Nanas Pecan Pie Recipes

Steps:

• Combine all ingredients together into a medium sauce pan, medium heat. Heat just enough to melt all ingredients.
• Then pour into your un-baked pie shells.
• Bake at 425* for 10 minutes, then reduce heat to 325* for 40 minutes. Each oven temperature varies. Place on cooling rack for 30 minutes.

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:

• Preheat the oven to 350º.
• In a large mixing bowl, combine the sugar, eggs, butter, buttermilk, coconut, pecans, flour, vanilla, and salt. Pour into the pie crust.
• Bake for 45 minutes, or until the pie is golden brown and the center is barely set. Let cool for 40-45 minutes before serving.