Delicious Homemade Pecan Pie Recipe
This easy-to-make pecan pie recipe with homemade pie crust is the perfect after-dinner dessert or early morning sweet treat with coffee.
Pecan pie was created in the United States as pecans, and the pecan tree is native to the country. Pecans in general have been enjoyed for centuries and were helped spread by Native Americans. The pie was said to be created by a Texas woman who submitted her recipe to a charity cookbook for a church in St. Louis in the last 19th century. However, the pie was not popularized until the mass production of Karo syrup came to fruition in the 1920s.
One thing that is certain is that people have been jacking up the pronunciation of this pie forever. It’s Pa-Kawn, not Pee-Can, nor Puh-Can, nor anything in between.
Ingredients for this recipe:
• 1 pie crust
• 4 large eggs
• 2 cups light Karo corn syrup
• 1 packed light brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon bourbon
• 4 cups pecan halves
Serves 8
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Preheat the oven to 350°.
2. Form the pie crust into a pie tin or shell and place in the freezer until ready to use.
3. In a large bowl whisk the eggs until they are scrambled and smooth.
4. Next, add in the syrup, brown sugar, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.
5. Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.
6. Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.
7. Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.
8. Bake in the oven on the middle rack at 350° for 60-70 minutes or until the pie shell is lightly browned and the center is firm.
9. Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.
Chef Notes:
Make-Ahead: You can make this recipe up to 2 days ahead of time. After it’s cooled, cover, and keep it in the refrigerator. Pull it out and let it sit at room temperature the day you are ready to serve it
How to Store: Cover and keep in the refrigerator for up to 7 days. Cover and keep in the freezer for up to 6 months. Thaw in the refrigerator for 1 day or until softened before serving.
I absolutely love serving pecan pie up with ice cream and homemade caramel.
If cooking on convection, bake this pie at 325°.
You may need more than 1 cup of pecans to decorate the top of the pie.
If you notice the pie shell starting to darken too fast or the pecans are starting to darken too fast, gently lay a piece of foil over top to protect.
PECAN PIE WITH FRANGIPANE OMG
A new level on an old favourite, well worth the effort.
For full recipes see recipe30.com
Two layers, super moist and decadent with a flaky crust. The bottom layer is made from an almond, sugar and butter filling and the top layer has a brown sugar and glucose, orange zest filling with pecan nuts. Let it rest for an hour and try your first mouthful. OMG!
Southern Pecan Pie Recipe
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Southern Pecan Pie:
2 (9) unbaked pie shells
34 cup sugar
12 stick butter
1 cup of light corn syrup
3 eggs beaten
13 tsp. salt
3 tbsp. flour
1 tsp. vanilla extract
2 cups chopped pecans
-Pre heat oven to 350 degrees
-Melt butter and mix in sugar
-Add beaten eggs, syrup, salt, and flour in bowel
-Mix well
-Add vanilla extract and pecans
-Mix well
-Pour mixture into the pie shells
-Bake in the oven on 350 degrees for 45 minutes or until firm and golden brown
-Then EAT
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The Best Pecan Pie Bars without Corn Syrup (Easy Holiday Desserts)
Get the exact recipe here:
Ingredients
For the Crust: 3/4 pound (340g) unsalted butter, softened
1/2 cup confectioner's sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups (410g) all-purpose flour
1/2 teaspoon baking soda
1/2 cup (60g) ground pecans
For the Topping:
1 cup light brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 oz (114g) unsalted butter, melted
1/2 cup maple syrup
1/2 cup honey
1 teaspoon pure vanilla extract
3 tablespoons heavy cream
4 eggs at room temperature
2 cups chopped pecans
Instructions
Preheat the oven to 350 °F, 180 °C.
Line a 9 by 13-inch baking pan with parchment paper.
Make the crust: Combine the butter, confectioner's and granulated sugar, salt, and vanilla extract in the bowl of a tabletop mixer that has been fitted with the paddle attachment. Beat on low speed until combined and then increase the speed to high and beat until fluffy. 2-3 minutes.
Whisk the flour and baking soda together and add it to the mixer. Beat until combined. Add the pecans and beat until they have been incorporated into the dough. Transfer the dough to the prepared baking pan and spread it using your hands into an even layer. Go slightly up the sides of the pan so that the crust can hold most of the pecan topping. Bake the crust for 20 minutes on the center rack of the preheated oven.
Prepare the pecan topping: In a large mixing bowl combine the brown sugar, flour, salt, and cinnamon and whisk them together. Add all of the remaining ingredients except for the pecans and whisk together until smooth. Add the pecans and fold into the mixture using a spatula.
Pour the pecan topping over the crust as soon as it comes out of the ove. and reutrn it to the oven to bake for an additional 35-45 minutes. The pie is ready with the sides are completely set and the center is mostly set with a little bit of a jiggle to it. Do not overcook it or the topping will be dry.
Allow the pie to cool completely and then carefuly lift it out of the pan. Cut it into slices and serve.
Kali Orexi!
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The Perfect Homemade Pecan Pie Recipe (Step-by-Step) | HowToCook.Recipes
This classic pecan pie is the PERFECT holiday dessert! My family loves pecan pie after Christmas dinner. It has the perfect combination of salty and sweet with the heavenly blend of vanilla and melted butter with toasted pecans. Mmmm!
View FULL Step-by-Step recipe here:
Ingredients:
1 cup corn syrup light
1 cup sugar
3 eggs
2 1/2 tbsp butter melted
1 tsp vanilla extract
6 oz pecans coarsely chopped
1 pie crust 9 inch deep dish frozen
Instructions:
1. Preheat oven to 350F. In a large bowl or deep medium bowl, mix together the corn syrup, eggs, sugar, butter, and vanilla with a spoon or whisk. Stir in the pecans and then pour the mixture into the flour pie dough crust. Place your pie pan in the oven and bake for 60-70 minutes or until the center of the pie reaches 200F.
2. Allow the pie to cool sufficiently for at least 2 hours before slicing and serving.
#pecanpie #easypecanpie #bestpecanpie #howtocook
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Beth's Pecan Bars | ENTERTAINING WITH BETH
Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.
#entertainingwithbeth #thanksgivingrecipe #pecanbars
Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!
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BETH'S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here:
INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour
For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves
METHOD:
Preheat Oven to 350F (176C)
To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
Bake crust for 25-30 minutes or until fully set and golden brown.
Meanwhile prepare the pecan bar filling.
In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.
In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!