PIONEER WOMAN SLAB PECAN PIE RECIPE RECIPES
PECAN PIE RECIPE - HOW TO MAKE EASY PECAN PIE
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 ??? 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
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 SLAB PIE RECIPE - PILLSBURY.COM
We love our Easy Pecan Pie recipe so much, we just knew we had to make a sheet-pan pie version! Flaky Pillsbury™ pie crust pairs perfectly with a simple and decadent gooey pecan filling in this crowd-pleasing slab pie that's made for the holidays.
Provided by Pillsbury Kitchens
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough to fit, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 7 minutes.
- In large bowl, beat eggs, melted butter, corn syrup, brown sugar and salt with whisk until well blended; stir in pecans. Pour evenly into prebaked crust.
- Bake 25 to 30 minutes or until center is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.
Nutrition Facts : Calories 480 , CarbohydrateContent 55 g, CholesterolContent 65 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 28 g, TransFatContent 0 g
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