MY BIG MAMA'S PECAN PIE
My beloved late grandma we effectionately called "Big Mama" was about the same size as Granny Clampett.Whenever she made this pie she never purchased store-bought pecans.They had 2 BIG pecan trees in the front yard.But little did I know where the recipe came from.That is one day my mama told me that it was on the back on Karo...
Provided by Sharon Duran
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Preheat oven 350* Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.Bake on center rack of oven for 60 to 70 mins.
MOM'S SOUTHERN PECAN PIE
My Mother first made this pie in 1949. The recipe was on a can of pecans. (I wasn't born then, but evidently pecans used to be sold in cans.) She kept the can in the kitchen cabinet. For some reason she never wrote it down. It's been a family favorite for 4 generations.
Provided by Junebug
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Combine sugar, butter and syrup.
- Add beaten eggs and pecans and mix well.
- Pour filling into pie shell.
- Bake for about 45 minutes til center barely "jiggles".
- Cool and enjoy.
MAMA'S PECAN PIE
Chef Virginia Willis says too many pecan pies are mostly goo without enough pecans, making them far too sweet.
Provided by Adapted from Willis's "Bon Appetit, Y'all" (Ten Speed Press, 2008)
Yield 16
Number Of Ingredients 12
Steps:
- 1 For the crusts: Combine the flour, salt, shortening and butter in the bowl of a food processor; pulse for up to 10 seconds, until the mixture resembles a coarse meal
- 2 Add the ice water one tablespoon at a time, pulsing to combine just until the dough comes together without being sticky or crumbly
- 3 Shape the dough into 2 flat disks and wrap separately in plastic wrap
- 4 Refrigerate for at least 30 minutes and up to overnight
- 5 Have ready two 9-inch pie plates
- 6 Lightly flour a work surface
- 7 Working with one disk of dough at a time (keeping the remaining disk chilled), place the dough in the center of the floured surface and roll close to, but not over, the edge of the dough farthest from you
- 8 Lift the dough and give it a quarter-turn; repeat the rolling and turning until the dough is 1/8-inch thick and about 2 inches wider than the diameter of the 9-inch pie plates
- 9 Ease the pie dough into the pie plate; trim to a 1-inch overhang, then fold the overhang under itself along the rim of the plate
- 10 Use a fork or your fingers to crimp the edge as desired
- 11 Refrigerate for 30 minutes; repeat the process with the remaining disk of dough
- 12 When ready to bake, preheat the oven to 350 degrees
- 13 For the filling: Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl, stirring until mixed well
- 14 Add the pecans, stirring to incorporate
- 15 Divide the filling evenly between the 2 chilled pie shells
- 16 Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean
- 17 Transfer the pies to a wire rack to cool before serving or storing
Nutrition Facts : Calories 460 calories, Fat 29 g, Carbohydrate 47 g, Cholesterol 55 mg, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g
MAMA'S PECAN PIE
This came from my mother-in-law who had long before I met my husband, passed away. He always talked about how he missed his Mama's pecan pie, I suprised him a few years ago after I had gotten my hands on his Mama's receipe and made it for him. I never miss a holiday without making this for him. WOW the hugs I get just from a pie...
Provided by patti stovall
Categories Pies
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. preheat oven to 350* beat eggs mix thoroughly with sugar, corn syrup, vanilla and melted butter, add pecans pour into pie shell. bake 45min to 1 hour until knife inserted comes out clean.
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