Best Priceless Pecan Pie Recipes

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

THE BEST PECAN PIE

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.

THE BEST PECAN PIE

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.

THE BEST PECAN PIE

Steps:

• Make your pie dough if you haven't already. Let the dough sit in the refrigerator for at least 30 minutes (ideally overnight), or up to 3 days. After rolling and crimping your dough in your pie dish, place it in the freezer for 30 minutes before baking.
• Fill an oven-safe baking bag with dried beans, uncooked rice, or pie weights. Place the bagged beans in the crust-lined pie dish. Or, line your pie dough with heavy duty aluminum foil and fill to the crust's lip with pie weights, dry beans, or sugar. Depending on how much time you have and your personal preference, you can blind bake lower and slower or higher and faster (I've tried both methods with success). Low and slow: Blind bake at 350°F for about 45 minutes. Higher and faster: Blind bake at 400°F for 15 minutes, then remove the bagged beans or foil and pie weights, and return the crust to the oven to bake 5 minutes more.
• Remove the bagged beans or foil and pie weights, and set the crust aside, leaving it on the baking sheet while you prepare your filling. (I like to bake my pies on a baking sheet versus directly on the oven rack in case there is any leakage or spillage.)
• Leave the oven at 350°F, or if you blind baked at 400°F, reduce your oven temp to 350°F. Place 1 1/2 cups of pecan halves on a baking sheet and toast in the oven for 10 minutes.
• Place the butter in a small saucepan and cook over medium heat until melted, or microwave for 1 minute at 60% power. Set aside to cool slightly. In a large bowl, combine eggs, dark brown sugar, golden syrup, bourbon, vanilla, and salt, and whisk well to combine. Gradually whisk in the butter so you don't scramble your eggs.
• Arrange the pecans on the bottom of the pie crust and pour the filling overtop. If desired, set about 1 cup of raw pecans (not toasted) in a spiral pattern on top of the filling. Bake the pie for about 30-40 minutes, or until the crust is golden brown and the pie is set but still jiggles just a bit when you give it a gentle nudge. Let your pie cool and set for an hour before serving. Top with a sprinkling of Maldon sea salt flakes and serve with vanilla ice cream or whip cream.

SUGAR FREE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine the honey, eggs, Splenda, butter and vanilla until well blended.
• Stir in pecans and pour into deep dish pie shell.
• Bake for 50-55 minutes or until knife inserted in center comes out clean. Let cool; Top with a dabble of Cool Whip Lite if desired and enjoy!