Grandma Weeties Pecan Pie Food

EASY PECAN PIE

Steps:

• Heat oven to 375°F; place cookie sheet in oven to preheat.
• In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
• Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

OLD-FASHIONED PECAN PIE

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
• Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

GRANDMA'S COCONUT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

PECAN PIE

Steps:

• Make the pie crust and refrigerate it.
• Roll out the pie crust to about 12-inches in diameter.
• Place the rolled out pie crust into a 9 1/2-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.
• Refrigerate the pie shell while you prepare the pecan pie mixture.
• Mix the eggs, brown sugar, light corn syrup, flour, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.
• Stir the pecans into this mixture.
• Pour the pecan pie mixture into the unbaked pie shell. Use a rubber spatula to scrape the bowl out.
• Carefully brush the edges of the pie crust with egg wash. (Egg wash is 1 large egg, 1 teaspoon water, and a pinch of salt beaten together with a fork)
• Bake in a preheated 425 degree F oven for 10 minutes. Turn the oven down to 350 degrees F and continue to bake for 40 more minutes or until set.
• Let the pie cool completely on the counter or on a baking rack. Should you not let it cool completely before slicing, the filling will not set properly.

GRANDMA WEEKS PECAN PIE

Steps:

• Melt butter. In a medium bowl, add butter, Karo syrup and sugar and mix well.
• Add beaten eggs, vanilla,nuts & salt.
• Pour into a pie shell and bake at 350 degrees for 35-45 minutes. You can do a toothpick test which should be only slightly wet.
• Caryn's note: This is the recipe as Keith sent it to us. I basted the edges of the pie crust with a tiny bit of egg white that I reserved and covered it with my pie ring (you could use foil) until the last 15 minutes of cooking. And, I had to cook the pie for about an hour before a toothpick test revealed the moist toothpick. As the pie cools, it will set more so don't be alarmed if the center jiggles a little. As I recall, it didn't cut extremely clean, but it sure was good!

GRANDMA'S PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F
• Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
• Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
• Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
• Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
• Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
• Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
• Pie can be made 1-2 days ahead and refrigerated until ready to serve.

GRANDMA'S PECAN PIE

Steps:

• Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.

GRANDMA'S SECRET PIE CRUST

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

GRANDMA WEETIE'S PECAN PIE

Steps:

• Cream butter and sugar and add syrup, well beaten eggs, salt and vanilla. Put chopped or whole pecans in bottom of pie pan lined with uncooked pie dough (poke a few holes in the bottom). Pour mixture over pecans. Bake at 350 degrees in middle of oven for one hour. (You may use 1 cup white sugar and 1 cup dark Karo syrup instead.)