Real Pecan Pie Food

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REAL PECAN PIE



Real Pecan Pie image

This pie is filled with pecans. It's guaranteed "stick to your teeth" goodness, so don't serve it to the faint of heart, i.e., those finicky about manners! Dark or light corn syrup may be used.

Provided by Sally Smircich

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 6

2 eggs
¾ cup corn syrup
¾ cup white sugar
1 ½ cups pecan halves
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Steps:

  • In a large mixing bowl, slightly beat the eggs.
  • Stir in corn syrup, sugar, and vanilla. Mix well.
  • Lightly stir in pecans, till well-coated with egg mixture.
  • Pour into pie shell. Bake at 350 degrees F (175 degrees C) for 20 minutes. Turn the oven down to 300 degrees F (150 degrees C), and bake for another 30 minutes.
  • Cool before serving. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 54.1 g, Cholesterol 46.5 mg, Fat 23.3 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 135 mg, Sugar 19.7 g

PECAN PIE



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

Steps:

  • 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

SOUTHERN PECAN PIE



Southern Pecan Pie image

Provided by Guy Fieri

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving (optional)

Steps:

  • Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
  • Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  • Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
  • 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  • Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

MAPLE-PECAN PIE



Maple-Pecan Pie image

Categories     Nut     Dessert     Bake     Christmas     Valentine's Day     Pecan     Winter     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup pure maple syrup
3/4 cup (packed) golden brown sugar
3 large eggs
1/4 cup sugar
3 tablespoons butter, melted
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 9-inch frozen deep-dish pie crust
1 1/2 cups coarsely chopped pecans

Steps:

  • Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Make and share this Chocolate Pecan Pie recipe from Food.com.

Provided by Spyder-man

Categories     Pie

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup light corn syrup
1/2 cup sugar
1/4 cup margarine or 1/4 cup butter, melted
1 teaspoon vanilla extract
3 eggs
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1 1/2 cups pecan halves
1 frozen deep dish pie shell or 2 regular size pie crusts

Steps:

  • Heat oven to 350°F.
  • Place cookie sheet in the oven to preheat it.
  • In a bowl beat together corn syrup, sugar, margarine, vanilla and eggs.
  • In the bottom of the pie crust, arrange pecans as neatly as you can and sprinkle chocolate chips over the top of them.
  • Pour syrup mixture on top slowly so as not to disturb the pecans to much or move the chips much.
  • Place the pie on the preheated cookie sheet bake for about 1 hour checking after 45 minutes since ovens vary.
  • Pie is done when a deep golden brown and filling is "set".
  • Remove from oven and cool completely!
  • Store in refrigerator.

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  • After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
  • Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
  • Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.


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  • To make the piecrust:Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the butter and pulse until crumbly. Add the water and vanilla. Pulse until the dough just comes together. Form into a disk. Cover tightly with plastic wrap and chill 15 minutes. Roll the dough out on a floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate. Refrigerate until needed.
  • To make the filling:Preheat oven to 350°F. In a large bowl, whisk together the first 8 ingredients. Stir in the pecans. Scatter the chocolate over the prepared piecrust and cover with the filling. Bake until the center is set, 45 to 50 minutes. Let cool completely. Serve with the cream, if desired.


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  • If the mixture binds together easily, you’re done. If it’s still crumbly, add 1/2 teaspoon of water and process. Check the mixture again, and keep adding a little water until it comes together easily. If you add too much water and the mixture is wet, add a tablespoon of extra pecans.


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  • In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk.
  • Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
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  • In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
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  • Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
  • Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.


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Total Time 40 mins
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  • For the crust: Place the flour, salt, and sugar on a large cutting board, blending with your fingers. Put butter on top of flour mixture, and use a knife or pastry fold the butter into the flour until the mixture resembles coarse meal — leaving some butter pieces chunky. About 1/2 of the butter should be cut finely into the flour and the other half left in larger chunks.
  • Quickly gather the mixture into a mound and use your fingers to draw a long trench through the center. Sprinkle 1 TB of the ice water down the length of the trench, and fluff the flour so it absorbs the water. Redraw the trench and continue tablespoon by tablespoon until 4 TB have been incorporated into the flour, and the dough begins clumping together into large pieces.
  • Gather the dough into a mass with a pastry scraper and then use the heel of your hand to knead hunks of the dough in a “smearing” motion, pushing it away from you until the whole mass has been processed this way — about 6 “smears” in all. Then gather the dough together and repeat.
  • Shape it into a flat disk, then wrap in plastic wrap, pressing firmly with the palm of your hand to flatten the wrapped dough further to bind it. Refrigerate at least 2 hours or overnight before rolling and using.


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