Best Mamaws Pecan Pie Recipes

MAMAW PIE RECIPE

Steps:

• Bake your pie shells according to package directions and let them cool completely.
• While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
• In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
• Have your baked and cooled pie shells ready to fill -- it's time to start layering!
• Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
• Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
• Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
• Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
• You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.

MAMAW'S PECAN PIE

Steps:

• 1. Mix sugar and flour together. Beat butter and eggs into sugar mixture. Add syrup, pecans and vanilla.
• 2. Pour into an unbaked pie shell and bake at 325 degrees for 45 minutes. It may jiggle in the center when you remove it from the oven, but it will set as it cools.

MAMA'S PECAN PIE

Steps:

• 1 For the crusts: Combine the flour, salt, shortening and butter in the bowl of a food processor; pulse for up to 10 seconds, until the mixture resembles a coarse meal
• 2 Add the ice water one tablespoon at a time, pulsing to combine just until the dough comes together without being sticky or crumbly
• 3 Shape the dough into 2 flat disks and wrap separately in plastic wrap
• 4 Refrigerate for at least 30 minutes and up to overnight
• 5 Have ready two 9-inch pie plates
• 6 Lightly flour a work surface
• 7 Working with one disk of dough at a time (keeping the remaining disk chilled), place the dough in the center of the floured surface and roll close to, but not over, the edge of the dough farthest from you
• 8 Lift the dough and give it a quarter-turn; repeat the rolling and turning until the dough is 1/8-inch thick and about 2 inches wider than the diameter of the 9-inch pie plates
• 9 Ease the pie dough into the pie plate; trim to a 1-inch overhang, then fold the overhang under itself along the rim of the plate
• 10 Use a fork or your fingers to crimp the edge as desired
• 11 Refrigerate for 30 minutes; repeat the process with the remaining disk of dough
• 12 When ready to bake, preheat the oven to 350 degrees
• 13 For the filling: Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl, stirring until mixed well
• 14 Add the pecans, stirring to incorporate
• 15 Divide the filling evenly between the 2 chilled pie shells
• 16 Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean
• 17 Transfer the pies to a wire rack to cool before serving or storing