Pecan Pie Recipe
This old fashioned classic pecan pie recipe has the perfect combination of salty and sweet flavor with gooey, crunchy textures in a flakey homemade butter crust. It's the perfect holiday dessert for Thanksgiving and every fall get together.
RECIPE:
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Easy pecan pie/ simple recipe/dessert
This pecan pie was so quick and easy to make and tastes delicious!
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#pecanpie
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Ingredients
1 frozen deep dish pie crust
2 1/2 cups of pecans
1 cup of dark corn syrup
3 large eggs
1/4 cup of melted butter unsalted
1/2 cup of dark brown sugar packed
1/2 tsp of salt
1/2 tsp of cinnamon
1 1/2 tsp of vanilla extract
Egg wash for pie rim
Mini Pecan Pies II Kalejunkie
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MINI Pecan Pies in a mini muffin pan
Skip the big pie and make MINI Pecan Pies in a mini muffin pan - or a cupcake pan! This video shows you how to make TWO size mini pies, the perfect easy pie recipe for the holidays.
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NGREDIENTS
2 pie crusts from scratch or a pack of two
⅔ cup (158 ml) Karo® Light OR Dark Corn Syrup
2 large eggs
⅔ cup (134g) granulated sugar
1 tablespoon (14g) melted butter
½ teaspoon vanilla extract
1 cup (120g) chopped pecans
INSTRUCTIONS
Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
Press each circle in the bottom of the prepared muffin pan.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.
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Old School PECAN PIE - So GOOD!
Tried and true classic pecan pie recipe; perfectly sweet gooey filling, crunchy candied pecans, and the best buttery homemade pie crust ever.
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CHAPTERS
00:00:00 - Toasting Pecans
00:00:22 - Making Crispy Pecans
00:00:42 - Whisking the dry ingredients
00:01:03 - Adding Corn Syrup to the Mixture
00:01:21 - Adding Vanilla Extract to the Recipe
00:01:37 - Mixing the Eggs
00:01:56 - Adding the Filling and Mixing it in
00:02:17 - Baking the Pecan Pie
00:02:43 - The Pecan Pie Experience
00:03:03 - Watch More
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#pierecipes #pierecipe #pecanpie #pecanpierecipe #thanksgivingrecipes #southerncooking #southernfood
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????Slow Cooker Pecan Pie ????
SLOW COOKER PECAN PIE
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Forget using the oven and make this EASY crockpot pecan pie.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
7.5 oz. refrigerated pie crust Room Temperature (one pie crust from a Pilsbury 14.1 oz. pie crust box)
2 cups pecan halves (toast them lightly in dry skillet first if desired)
4 large eggs
1 1/4 cup light corn syrup
1/4 cup salted butter Melted
1 cup sugar
1 tsp vanilla extract
1/4 tsp. salt
SLOW COOKER SIZE:
6-quart oval
INSTRUCTIONS:
Line the slow cooker pot with a slow cooker liner (not an oven liner). On a clean counter or cutting board, lighty roll out the pie crust with a rolling pin until it's just bigger than the slow cooker lid. Place the slow cooker lid on top of the pie crust and carefully cut around the lid with a paring knife to get an oval shape. Place the pie in the slow cooker and mold it to the bottom of the pot.
Whisk together the eggs, sugar, corn syrup, butter, vanilla extract and salt until mixed thoroughly. Stir in the pecans using a rubber spatula.
Pour the filling into the pie crust, being careful not to go over the crust.
Cover and cook for 3 hours on High, let cool for at least 1 hour inside of the slow cooker with the top off.
Serve with vanilla ice cream and caramel sauce if desired, enjoy!
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Sarah Olson
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Springfield, OR 97475