EASY PECAN PIE
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.
THE NOT TOO SWEET SOUTHERN PECAN PIE
Being a true southern girl - my favorite pie is the pecan pie but it can be a bit too sweet! This recipe not only is not too sweet but it is also very easy to put together! It is a staple at all parties and church functions. It is my most requested desert recipe. It can easily be made into a pie or into tarts.
Provided by cathy tate
Categories Other Appetizers
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Combine corn syrup, brown sugar, butter, eggs, vanilla, salt and pecan pieces if placing into pie (if only placing pecans on top of pie-do not add). Pour into an unbaked 9-inch pie shell. If placing pecans on top of pie, add pecans starting at the outer ring working your way inward to the center.
- 2. Bake at 350 degrees for 45-50 minutes.
- 3. TARTS: Double recipe and use pecan pieces only. Combine all ingredients. Pour into tart shells. Bake at 350 for 20 minutes. Makes 24-25.
NOT TOO SWEET PECAN PIE
This recipe uses maple syrup, not corn syrup!It's a version that's less sweet than other pecan pies. Please enjoy!! You can also make your own crust.
Provided by juliet9190
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pie Filling:.
- Bake pecans at 350°F for about 7 minutes, until fragrant and slightly dark.
- Cook butter over high heat for about 4-5 minutes, until it begins to have a nutty aroma.
- Grind or chop 1/4 cup of pecan.
- In a separate bowl, beat eggs to blend, add pecans (ground), pecan halves, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into pie crust.
- Bake at 350°F for 25 minutes, until center is set. Let stand and cool before serving.
- Pie Crust:.
- Combine flour and sugar, add butter and cut into small pieces. Work into small crumbs.
- Add egg yolk.
- Press down on a 10" tart pan.
- Bake at 300°F for 25-30 minutes, until golden pale. Let stand for a day.
LESS SWEET PECAN PIE
Sour cream and less sugar make for a not-too-sweet pecan pie. This recipe works best in a shallow pie dish such as a 9 inch aluminum kind or shallow metal.
Provided by Anna
Categories Dessert
Number Of Ingredients 14
Steps:
- Pulse the flour, sugar and salt together in a food processor to mix. Add chunks of butter and pulse until coarse. Add sour cream and pulse until mixed. It will still look crumbly, but it will be moist.
- Turn mixture out onto a pastry mat and knead it all together with your hands. It should go from a powdery looking mixture to a firm mass. Using a bench scraper, scoop it up and wrap it in plastic. Chill for about an hour (this helps relax the gluten).
- Remove dough from the refrigerator and let it stand for about 10 minutes so that it's not so stiff. On a floured surface, roll the dough into a circle big enough to cover a 9 inch pie pan. Line the pan with the dough and put the lined pan in the freezer until ready to use.
- Preheat the oven to 400 degrees. Lay the pecan halves on a rimmed baking sheet and toast for about 7 minutes or just until they are aromatic.
- Whisk the eggs, sugar and corn syrup together in a bowl, then whisk in the sour cream, melted butter, vanilla and salt. Add toasted pecan halves.
- Pour mixture into the pie shell and set on a baking sheet.
- Bake at 400 for 10 minutes, then reduce heat to 350 and bake for 35 minutes or until filling appears set. Cover the pie loosely with a sheet of foil during the last 15 minutes of baking to prevent the crust from getting too brown.
- Let the pie cool completely, then chill for a few hours. Bring back to room temperature and serve. Alternatively, you can skip chilling, but the pie will be softer. You can also freeze the pie, then bring it back to room temperature before serving.
NOT-SO-SWEET PECAN PIE
This pie is claimed to be not as sickly-sweet as traditional pecan pies; I've not tried it, so please let me know if this is true or not!
Provided by Lennie
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Have pie shell ready; preheat oven to 375F degrees.
- In a large mixing bowl, beat together eggs, white sugar and salt; using a wooden spoon, stir in melted butter and corn syrup until well mixed.
- Add pecans and stir again.
- Pour into prepared pie shell and bake for 10 minutes, then reduce heat to 350F and bake 35 to 40 minutes more or until a tester inserted off-centre comes out clean.
- Let cool before serving.
SOUTHERN PECAN PIE I
This recipe has been passed down in my family. Use light or dark corn syrup.
Provided by Nikki
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 69.8 g, Cholesterol 77.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 261.7 mg, Sugar 37 g
NOT SO SWEET PECAN PIE
I am not really fond of most pecan pies as they always seem too sweet. I found this recipe somewhere and I always use it when making pecan pie. Much better than the pecan pie filling from Williams Sonoma for sure. And there is a variation for my Royal Hawaiian Pie posted at the bottom of this recipe.
Provided by Pam Ellingson
Categories Pies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F. In a medium mixing bowl, cream butter and sugar together well.
- 2. Add dark corn syrup and salt and beat well.
- 3. Add eggs, one at a time, mixing well after each addition. Stir in pecans.
- 4. Pour into unbaked pie shell and bake at 350° for 50 minutes. Cool
- 5. For Royal Hawaiian Version: Proceed as for Pecan Pie but substitute for the pecans: 1/2 c. lightly toasted coconut (Flaked or shredded) and 1/2 c coarse chopped Macadamia Nuts.
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