Never Fail Pecan Pie Recipes
NEVER-FAIL PECAN PIE
This incredible pecan pie recipe came from my mother-in-law. Her pies were a were a hit everywhere she took them and I never saw anyone not enjoy each mouthful! She was kind enough to pass this recipe on to me, and it's one that I really enjoy making. -Beverly Materne, Reeves, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, flour, salt, eggs, corn syrup and vanilla. Stir in pecans. Pour into pastry shell. Cover pastry edges with foil to prevent excess browning. , Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 401 calories, Fat 18g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 253mg sodium, Carbohydrate 60g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
NEVER-FAIL PECAN PIE
This was my mother-in-law's recipe. Her famous pecan pies were always a hit--I never say anyone not enjoy every mouthful! She was kind enough to pass this recipe on to me, and it's one that I really enjoy making.
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Combine egg, sugar, corn syrup, flour, salt and vanilla. Stir in pecans. Pour into pie shell. Cover pastry edges with foil to prevent excess browning. Bake at 350 degrees F for 30 minutes. Remove foil and bake another 15 minutes or until golden brown.
Nutrition Facts : Calories 527.5 calories, Carbohydrate 76.5 g, Cholesterol 62 mg, Fat 24.6 g, Fiber 2.9 g, Protein 5.7 g, SaturatedFat 4.1 g, Sodium 345.1 mg, Sugar 32.2 g
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Cut together flour, shortening and salt until it resembles small peas.
- Combine the egg, water and vinegar and gradually add to flour mixture.
- Stir just until moistened and a soft dough forms.
- Divide into 2 disks.
- Wrap and refrigerate until ready to use.
- Roll out and use with your favorite pie recipe!
NEVER FAIL PIE CRUST III
This is the easiest pie shell ever! It never fails, and is so good! I have used it for years. Makes 4 single crusts.
Provided by PUDICAT
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 24
Number Of Ingredients 5
Steps:
- In a large bowl, Cut the shortening into the 2 1/2 cups flour until the mixture resembles coarse crumbs.
- In a small bowl, combine the 6 tablespoons flour, 2 teaspoons salt and 1/2 cup water to make a paste. Mix paste into the flour and shortening mixture.
- Divide dough into 4 equal pieces and shape into rounds. Wrap securely in plastic and refrigerate overnight.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 11.4 g, Fat 11.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 194.1 mg
AMISH NEVER FAIL PIE CRUST
I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 2 pie crusts, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt.
- Cut in Crisco to pea sized pieces.
- Mix together egg, water and vinegar.
- Add to flour.
- Mix until moistened and a soft dough forms.
- Refrigerate for at least 1 hour before rolling.
- This will keep in the refrigerator for up to a week and will be easy to roll.
Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2
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