Nannys 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:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

Steps:

• Preheat oven to 325 degrees F. Mix ingredients well and pour into unbaked pie crusts. Arrange some unbroken pecan halves on the top to make the finished pies prettier. Bake at 325 for 35-40 minutes. You'll probably need to cover the edges of the pie crusts to keep them from burning before the filling is done. The center should just barely jiggle when done.

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, corn syrup, vanilla, sugar, and salt in a large mixing bowl.
• Arrange pecans evenly in the bottom of the pie crust.
• Pour egg mixture over pecans in the shell.
• Bake at 350 for 45 minutes or until puffy and crust is golden brown.

Steps:

• Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
• Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.

Steps:

• Melt butter. Beat eggs. Stir in remaining ingredients. Pour into unbaked pie crust.
• Bake at 350 degrees for 55 minutes to an hour, until slightly firm. Slice in 6-12 slices depending on preference. Serve.