EASY PECAN PIE
You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.
Provided by Jackie Smith
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 g
IMPOSSIBLE PECAN PIE
With this recipe anyone can make a pecan pie.
Provided by Pat Duran
Categories Pies
Time 55m
Number Of Ingredients 10
Steps:
- 1. Butter a 9-inch pie plate. Sprinkle pecans on the bottom of pie plate. Beat remaining ingredients until smooth for 15 seconds in blender on high or one minute with hand beater. Pour into pie plate. Bake in 350^ oven until knife inserted in center comes out clean, about 50-55 minutes; cool.
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
IMPOSSIBLY EASY PECAN PIE
Taste a classic! Get the sweet brown sugar crunch of homemade pecan pie anytime you like. It's impossibly easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
- Beat remaining ingredients with fork until blended. Pour into pie plate.
- Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
Nutrition Facts : Calories 455, Carbohydrate 54 g, Cholesterol 125 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg
IMPOSSIBLE PECAN PIE II
Ladies this is the ultimate never fail Pecan Pie. And it is ohhh sooo delish! You will be making this one often. Especially now that the Holidays are quickly approaching. This pie makes it's own crust- no need to make one!!
Provided by Pat Duran
Categories Pies
Time 55m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350^. Grease a 9-inch pie plate. Sprinkle pecans in empty pie plate. Beat remaining ingredients until smooth , 15 seconds in blender on high or 1 minute with hand beater. Pour mixture slowly over pecans. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool 5 minutes. So Delicious!!!
PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
NEVER-FAIL PECAN PIE
This incredible pecan pie recipe came from my mother-in-law. Her pies were a were a hit everywhere she took them and I never saw anyone not enjoy each mouthful! She was kind enough to pass this recipe on to me, and it's one that I really enjoy making. -Beverly Materne, Reeves, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, flour, salt, eggs, corn syrup and vanilla. Stir in pecans. Pour into pastry shell. Cover pastry edges with foil to prevent excess browning. , Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 401 calories, Fat 18g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 253mg sodium, Carbohydrate 60g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
IMPOSSIBLY EASY PECAN PIE
The holiday classic pie, in an easy-to-put-together form. You get the sweet brown sugar crunch of homemade pecan pie without the effort any time of the year! Recipe comes from Back of the Box recipes.
Provided by Lorraine of AZ
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. grease a 9-inch pie plate. Sprinkle pecans in pie plate.
- Beat remaining ingredients with fork until blended. Pour carefullly into pie plate.
- Bake 45 to 50 minutes in preheated oven or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
- To serve: You may wish to top off pie slices with whipped topping and a sprinkling of chopped pecans. Or serve it a la mode.
Nutrition Facts : Calories 446.1, Fat 25, SaturatedFat 6.5, Cholesterol 124.3, Sodium 210.7, Carbohydrate 53.6, Fiber 2.1, Sugar 30.4, Protein 6.4
IMPOSSIBLY EASY PUMPKIN-PECAN PIE
Why wait for a special occasion when serving homemade pie is this easy and delicious?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
IMPOSSIBLY EASY PUMPKIN-PECAN PIE
Make and share this Impossibly Easy Pumpkin-Pecan Pie recipe from Food.com.
Provided by Karen..
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
- High Altitude (3500-6500 ft): Heat oven to 375ºF.
Nutrition Facts : Calories 268.6, Fat 15.8, SaturatedFat 6.7, Cholesterol 66, Sodium 234.4, Carbohydrate 27.7, Fiber 1.9, Sugar 18.1, Protein 5.6
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4.5/5 (68)Total Time 3 hrs 30 minsCategory DessertCalories 530 per serving
- In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
- Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.
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- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
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