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.
THE EASIEST PECAN PIE RECIPE EVER!
Southern Pecan Pie
3 large eggs
1/2 granulated sugar
1/2 light brown sugar
1 cup dark corn syrup
1 TBS pure vanilla extract
1/2 tsp cinnamon
4 TBS salted butter (melted)
1 1/4 cups pecan halves (roughly chopped)
9 inch unbaked pie crust
Extra pecan halves for topping (optional)For the printable full recipe and ingredient list:
Pie Crust recipe:
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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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How to Make the Perfect Southern Pecan Pie - Karo Syrup
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Chocolate Pecan Pie with Bourbon | Food & Wine
For this pie, coarsely chopping the pecans makes the pie easy to slice, although David Lebovitz leaves some whole for visual effect.
Ingredients
CRUST
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into pieces
1/4 cup ice water
FILLING
2 cups (about 7 ounces) pecans
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon
1/2 teaspoon salt
3/4 cup semisweet or bittersweet chocolate chips
Get the recipe:
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Southern Pecan Pie
My boys said that this was the best Pecan Pie they had ever had!!
Pecan Pie
1 cup chopped pecans
1 c white sugar
1 1/2 Tbls Brown Sugar
1/2 c corn syrup
1/2 c dark syrup (karo)
1 tsp vanilla
1/3 c melted butter
3 eggs
1/2 tsp self rising flour
1 pie crust
put pecans in the pie crust. mix all other ingredients and pour over pecans and bake.
bake at 350° for 50 to 60 minutes
Kitchen scarfs: jennimcqueen@comcast.net
embroidery: Stitches By Steph:
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