How to find the best Pecan Pie recipe? Like award winning?

Question

I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?

Answer 1

As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.

It you just look down the page when you google them you will see which of the major contributors claim is their best one.

I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.



As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.

Answer 2

Award Winning Pecan Pie Recipe

Answer 3

that's an award winning recipe. factors:Serves: 8-10, Yield: a million pie a million (9 inch) pie crusts 3 great eggs 3/4 cup sugar a million/2 cup easy corn syrup a million/2 cup dark corn syrup a million/3 cup butter, melted a million teaspoon vanilla a million cup pecans, coarsely chopped substitute Measurements: US | Metric instructions:Prep Time: 5 minsTotal Time: fifty 5 minutes 1Defrost frozen pie crust.2Combine eggs and next 5 factors.3Stir in pecans.4Pour into pie shell.5Bake 350 levels for fifty minutes (filling will seem mushy).6Cool on a rack.seventy one frozen deep-dish pastry shell could be substituted. sturdy luck.

Answer 4

Try this! Maybe it'll be amazing! And check out the source for the pictures and the way the person who made them described it!



Pecan Pie Bars

Ingredients:



For the Crust:

nonstick cooking spray

1 1/2 cups all-purpose flour, spooned and leveled

1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan

1/3 cup granulated sugar

1/4 teaspoon kosher salt



For the Filling:

1/2 cup packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter, cut into pieces

1/4 cup honey

1/4 cup granulated sugar

2 tablespoons heavy cream

2 cups coarsely chopped pecans

1 teaspoon pure vanilla extract



Directions:

Preheat oven to 350 degrees. Line an 8 inch square baking sheet with 2 pieces of parchment paper, over lapping & the excess hanging off all sides. Spray parchment with cooking spray.



For the Crust:

In a large bowl, add flour, sugar, salt & cold cubed butter. Using a pastry cutter, cut in the butter until the mixture is a sandy crumb like consistency. If you have a food processor, feel free to use that. Press mixture into bottom of prepared baking pan. Bake for 25 to 30 minutes, until pale golden.



For the Filling:

While the crust is cooling slightly, combine brown sugar, honey, granulated sugar, cream & butter in a medium saucepan. Bring to boil then reduce heat and simmer for 5 minutes, stirring often until mixture thickens slightly. Remove from heat & stir in vanilla then pecans. Immediately pour filling over crust & let cool in pan for 1 hour.

Lift bars out of the pan & transfer to cutting board. Cut into 24 rectangles (6 rows by 4 rows). Store in an airtight container.

Answer 5

Not knowing what you would think a prize winning recipe would be, I suggest your doing your own Google search.



Almost all pecan pies contain syrup normally, Karo light or dark; sugar, eggs, butter, vanilla extract and of course pecans. I have substituted maple syrup or honey for the Karo syrup and have used both white and dark, light and granulated brown sugars. I don't think anyone knew the difference but me. Pecan pie is probably the most forgiving pie recipe you can find.



Most prize winning pecan pie recipes contain some type of liqueur, Chocolate or other chips as there isn't much you can do to change up a plain pecan pie. If you investigate pumpkin, sweet potato, chocolate etc. pecan pies, you will find more variety in pies and flavors. My favorite is still Paul Prudhommes Sweet Potato Pecan Pie. Even my husband prefers this recipe over regular pecan pie, which was his favorite pie.



Paul Prudhomme's Sweet Potato Pecan Pie



Pastry

3 tablespoons butter

2 tablespoons sugar

1/2 beaten egg

2 tablespoons milk

1 cup flour



Filling:

1 cup cooked, mashed sweet potatoes

1 tablespoon butter

1/4 cup firmly packed light brown sugar

1 tablespoon vanilla

1/4 teaspoon cinnamon

1/8 teaspoon each nutmeg and allspice

1/4 teaspoon salt

1/2 beaten egg

2 tablespoons sugar

1 tablespoon heavy cream

1/2 cup chopped pecans

3/4 cup sugar

2 eggs

3/4 cup dark corn syrup

1 1/2 tablespoons butter, melted

Pinch salt

Pinch cinnamon

2 teaspoons vanilla

Pastry (see recipe)

Chantilly cream (see note)

Pastry:

1.Cream butter and sugar, until light and fluffy.

2.Add egg and milk; beat about 2 minutes..

3.Stir in flour to moisten ingredients. Refrigerate at least one hour.

4.Roll out dough into 14-inch circle on lightly floured wax paper. Place in deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges.



Filling:

5.Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans.

6.Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans.

7.Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of Chantilly Cream.



YIELD: 1 nine-inch pie .

NOTE: Chantilly cream: For each cup of heavy/whipping cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac. Beat the cream to soft peaks.

Answer 6

This is out of my goodfood book, and you can also get it online, i have made it and it tastes gorgeous! -



Award winning southern pecan pie!



Ingredients

U.S. Metric Conversion chart

1 (refrigerated ) pie crust , half a 15-oz. package, softened as directed

1 3/4 cup(s) pecan halves

3/4 cup(s) (dark) corn syrup

1/2 cup(s) (packed) dark brown sugar

4 tablespoon(s) (unsalted) butter, melted

1 teaspoon(s) vanilla extract

3 large eggs



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Directions



1.Preheat oven to 425ºF. Line a 9-inch glass pie plate with the pie-crust dough. Fold overhang under and pinch to form a decorative edge.

2.Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.

3.Reduce oven temperature to 350ºF. Coarsely chop 1 cup pecans; reserve remaining pecan halves.

4.In large bowl, with wire whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended. Stir in chopped pecans and pecan halves.

5.Pour filling into crust. Bake 45 to 50 minutes, until edges of filling are set (center will jiggle slightly). Cool completely on wire rack. Garnish with whipped cream before serving, if you like.



serves : 12

Update Cancel



Yields: 12 servings



Total Time: 1 hr 40 min

Prep Time: 30 min

Cook Time: 1 hr 10 min



Hope this helps! it actually delicouis!

Answer 7

You can't go wrong with the recipe on the back of the bottle of Karo syrup. The recipe on the Yellow Label syrup is delicious also.