Georgia, Texas and states in between, and pecan pie is a year-round dessert. The classic rendition is cloyingly sweet, because of the cup or cup and a half of corn syrup that most recipes call for. But you can dispense with the corn syrup and use a combination of mild honey (like clover or acacia) and Lyle's Golden Syrup, which has a wonderful flavor that is almost like light molasses. It's not the standard corn syrup, but you'll end up with a pie that's lighter but still sweet, true to Southern style.

Provided by Martha Rose Shulman

Categories dinner, lunch, pies and tarts, dessert

Time 1h45m

Yield 9-inch pie, 8 to 12 servings

Number Of Ingredients 14

Pecan Pie image

Steps:

Mix butter, salt and sugar in a standing mixer on low speed for 1 minute. Add flour and mix on low speed just until ingredients come together. Add 6 tablespoons water and mix only until dough comes together; if it doesn't come together right away, add another tablespoon water. Do not overmix. Scrape mixture out onto a sheet of plastic wrap and flatten into a square. Wrap well and refrigerate overnight.
Very lightly butter a 9-inch pie dish. Divide dough into two equal pieces. Refrigerate one piece while you roll out the other. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork. Refrigerate uncovered for several hours or overnight. (Other dough half may be rolled out and frozen for up to 3 months.)
Heat oven to 325 degrees. Line crust with parchment and fill with pie weights. Place on a baking sheet and bake for 15 minutes. Remove from oven and carefully remove pie weights and parchment. Return crust to oven and bake 15 to 20 minutes, until lightly browned. Let cool completely.
Increase oven temperature to 350 degrees. Cream butter in a standing mixer fitted with the paddle, or in a food processor. Add honey and golden syrup and cream together until smooth. Scrape down bowl and beater. Add vanilla, rum, nutmeg and salt and mix. Add eggs, one at a time, beating each one until incorporated before adding next.
Fill pie shell with pecans and smooth them out to make an even layer. Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean. Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set. The filling will puff up and may be bubbling, but it will settle as it cools. Do not overbake; if you leave it in too long, it will crack. Remove from oven and cool on a rack. Serve with whipped cream or vanilla ice cream.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 44 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 306 milligrams, Sugar 21 grams, TransFat 1 gram

Ingredients

8 ounces/222 grams French-style butter (82 percent fat), at room temperature
3/4 teaspoon/6 grams salt
2 tablespoons/30 grams sugar
3 cups/375 grams flour, sifted
4 tablespoons/2 ounces/60 grams unsalted butter, at room temperature
1/2 cup/118 milliliters mild honey, such as clover or acacia
1/4 cup/59 milliliters Lyle's Golden Syrup
1 teaspoon/5 milliliters vanilla extract
1 tablespoon/15 milliliters dark rum
1/4 teaspoon freshly grated nutmeg
Pinch of salt
4 extra-large eggs
2 cups/235 grams shelled pecans
Whipped cream or vanilla ice cream, for serving

More about "georgia pecan pie recipes"

GEORGIA PECAN PIE RECIPE - LEE HEFTER - FOOD & WINE

Web Dec 6, 2013 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces 1/4 cup …
From foodandwine.com
5/5
Total Time 1 hr 30 mins
Category Dessert

In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until it's the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 350°. Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.
In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.

Georgia Pecan Pie Recipes

GEORGIA PECAN PIE

This is a rich, but very yummy pie! A former roommate of mine from Georgia told me this was her mother's pecan pie recipe. She gave it to me in 1956. I have been using it ever since.

PECAN PIE

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