Linda Pecan Pie Recipes

Steps:

• Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
• In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.

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:

• 1. In large mixing bowl combine 3/4 cup white karo syrup
• 2. add 3/4 cup dark karo syrup in same mixing bowl
• 3. add 3/4 cup C& H sugar
• 4. add 3 slightly beaten eggs to the above wet mixture and stir until blended.
• 5. After all the wet ingredients are stirred together poor into unbaked pie shell.
• 6. * I have a Lard Pie shell recipe that I have posted, but if your in a hurry for time by a deep dish frozen pie shell. Make sure that you prick the bottom so that it does not get air pockets.
• 7. Have oven pre-heated to 325 degrees. Have a warm cookie sheet (this avoid the pie from getting all humped up in the center.) You then place ingredients in the pie shell.
• 8. After all wet mixtures are in pie shell. Carefully arrange halved pecans on top. Start from the outer perimeter and work towards center. Takes a little longer but a lot more professional looking pie.
• 9. Cook pie at least 1 hour and 15 minutes, an undercooked pecan pie is runny in the center. This is not anything that I would serve. Check doneness of pie, by taking a butter knife and gently inserting in middle, when it comes out clean it is done. If not then continue cooking, until knife come out clean.
• 10. Let pie rest before trying to serve, you may refrigerate it after it has cooled down. Some serve with whip cream or ice cream. Me the pie stand for itself and extra garnishes are not needed! Enjoy