HOW TO TELL WHEN PECAN PIE IS DONE RECIPES

Steps:

• Preheat your oven to 350F.
• Use a store-bought pie crust or make it your own by combining flour, butter, apple cider vinegar, sugar and salt.
• Form a ball, wrap it in a sheet of cling film and let it rest in the refrigerator for 30 minutes.
• In a large bowl, add the corn syrup.
• Combine the eggs, sugar, butter, and vanilla in a large bowl.
• Add in the pecans.
• Mix well.
• Roll out the pie crust and transfer it to a deep-dish pie crust. Prick the bottom with the tine of a fork and cut the excess dough with a knife.
• To avoid a soggy crust, prebake it for about 10 minutes.
• Transfer the pecan mixture to a pie crust.
• Spread it evenly.
• Bake for 60 to 70 minutes.
• Remove from oven and let cool for a minimum of 2 hours before slicing and serving.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.