Whats a great pecan pie recipe?

Question

most of the pecan pie recipes i get are too dry, so i want one that's not so dry. so can someone give me a really good pecan pie recipe? including the pie crust recipe too?

Answer 1

Ingredients

9-inch pie crust, unbaked

1 and 3/4 cups of pecan pieces

4 eggs, beaten

1/2 a cup of sugar

1/2 a cup of light brown sugar

1/4 of a cup of light corn syrup

1/2 a teaspoon of vanilla extract

Pinch of salt

1/2 a stick of butter, softened

1 tablespoon of flour

2 scoops of vanilla ice cream, or other ingredients you might want to garnish with



Step 1 Gather the ingredients. If you don't have the ingredients at home, buy them at the supermarket.



Step 2Preheat the oven to 375 degrees F.



Step 3 Whisk the eggs, sugar, brown sugar, vanilla, salt, butter, and flour together in a mixing bowl.



Step 4 Mix well and make sure that there are no bumps.



Step 5 Pour the mixture in the pie crust.



Step 6 Put pecans evenly on top.



Step 7 Bake for about 55 minutes, or until the filling sets.



Step 8 Remove the pie from the oven and allow about 15 minutes before slicing for it to cool.



Step 9 Garnish with either ice cream, chocolate sauce, whipped cream, mint sprigs, or powdered sugar.



Hope that helps :)

Answer 2

This is from my cookbook Little Black Book of Pies, so I can reproduce it here. The recipe is about twenty years old. This is one of the best pecan pie recipes ever. The key to avoiding a dry pecan pie is to not over bake it, you must remove it when it jiggles a bit in the center. This is tricky and one of the reasons pies are sometimes difficult to bake.



I just lifted this straight from the cookbook.



Old-Fashioned Southern Pecan Pie

Makes one 9-inch pie Serves 8



I have always loved Pecan Pie and this is an exceptional recipe. It looks simple, and it is, I just suggest you use a really good vanilla. If you don’t want to purchase Ronald Reginald’s Mexican Vanilla®, (www.ronaldreginalds.com) use one with an exceptional flavor. Do not over-bake this pie and remember to always serve it at room temperature. Refrigerate any leftovers.

*Denay’s Favorite Homemade Pie Crust Recipe (see page 44)



INGREDIENTS

• ¾ cup granulated sugar

• ¾ cup light corn syrup

• 3 eggs, beaten

• 1 teaspoon vanilla extract

• Pinch salt

• 1 cup pecans, chopped





1. Preheat oven to 350°F degrees

2. In large bowl, combine sugar, corn syrup, eggs, vanilla, salt

3. Beat well using an electric mixer, (3-4 minutes…yes that long)

4. Stir in the pecans, pour into pie shell

5. Bake in preheated oven for 40-45 minutes

6. Check after 35 minutes to see if crust is browning too quickly

7. Cover with aluminum foil if browning too quickly (Do not reduce heat)

8. Allow pie to bake remainder of time (do not over-bake, when pie is just set, or barely jiggles in the center and a knife inserted comes out clean remove it immediately to a rack) Never ever leave a pecan pie in the oven to "stay warm" this will dry it out every time.

9. Cool completely, at least 1 hour before serving

10. Serve at room temperature.



Enjoy!

Answer 3

EASY PECAN PIE 3 eggs, slightly beaten 1 c. Karo light or dark corn syrup 1 c. sugar 2 tbsp. Mazola butter, melted 1 tsp. vanilla 1 1/2 c. pecan halves 1 unbaked (9") pie shell In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in a 350 degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8. CHOCOLATE PECAN PIE: Follow recipe for easy pecan pie. Melt 4 squares (1 ounce each) semi-sweet chocolate with butter.

Answer 4

Utterly Deadly Southern Pecan Pie Recipe



The secret to this rich pie is cooking the sugar and corn syrup first. It is definitely not diet food! I bake this pie for 45 minutes according to my oven but you may need to bake longer.



1¼ hours | 20 min prep



SERVES 8



1 cup sugar

1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)

4 eggs

1/4 cup butter

1 1/2 teaspoons vanilla

1 1/2 cups pecans, coarsely broken

1 unbaked deep dish pie shell



In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.

At this point I like to strain the mixture to make sure it's smooth and lump free.

