Pecan Pie For A Crowd Food

SHEET PAN PECAN PIE

Steps:

• Preheat the oven to 350°F. Line a 9x13 pan with parchment paper. Roll out the pie crust to fit the pan and crimp the edges. Place the crust in the freezer while preparing the filling.
• Combine the eggs, corn syrup, brown sugar, butter, and vanilla in a mixing bowl. Whisk to combine. Stir in the pecans.
• Take the crust out of the freezer and pour filling into the crust. Transfer to the oven and bake for 45-50 minutes, until the center is set and the crust is golden.
• Cool completely before cutting into squares. Enjoy!

PECAN PIE BARS FOR A CROWD

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15x10x1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set., For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust. , Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving.

THE BEST PECAN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

CARAMEL BUTTER-PECAN BARS FOR A CROWD

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans. , Bake at 350° for 15-20 minutes or until caramel is bubbly. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars.