PECAN PIE PIONEER WOMAN RECIPES

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PECAN PIE RECIPE - HOW TO MAKE EASY PECAN PIE



Pecan Pie Recipe - How to Make Easy Pecan Pie image

Making perfect pecan pie is easier than you think. The Pioneer Woman shows you how with her delicious pecan pie recipe. Serve it at all your holiday gatherings. Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.

Provided by Ree Drummond

Categories     おせち    Thanksgiving    baking    comfort food    dessert    main dish    snack

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 9

1

whole unbaked pie crust (I use "Sylvia's Perfect Pie Crust" recipe)

1 c.

white sugar

3 tbsp.

brown sugar

1/2 tsp.

salt

1 c.

corn syrup

3/4 tsp.

vanilla

1/3 c.

melted butter (salted)

3

whole eggs, beaten

1 c.

(heaping) chopped pecans

Steps:

  • First, whip up your pie crust using Sylvia's Perfect Pie Crust. Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  Pour the chopped pecans in the bottom of the unbaked pie shell.  Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.

PECAN PIE RECIPE | REE DRUMMOND | FOOD NETWORK



Pecan Pie Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 4 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 14

3 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans

Steps:

  • First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
  • Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)
  • Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
  • Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
  • Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
  • Allow to cool for several hours or overnight. Serve in thin slivers.

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