HONEY PECAN PIE RECIPES

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PECAN PIE RECIPE | ALLRECIPES



Pecan Pie Recipe | Allrecipes image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories     Pecan Pie

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 10

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  • In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  • Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Nutrition Facts : Calories 511.8 calories, CarbohydrateContent 65.1 g, CholesterolContent 85 mg, FatContent 27.3 g, FiberContent 2.5 g, ProteinContent 5.4 g, SaturatedFatContent 7.1 g, SodiumContent 272.7 mg, SugarContent 47.4 g

OLD-FASHIONED PECAN PIE RECIPE - COUNTRYLIVING.COM



Old-Fashioned Pecan Pie Recipe - countryliving.com image

Inspired by Louise Piper's winning pie at the 2011 Iowa State Fair.

Provided by Lyda Jones Burnette

Categories     baby shower    Barbeque    birthday    bridal shower    dinner party    Easter    Father's Day    feed a crowd    Mother's Day    picnic    romantic meals    Thanksgiving    baking    dessert

Total Time 1 hours

Prep Time 25 minutes

Cook Time 0S

Yield 10

Number Of Ingredients 9

1/2

recipe unbaked basic pie dough

1 c.

maple syrup

1 c.

light brown sugar

1/2 c.

heavy whipping cream

1 tbsp.

molasses

4 tbsp.

butter, cubed

1/2 tsp.

salt

6

large egg yolks, lightly beaten

2 c.

pecan halves, lightly toasted

Steps:

  • Roll out half the dough (one disk) on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrig­erate for 30 minutes to 1 hour. Preheat oven to 425°F. Combine maple syrup and next 3 ingredients in a 3 1/2-quart sauce-pan. Cook over medium heat, stirring often, until sugar dissolves, about 3 minutes. Remove from heat; let cool 5 minutes. Whisk in butter and salt. Whisk in egg yolks. Spread pecans evenly in prepared crust. Carefully pour syrup mixture over pecans. Place in preheated oven and reduce heat to 325°F. Bake for 45 to 50 minutes or just until filling is set and center jiggles slightly when gently shaken. Cool completely on a wire rack.

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