Best Nanas Pecan Pie Recipes

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EASY PECAN PIE



Easy Pecan Pie image

Provided by Stacey Little | Southern Bite

Categories     Dessert

Time 1h5m

Number Of Ingredients 8

3 eggs
1 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
2 cups pecans ((I used small halves, but chopped pecans work just as well.))
1 (9-inch) unbaked deep dish frozen pie shell (thawed)

Steps:

  • Preheat oven to 350° F.
  • In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Mix until well combined.
  • Stir in the pecans. Pour the mixture into pie shell being cautious not to over fill it.
  • Bake for 50 to 60 minutes, or until set. Allow to cool completely.

NANA DEANE'S PECAN COCONUT PIE



Nana Deane's Pecan Coconut Pie image

Adapted from Alton Brown's cookbook "Feasting on Asphalt", courtesy of Ray's Dairy Maid, Barton, Arkansas. This is the pie coconut was created for. Cook time does not include cooling time.

Provided by TxGriffLover

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 10

10 1/2 ounces sugar
3 large eggs
2 ounces unsalted butter, melted and cooled slightly
4 ounces buttermilk
3 ounces sweetened flaked coconut
3 ounces chopped pecans (about 3/4 cup)
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
prebaked 9 inch pie shell

Steps:

  • Preheat the oven to 350º.
  • In a large mixing bowl, combine the sugar, eggs, butter, buttermilk, coconut, pecans, flour, vanilla, and salt. Pour into the pie crust.
  • Bake for 45 minutes, or until the pie is golden brown and the center is barely set. Let cool for 40-45 minutes before serving.

Nutrition Facts : Calories 2873.1, Fat 152.8, SaturatedFat 66.5, Cholesterol 684.5, Sodium 720.6, Carbohydrate 362.8, Fiber 12.2, Sugar 343.8, Protein 34.1

PECAN PIE



Pecan Pie image

Provided by Nancy Fuller

Categories     dessert

Time 2h50m

Yield one 9-inch pie

Number Of Ingredients 9

All-purpose flour, for dusting
1 store-bought pie crust
3 cups pecan halves
1 stick (8 tablespoons) unsalted butter
1 cup packed light brown sugar
1 cup dark corn syrup
2 vanilla beans, seeds scraped, or 2 teaspoons pure vanilla extract
4 large eggs, lightly beaten
Ice cream (your favorite flavor), for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick. Fit the crust into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp the edges. Refrigerate for at least 30 minutes before filling.
  • Roughly chop 2 cups of the pecans by hand or in a food processor; set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until smooth. Remove from the heat and stir in the corn syrup, vanilla bean seeds and eggs. Fold in the chopped pecans and pour into the prepared pie shell. Arrange the remaining 1 cup pecan halves around the edge of the pie to make a decorative top.
  • Bake until the center is set, 60 to 70 minutes. Let cool completely.
  • Slice and serve with a scoop of ice cream.

THE BEST PECAN PIE



The Best Pecan Pie image

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

Steps:

  • For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
  • edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
  • Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

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