PECAN PIE WITHOUT CORN SYRUP
This pecan pie tastes like the classic Thanksgiving staple, but it's made minus the corn syrup. Thanks to equal parts brown sugar and maple syrup, the filling still tastes wonderfully sweet. Enjoy a slice on its own or topped with a scoop of your favorite ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight.
- Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes.
- For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F.
- Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest.
- Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F.
- While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust. Top with the reserved pecans.
- Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving.
CLASSIC PECAN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse about 10 times until it looks like cornmeal with pea-size bits of butter. Add the egg and pulse 1 or 2 more times. If the dough is very dry, add the water. Pulse 8 to 10 times until the dough starts to clump together and there is no visible flour. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Freeze until firm, about 30 minutes.
- Meanwhile, position racks in the middle and lower thirds of the oven; preheat to 375˚. Spread the pecans on a baking sheet and bake on the middle rack until toasted, 10 to 12 minutes. Let the nuts cool slightly, then roughly chop.
- Line the chilled pie crust with parchment paper or foil and fill with dried beans or pie weights. Place the pie crust on a baking sheet and bake on the middle rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove the parchment and beans and continue baking until the crust is light golden brown all over, 10 to 15 more minutes.
- Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup, bourbon and salt in a medium saucepan. Bring to a boil over medium heat, stirring; boil 1 minute. Remove from the heat and stir in the chopped pecans and vanilla bean paste. Let cool slightly, about 5 minutes. Whisk the eggs into the filling until smooth, then pour the filling into the hot crust. (If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.)
- Reduce the oven temperature to 350˚. Bake the pie (on the baking sheet) on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
PECAN PIE
A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.
Provided by ThatJodiGirl
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling------------.
- Beat eggs lightly with an electric mixer or fork until combined.
- Stir in corn syrup, sugar, butter and vanilla extract.
- Stir well.
- Stir in pecan halves and pour filling into crust.
- Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
- Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7
PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
IRRESISTIBLE PECAN PIE
This is the most amazing pecan pie. Once you start eating it you can't stop.
Provided by IHART44
Categories Desserts Pies Pecan Pie Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 28.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 224.4 mg, Sugar 22.8 g
PECAN-LESS PECAN PIE RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Unroll pie crust onto waxed paper on the counter; sprinkle lightly with flour and smooth out with your hand. Place another piece of waxed paper on the top of the crust; carefully flip over and sprinkle other side with flour and smooth it out. Fit crust in pie plate and crimp edges as desired. Set aside. Melt butter then set aside to cool slightly. Preheat oven to 340 degrees F. In a mixing bowl, lightly whisk the eggs; whisk in the corn syrup and maple syrup or vanilla. Whisk in the sugar, melted butter, and salt. Gently fold in the cereal. Pour into pie crust. Bake for 55-60 minutes, or until center is set when pie pan is lightly shaken. (After the first 30 minutes of bake time, cover the edges of crust with strips of aluminum foil if over-browning). Cool completely on a wire cooling rack. Serve with whipped cream or whipped topping. Cover and refrigerate leftovers, just let set out for 10 minutes before serving time.
PECANLESS PIE
Make and share this Pecanless Pie recipe from Food.com.
Provided by LoveBakedIn
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 8
Steps:
- In a mixing bowl, lightly beat the eggs.
- Add all ingredients and mix well.
- Pour into unbaked pie crust.
- Bake at 350 for 55 minutes.
- Lay a square of foil on top of the pie if it starts to get too brown.
- Let cool before serving.
Nutrition Facts : Calories 2545.8, Fat 134.5, SaturatedFat 24.8, Cholesterol 423, Sodium 2147, Carbohydrate 329.4, Fiber 5.3, Sugar 189.9, Protein 22.6
THE BEST PECAN PIE
This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 1 pie or about 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
- edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
- While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
- Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.
PECAN PIE VII
This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans.
Provided by Deanne Gates
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
- Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
Nutrition Facts : Calories 687.7 calories, Carbohydrate 73.2 g, Cholesterol 78.9 mg, Fat 42.5 g, Fiber 2.9 g, Protein 8.3 g, SaturatedFat 8.1 g, Sodium 353.7 mg, Sugar 58.9 g
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
CLASSIC PECAN PIE
Make and share this Classic Pecan Pie recipe from Food.com.
Provided by Gingerbee
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.
- Stir in pecans.
- Pour into pastry shell.
- Bake in 350 degree oven for 50- 55 minutes or until cake tester comes out clean.
- Cool.
Nutrition Facts : Calories 467.3, Fat 23.8, SaturatedFat 4.8, Cholesterol 87, Sodium 115.3, Carbohydrate 63.4, Fiber 2.2, Sugar 36.2, Protein 5.1
THE BEST PECAN PIE IN THE WORLD.
This is our family's original southern pecan pie recipe. I have gotten may requests for this recipe, almost every time I make it someones asks me for the recipe! I am posting it here because I really appreciate all the great recipes I have found here and wanted to share something I think is really easy to make but comes out like a real gourmet treat.( I have found that a deep pie pan does not work as well as a shallow one in this recipe and you really should use a 9 or even a 10 inch pan if you have one.)
Provided by Old widow
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9 inch shallow pie pan with pie crust. Press the pecan halves into pie crust edge at 1/2 inch intervals. Then, with floured fork , press edge of pie crust to pie plate in between each pecan half. Set aside.
- Preheat oven to 325 degrees. In saucepan combine the sugar, salt and corn syrup, simmer until sugar dissolves. Meanwhile beat the eggs until foamy. Into syrup stir the butter, vanilla and chopped pecans. Add eggs.
- Pour into prepared pie shell.
- Bake at 325 degrees for 1 hour or until center is almost set. Store in refrigerator but serve at room temperature. Top with whipped cream if desired.
Nutrition Facts : Calories 693.3, Fat 45.2, SaturatedFat 11.8, Cholesterol 100.2, Sodium 454, Carbohydrate 72, Fiber 4.1, Sugar 37.5, Protein 7
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