Stir in butter, vanilla, and pecans and pour into crust.

Bake in a 350°F oven for about 45 to 60 minutes or until set.



delicious pie!!!

Answer 5

3 eggs

2 tablespoons (1/4 stick) of butter

3/4 cup brown sugar



1 cup light corn syrup or maple syrup2

2 cups pecan halves

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup cream, if you like a richer pie (optional)3

2 tablespoons brandy, bourbon, rum, or whiskey (optional)

1 bottom pie crust

Step 2: Pecan Pie Equipment



9 inch pie pan

Large bowl

Microwave safe dish (for melting butter)

Fork or whisk (for beating eggs)

Aluminum foil or pie crust protector

Spoon or electric beater (depending on whether you want to use elbow grease to mix your ingredients or not)

Optional: Knife (to chop nuts)

Optional: Cutting board (to chop nuts)

Step 3: How to Make Pecan Pie

Pre-heat your oven to 350 degrees Fahrenheit.

Place your pie crust in the pie pan and refrigerate until your filling's ready.

Optional: Coarsely chop most of your pecans into pieces that are about 1/2 to 1/4" in size.

Chopping the nuts makes them easier to eat in the pie, but if you enjoy whole pecans in your pie, feel free to skip this step.

If you do chop the pecans, keep a few whole ones in reserve to place on top of the pie.

Melt 2 tablespoons of butter; microwave the butter for approximately 20 seconds or heat it on the stove.

Use your fork or whisk to lightly beat the eggs in your large bowl.



Mix in the:

3/4 cup brown sugar

1 cup corn syrup

1/4 teaspoon salt

1 teaspoon vanilla extract

Melted butter

Also add any optional ingredient(s) at this time

Stir (or beat) ingredients until they're smooth and well-blended.

Stir in the chopped pecans.

Pour the filling into the pie crust.

Place in the heated oven, to bake for 55-60 minutes.

Check the pie 20 minutes into cooking time; if the crust is already brown cover it with aluminum foil or a crust protector to keep it from burning.

If you kept whole nuts in reserve, place them decoratively on top of the pie at this time.

After 55 minutes, check the pie. The center should be firm but still slightly springy. If it's still soggy, cook it for another five minutes.

Answer 6

pie crust:



1 C. flour

1/2 tsp. salt

1/3 C. + 1 Tbsp. butter flavor crisco

2-3 Tbsp. COLD water



Blend flour and salt together in a mixing bowl. Add Crisco to flour mixture with pastry blender until small crumbs form. Add water one Tbsp. at a time until dough holds together. Place dough on lightly floured surface and use rolling pin to roll out dough into 9-10 inch circle.



For baked pie crust: Preheat oven to 475 degrees. Place dough into 8 or 9 inch pie pan and pinch edges of crust until completely done. Use small fork to prick all around edge and bottom of crust before baking. This will prevent any bubbling from occuring. If you are worried about over-browning the edges you may arrange some aluminum foil around edge before baking also. Bake for 8-10 minutes or until lightly browned. Cool 10 minutes before putting in pie filling.



For unbaked pie crust: Place dough into 8 0r 9 inch pie pan and pinch edges of crust until completely done. Place filling in pie crust and bake as directed.



Classic Pecan Pie



3 eggs, slightly beaten 1 tsp. vanilla

1 C. sugar 1 1/4 C. pecans

1 C. karo light or dark corn syrup 1 (9 inch) unbaked pie crust

2 Tbsp. margarine or butter, melted



1. Preheat oven to 350 degrees F.

2. In large bowl stir first five ingredients until well blended. Stir in pecans. Pour into pie crust.

3. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.



Makes 8 servings



Tip: I worked at Baker's Square for quite some time and learned the trick to cutting a pecan pie without cracking the top- wait until pie cools completely then invert onto a piece of wax paper. cut with a sharp knife from the bottom. Put pie pan back on, grip edges of pie pan and wax paper at same time and flip. Makes it much prettier.



Happy baking!!

Answer 7

I don't have a recipe, but if you know of any Amish bakeries, they make the best pecan pies! I used to work at an outdoor farmer's market, and right next to our booth was an Amish family selling baked goods. The pecan pies were to die for! They bake them all from scratch and over old fashioned wood burning stoves and... yum!