GRANDMA'S PECAN PIE RECIPE
A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it's incredibly easy too. Perfect for both Thanksgiving and Christmas!
Provided by Jill
Categories Dessert
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 471 kcal, Carbohydrate 57 g, Protein 5 g, Fat 27 g, SaturatedFat 7 g, TransFat 0.3 g, Cholesterol 74 mg, Sodium 171 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 17 g, ServingSize 1 serving
GRANDMOTHER THORNTON'S PECAN PIE
My husband's grandmother had a pecan tree in her yard. She was famous for her pecan pie. Soon after we married, we went to visit and she presented me with her much guarded recipe. It was a beautiful gesture of inclusion which I cherish to this day.
Provided by ctrmom
Categories Pie
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs and corn syrup, mix well.
- Add sugar and mix thoroughly.
- Stir in salt and vanilla. Let stand about 5 minutes.
- Meanwhile spread pecans evenly on bottom of pie shell.
- Stir melted butter into syrup. Pour over pecans. Be sure all the pecans rise to the top.
- Bake at 375 degrees for 40 to 50 minutes or until center is firm.
Nutrition Facts : Calories 252.4, Fat 12.1, SaturatedFat 3.3, Cholesterol 72.6, Sodium 200, Carbohydrate 35.7, Fiber 0.9, Sugar 22.2, Protein 2.8
MAMA THORNTON'S PEACH PIE
Provided by Anne Thornton, Host of Dessert First
Time 3h
Yield 1 (9-inch) pie
Number Of Ingredients 16
Steps:
- Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches. Peak summer peaches will only need 1 cup.
- For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
- Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
- Preheat the oven to 450 degrees F.
- Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
- For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.
- Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.
GRANDMA'S COMPLETELY DIFFERENT PECAN PIE
This wonderful recipe has been passed down from my Grandma, to my Mother and now to me. This is not like your typical pecan pie, more of a softened macaroon.
Provided by JennT
Categories Pie
Time 2h30m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites until very fluffy.
- Add baking powder.
- Very slowly add sugar while mixer beats (will become thick and heavy).
- With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
- Fold in nuts and vanilla.
- Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
- Cool, then chill in refrigerator.
- Night before or early morning, seal to edge with whipped cream.
- Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.
Nutrition Facts : Calories 456.5, Fat 29.1, SaturatedFat 10.4, Cholesterol 54.3, Sodium 150.4, Carbohydrate 47.1, Fiber 2.1, Sugar 38.3, Protein 5.2
"CANADIAN BUTTER TARTS OF GRANDMA BROWNS" BY FREDA
This was my Grandmothers favorite Recipe. She was French Canadian, and as many know everything is better in Canada, Just ask any Canadian. I happened to manage to get her recipe. I have to say these are the Best I have ever eaten. I'll bet any one they cannot eat just one! . . they just dissappear. Please; Don't let all the...
Provided by FREDA GABLE
Categories Pies
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. PASTRY: cheat and use refer store bought, or make your favorite, or this one. Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
- 2. in seperate bowl; mix egg, vinegar, & col water. Add to Shortening and flour mixture. Mix ONLY til mixed,. . "NO MORE". NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH! Roll into ball of dough. Place in freezer 10-15 min to chill. Roll out on lightly floured surface about the thickness of a CD case.
- 3. use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
- 4. FILLING: In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage. Remove from Heat.
- 5. Stir in Eggs, & vanilla.
- 6. Spoon filling into tart shells, filling 2/3 full.
- 7. Bake: 400 for 15 min. Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan. Cool 15 min before removing from pan.
- 8. HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.
GRANDMA'S PECAN PIE
Make and share this Grandma's Pecan Pie recipe from Food.com.
Provided by Terry K
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
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.
GRANDMOTHER'S PECAN PIE
My Grandmother use to make this pie every Thanksgiving and Christmas. She would shell her own pecans, and later in her life she wouldn't get all the shells out sooo....when eating you chewed carefully because you didn't want to break a tooth. Bless her heart; she loved to make them for us.
Provided by Douglas Poe
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter.
- Mix eggs with corn syrup, vanilla, sugar, and melted butter.
- Add pecans to mixture.
- Pour into two 8 inch pie shells.
- Bake for 50 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 949, Fat 56, SaturatedFat 16.9, Cholesterol 164.7, Sodium 512.5, Carbohydrate 110.6, Fiber 4.6, Sugar 40.9, Protein 10.1
GRANDMA'S PECAN PIE
This is the recipe for the pie my grandma would always bring to special occasions, it's really easy to make and absolutely delicious! I found that the filling was too much for the pie crust, but I imagine you could fill some tarts with the excess...I haven't tried it yet though!
Provided by Food.Is.Good
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Cream together butter and brown sugar.
- Beat in eggs, one at a time.
- Stir in corn syrup, vanilla and pecans. (You can add a bit more if you want!)
- Bake for 50 to 60 minutes. I would suggest putting the pie on a lined cookie sheet, it may overflow.
- Share with family and friends!
Nutrition Facts : Calories 496.2, Fat 24.6, SaturatedFat 7.9, Cholesterol 99.6, Sodium 219.8, Carbohydrate 69.4, Fiber 1.5, Sugar 39.3, Protein 4.4
SOUTHERN GRANDMA'S PECAN PIE
My dad's favorite thing to eat in the world. My grandmother has been making this pie for so many years and it has been a favorite of many, many people. This recipe was published by her church's cookbook- The Cherokee Hills Baptist Church, Cookbook IV, Our Favorite Recipes- Women's Ministry, 2007.
Provided by hollyfrolly
Categories Pie
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- Beat eggs.
- Add sugar and flour until sugar is dissolved.
- Add syrup, melted butter, pecans and vanilla. Mix well.
- Pour into pie shell.
- Beginning at outer edge of filling, place a row of pecan halves around top. Continue with other rounds until top is covered.
- Carefully place pie in oven.
- Bake at 400 for 15 minutes. Reduce heat to 350.
- Make a tent of aluminum foil; place over pie. Be careful not to touch filling!
- Bake around one more hour, or until filling is set.
- Remove from oven.
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