Cathys Pecan Pie Recipes

Steps:

• 1. Gather your ingredients.
• 2. Preheat oven to 325 F. Have your 9 inch unbaked pie shell ready.
• 3. In a medium saucepan; combine butter, sugar and corn syrup; cook over low heat, stirring constantly until sugar dissolves. Let cool slightly.
• 4. In a small bowl; mix eggs, vanilla and salt; and add to the syrup mixture. Stirring well. Now, pour the mixture in the prepared pie shell.
• 5. I pour the pecans in the bottom of the crust, they will float to the top, and arrange themselves as they may. You can place them after pouring the mixture into the pie shell, if you want a particular design.
• 6. Bake for 50 to 55 minutes; serve warm or cold. Many times I make a fresh whipped cream and add a dollop when serving. Such ooey gooey goodness! Enjoy

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.