Brown Sugar Pecan Pie | No Corn Syrup Recipe | Easy Southern Dessert!
Brown Sugar Pecan Pie
2 and ½ cups of chopped pecans
1 tbsp of flour
2 cups of packed brown sugar
1 cup of unsalted butter
3 eggs, slightly beaten and at room temperature
1 teaspoon, vanilla
1 tbsp, lemon juice (optional)
1 9-inch DEEP dish pie shell (par-bake shell for 10 minutes at 400 degrees, let cool slightly). Then lower oven temperature to 350.
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In a medium bowl, stir together flour and pecans
In a large saucepan, heat butter and brown sugar until melted. Remove from heat and stir in eggs, vanilla, and lemon juice. Add pecan mixture and stir well. Pour filling into shell and bake for 50-60 minutes or until the center is set and does not jiggle.
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Oh my, best pecan pie!
Making the best rated pecan pie from the food network #pie #pecanpie #thanksgiving
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The Best Pecan Pie Recipe/ No Corn syrup! (with a flaky PHYLLO Crust!)
Get the recipe here:
Ingredients
For the crust:
1/2 pound (#4) phyllo pastry at room temperature (10-11 sheets)
4 ounces (114g) unsalted butter, melted
1/4 cup granulated sugar
ground cinnamon
For the Filling:
4 oz (114g) unsalted butter, melted
1 cup light or dark brown sugar
1.2 cup maple syrup
1/4 cup honey
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 eggs at room temperature
2 tablespoons heavy cream
2 tablespoons all-purpose flour
250g pecan halves
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Filling:
In a mixing bowl combine the sugar, flour, cinammon, and mix together. Add the remaining filling ingredients and whisk together. Coarsley chop 100g (about a cup) of the pecans and add to the filling. Set aside and prepare the crust.
Assemble the Pie:
Grease the bottom and sides of a 9-inch tart pan. Place it into a half-sheet baking pan.
Layer the phyllo sheets into the pan. Drizzle butter over each layer. Sprinkle a tablespoon of sugar over every 3rd layer and dust cinnamon on top.
Mix the pecan filling one more time and pour it into the center of the phyllo layers. Arrange the pecan halves on top of the filling.
Gather the phyllo that is hanging outside of the pan and tuck it into the side of the pan to create a border. Brush the border with butter.
Bake the pie on the center rack for 45-55 minutes. The filling will be mostly set and will jiggle slightly in the center.
Allow the pie to cool completely, carefully transfer it to a serving platter and serve.
Serve with ice cream or with vanilla whipped cream and Greek coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
My Favorite Pecan Pie Recipe | Sally's Baking Recipes
My homemade pecan pie is classic and simple with an unexpected dash of cinnamon. It’s the perfect combination of sweet and salty – after one bite you’ll taste why it’s my favorite!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pie
• More of Sally's baking recipes:
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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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.
Printable Recipe:
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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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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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