Best Southern Pecan Pie Food

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SOUTHERN PECAN PIE I



Southern Pecan Pie I image

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

3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves
1 recipe pastry for a 9 inch single crust pie

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

BEST SOUTHERN PECAN PIE



BEST SOUTHERN PECAN PIE image

The Best Southern Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans.

Provided by Brandie @ The Country Cook

Categories     Dessert

Time 1h

Number Of Ingredients 8

1 (9-inch) frozen pie crust or refrigerated pie crust
1 1/2 cups chopped pecans
3 large eggs, (beaten)
1/2 cup white granulated sugar
3 tbsp salted butter (melted)
1 cup dark corn syrup
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350F degrees.
  • Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or roll the refrigerated pie crust into your pie pan and set aside.
  • In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
  • Place the pecans into the bottom of the pie crust.
  • Then pour the filling on top of the pecans.
  • Bake for about 45-50 minutes.
  • Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
  • Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.

Nutrition Facts : Calories 652 kcal, Carbohydrate 81 g, Protein 7 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 306 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving

THE BEST SOUTHERN PECAN PIE



the best southern pecan pie image

This recipe was handed down from my great-grandmother. It is truly the best that I've ever had! **in response to the first review, it is actually more of what most would call a chess pie -- sorry!

Provided by hlamar

Categories     Pie

Time 45m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 7

2 regular pie crusts (not the deep dish type - shallow)
1 cup packed light brown sugar
5 tablespoons margarine
3 tablespoons 2% low-fat milk
2 large eggs
2 teaspoons vanilla extract
enough pecans, for top garnish (can do chopped or whole)

Steps:

  • While your oven is pre-heating to 350F, start melting the margarine over medium heat in a saucepan.
  • Once margarine is melted, remove saucepan from heat and stir in brown sugar.
  • Beat and then add the eggs and the rest of ingredients to the saucepan-- stir well.
  • Pour evenly into the 2 pie shells.
  • Lightly sprinkle (or place if whole ones) pecans on top.
  • Once oven is pre-heated, bake on cookie sheet@ 350F for 30 minutes.

SOUTHERN PECAN PIE



Southern Pecan Pie image

Provided by Guy Fieri

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving (optional)

Steps:

  • Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
  • Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  • Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
  • 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  • Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

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