SOUTHERN GRANDMA'S PECAN PIE
My dad's favorite thing to eat in the world. My grandmother has been making this pie for so many years and it has been a favorite of many, many people. This recipe was published by her church's cookbook- The Cherokee Hills Baptist Church, Cookbook IV, Our Favorite Recipes- Women's Ministry, 2007.
Provided by hollyfrolly
Categories Pie
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- Beat eggs.
- Add sugar and flour until sugar is dissolved.
- Add syrup, melted butter, pecans and vanilla. Mix well.
- Pour into pie shell.
- Beginning at outer edge of filling, place a row of pecan halves around top. Continue with other rounds until top is covered.
- Carefully place pie in oven.
- Bake at 400 for 15 minutes. Reduce heat to 350.
- Make a tent of aluminum foil; place over pie. Be careful not to touch filling!
- Bake around one more hour, or until filling is set.
- Remove from oven.
GRANDMA'S PECAN PIE
The butter flavor is so creamy that I can almost taste it now just typing the recipe, LOL. This pie is very rich so I eat it in small amounts at a time, but WOW! What a pie!
Provided by Roda Laser
Categories Pies
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375.
- 2. Cream butter until light & fluffy; gradually add sugar - beating after each addition.
- 3. Add eggs - one at a time.
- 4. Add remaining ingredients in order listed - beat after each addition.
- 5. Pour mixture into unbaked pie shell & bake for 40 to 50 minutes.
- 6. Allow to cool completely before serving.
- 7. HINT: To avoid boiling over & burning of pie shell edge - wrap a band of foil over shell and edge of pie tin.
GRANDMA'S PECAN PIE
This is our family favorite of all time. My daughter is the pecan pie baker and it has turned out perfect for her since she was 10 yrs old (11 yrs, so far)
Provided by monagrays
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients, except pecans and pie crust, together.
- Pour into unbaked pie crust.
- Top with pecan halves.
- Bake until done.
Nutrition Facts : Calories 436.5, Fat 19.2, SaturatedFat 4.7, Cholesterol 60.5, Sodium 166.3, Carbohydrate 67.5, Fiber 1.5, Sugar 37.7, Protein 3.5
GRANDMA'S PECAN PIE
This is the recipe for the pie my grandma would always bring to special occasions, it's really easy to make and absolutely delicious! I found that the filling was too much for the pie crust, but I imagine you could fill some tarts with the excess...I haven't tried it yet though!
Provided by Food.Is.Good
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Cream together butter and brown sugar.
- Beat in eggs, one at a time.
- Stir in corn syrup, vanilla and pecans. (You can add a bit more if you want!)
- Bake for 50 to 60 minutes. I would suggest putting the pie on a lined cookie sheet, it may overflow.
- Share with family and friends!
Nutrition Facts : Calories 496.2, Fat 24.6, SaturatedFat 7.9, Cholesterol 99.6, Sodium 219.8, Carbohydrate 69.4, Fiber 1.5, Sugar 39.3, Protein 4.4
GRANDMA'S PECAN PIE
Make and share this Grandma's Pecan Pie recipe from Food.com.
Provided by Terry K
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.
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MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
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4.4/5 (130)Category Pie
- 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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4/5 (23)Estimated Reading Time 2 minsServings 8-10Total Time 1 hr
- In a large bowl, whisk together sugars (white and brown), salt and cinnamon, then beat in corn syrup, eggs, melted butter and vanilla extract until mixture is totally smooth and everything is incorporated.
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4.8/5 (8)Total Time 45 minsCategory DessertCalories 573 per serving
- For the crust, combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, flutting or pressing a fork into the edges if desired.
- In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla. Stir in melted butter and chopped pecans.
- Pour the filling into the piecrust. Top with additional pecans for decorative purposes, if desired. Bake until center of pie is puffed and golden brown, about 35 minutes.
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Ratings 6Total Time 1 hrCategory DessertCalories 471 per serving
- Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
- Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
- Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
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