Lisas Southern Pecan Pie Recipes

Steps:

• 1. Preheat oven to 350 F. Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans. Pour in pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool 2 hours. Store in refrigerator.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Steps:

• Preheat the oven to 325 degrees. Cream the butter, sugar, flour, and salt until smooth. Add the syrup, eggs, and vanilla, then fold in the pecans. Pour the filling into the pie crust and bake for 45 to 50 minutes or until firm to the touch.
• Serve the pie warm or cool.

Steps:

• Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
• Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
• Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
• 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
• Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

Steps:

• SWEET PIE PASTRY.
• Combine the sugar, flour, butter, and salt in an electric mixer bowl fitted with the paddle.
• Mix on low speed until the mixture looks like small peas, about 2 minutes.
• Slowly pour in the water so that the dough just holds together.
• Mix for 10-15 more seconds.
• Gently form a rough ball of dough with your hands, flattening to a 6 inch disc.
• Wrap in plastic and chill for 30-40 minutes.
• Roll the dough on a lightly floured work surface to a 12-inch circle.
• Carefully place the circle into a 9-inch pie pan, easing the dough gently into the pan. Trim the dough, using a scissors, allowing a 1/2-inch excess border around the edges.
• Fold the excess under, keeping it flush with the pan.
• Crimp the edge decoratively and poke with a fork every 1/2-inch on the bottom and sides of the pastry. Freeze until ready to bake.
• PECAN FILLING.
• Preheat the oven to 350.
• Whisk together the eggs, yolks and corn syrup in a bowl. Add the brown sugar, melted butter, cream and vanilla. Mix well.
• Place the toasted pecans into the prepared pie crust.
• Strain the filling directly over the pecans. Bake for 45-55 minutes or until just starting to puff, and a light golden brown.
• Cool to warm. Serve lukewarm with a scoop of vanilla ice cream or softly whipped cream.

Steps:

• Preheat oven to 400°F. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs and vanilla in large bowl until blended.
• Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)
• Bake 30 to 35 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tablespoons whipped topping.