Pecan Pie Food

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Simply Southern Pecan Pie image

Make and share this Simply Southern Pecan Pie recipe from

Provided by Christine

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 7

1 (9 inch) pie crusts
3 eggs
2/3 cup sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup light corn syrup
1 cup pecans (I use more)


  • Preheat oven to 375*.
  • Beat together all filling ingredients, except pecans.
  • Mix in the pecans.
  • Pour into pie crust.
  • Bake until set and crust is browned, 40-50 minutes .


Easy Pecan Pie image

I'm not much of a baker but this is a foolproof pie that you can make for Thanksgiving when someone asks you to bring something. Good served with vanilla ice cream.

Provided by Little Bee

Categories     Pie

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup brown sugar
1/4 teaspoon salt
1/4 cup melted butter
3 eggs, well beaten
1 cup Dark Karo syrup
1 teaspoon vanilla
1 1/4 cups whole pecans


  • Do Not Put In Electric Mixer.
  • Beat eggs well with a fork.
  • Blend the remaining ingredients.
  • Pour into 9" uncooked pie shell.
  • bake in preheated oven at 250 degrees for 1 hour and 45 minutes.
  • *To prevent edges of pie from browning too much during cooking line edges with aluminum foil.

Nutrition Facts : Calories 543.8, Fat 24.9, SaturatedFat 6.9, Cholesterol 113.3, Sodium 295, Carbohydrate 81.5, Fiber 2, Sugar 51.2, Protein 5.2


Pecan Pie image

A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.

Provided by ThatJodiGirl

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 eggs
1 cup corn syrup
1 teaspoon vanilla extract
1 1/4 cups pecan halves
2/3 cup sugar
1/3 cup butter (melted)
1 pie crust


  • Filling------------.
  • Beat eggs lightly with an electric mixer or fork until combined.
  • Stir in corn syrup, sugar, butter and vanilla extract.
  • Stir well.
  • Stir in pecan halves and pour filling into crust.
  • Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
  • Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.

Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7


Old-Fashioned Pecan Pie image

It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.

Provided by Andrea Albin

Categories     Pie     Bake     Christmas     Thanksgiving     Egg     Kid-Friendly     Frozen Dessert     Pecan     Christmas Eve     Gourmet     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Pastry dough
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)


  • 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.


Chef John's Pecan Pie image

This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

Provided by Chef John

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

1 prepared pastry dough for 9-inch pie
2 cups pecan halves
1 cup light brown sugar
½ cup butter
½ cup white sugar
½ cup light corn syrup
3 tablespoons all-purpose flour
2 tablespoons milk
1 tablespoon bourbon
1 teaspoon vanilla extract
½ teaspoon salt
3 large eggs, whisked


  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
  • Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
  • Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
  • Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
  • Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
  • Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
  • Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 57.5 g, Cholesterol 80.4 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 313.8 mg, Sugar 36.9 g


Pecan Pie image

This pie was always a favorite for birthdays while my children were grouping up. They never liked the typical party cakes. My mother gave me the old-fashioned recipe for lard turns out every time!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8-10 servings.

Number Of Ingredients 9

4 large eggs
1 cup sugar
1/8 teaspoon salt
1-1/2 cups dark corn syrup
2 tablespoons plus 1 teaspoon butter, melted and cooled
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell (9 inches)
Sweetened whipped cream, optional


  • In a large bowl, beat eggs just until blended but not frothy. Add the sugar, salt and corn syrup. Stir butter and vanilla just until blended. Spread pecans in the bottom of pie shell. Pour in filling. , Place in a 350° oven and immediately reduce heat to 325°. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 441 calories, Fat 18g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 70g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.


Pecan pie image

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Provided by Good Food team

Categories     Dessert

Time 1h35m

Number Of Ingredients 10

flour, for dusting
500g pack sweet shortcrust pastry
75g butter, softened
100g golden caster sugar
175g golden syrup
175g maple syrup
3 eggs, beaten
½ tsp vanilla extract
300g pecan halves
double cream, whipped, to serve


  • On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
  • Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
  • Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

Nutrition Facts : Calories 649 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium


Easy Pecan Pie image

You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.

Provided by Jackie Smith

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie crust
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
¼ cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves


  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together the eggs, corn syrup, sugar, butter and vanilla.
  • Arrange pecans in bottom of pie crust and pour mixture over.
  • Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 g


Pecan Pie Cheesecake image

Make and share this Pecan Pie Cheesecake recipe from

Provided by

Categories     Cheesecake

Time 2h30m

Yield 1 9-inch cake

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tablespoons butter, melted
6 tablespoons unsalted butter
1/2 cup packed light brown sugar
3/4 cup dark corn syrup
1 1/2 cups chopped pecans
2 eggs, beaten
1/2 teaspoon vanilla extract
1 pinch salt
24 ounces cream cheese
1 cup packed light brown sugar
1/4 cup all-purpose flour
4 large eggs
1 cup heavy cream
4 tablespoons unsalted butter
1/2 cup light brown sugar, packed
1 1/2 cups toasted pecans, chopped
1/3 cup heavy cream
1 pinch salt


  • Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
  • In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
  • In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
  • To Make the Pecan Topping:
  • Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
  • cooled cheesecake. Slice to serve or store refrigerated.

Nutrition Facts : Calories 11232.9, Fat 835, SaturatedFat 367.4, Cholesterol 2849.9, Sodium 4978.3, Carbohydrate 894.2, Fiber 35.8, Sugar 635, Protein 129.2


Pecan-Pie Cheesecake image

Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.

Provided by Food Network Kitchen

Categories     dessert

Time 12h10m

Yield 10 to 12 servings

Number Of Ingredients 17

6 tablespoons unsalted butter, melted, plus more butter for the pan
9 chocolate graham crackers (about 1 sleeve)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
1 1/4 cups sugar
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup pecans
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1/2 cup sugar


  • For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
  • For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
  • Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
  • Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
  • For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
  • Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
  • Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
  • To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
  • To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.


Pecan Pie image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  • In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  • Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g


Pecan Pie image

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar such as Sugar In The Raw
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving (optional)


  • Preheat oven to 375 degrees. with rack set in lowest position.
  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
  • Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
  • Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g


Karo Classic Pecan Pie image

Attention pecan pie lovers! Here's a classic recipe using a classic American brand.

Provided by ACH Food Companies, Inc.

Categories     Pie     Pecan     Bake     Dessert

Yield Makes 1 9-inch pie

Number Of Ingredients 7

1 cup Karo light or dark corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands Pure Vanilla Extract
1 1/2 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust


  • Preheat oven to 350°F.
  • In a mixing bowl, 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 until center reaches 200°F and springs back when tapped lightly, about 55 to 70 minutes.
  • This recipe is made available as a courtesy by Karo, a registered trademark of ACH Food Companies, Inc.

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