Sams Judys Pecan Pie Food

"SAM'S" (JUDY'S) PECAN PIE

Steps:

• Press finely chopped pecans in crust bottom. Mix Karo, eggs and brown sugar. Sprinkle flour over mixture and mix. Add remaining ingredients, then add nuts and vanilla. Pour into pie crust. Bake at 425 degrees F for 10 minutes. Lower heat to 325 degrees F for 40 minutes.

JUDY'S PECAN PIE

Steps:

• 1. Mix sugar, syrup, butter and salt. Then add beaten eggs, vanilla and pecans.
• 2. Place in a preheated 400 degree oven for 10 mins.
• 3. Then reduce heat to 350 degrees for 35-45 mins until the middle doesn't jiggle a lot.

MAMA'S PECAN PIES

Steps:

• Melt margarine in the microwave for about 2 minutes or until melted and set aside.
• Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.
• Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.
• Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.
• Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.
• Add melted margarine. Fold carefully into the mixture so it doesn't splatter. Fold until the margarine is thoroughly worked in and disappears.
• In a separate bowl, crack open six eggs. Remove the "roosters" and loosely beat the eggs with your spoon. Fold the eggs into the pie mixture until they disappear.
• Add pecans and stir until completely coated.
• Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.
• Pour the mixture evenly into the three shells. You'll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
• Bake for 45 minutes to an hour at 350 degrees Fahrenheit. Cook pies until they swell and then fall. At that point they are done.
• Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.

JUDY'S CHOC. PECAN PIE

Steps:

• Place pecan halves in unbaked pastry shell; set aside. Combine semisweet chocolate and butter in a medium, saucepan; cook over low heat until chocolate and butter melt, stirring until mixture is smooth. Remove from heat. Add corn syrup, sugar, vanilla, salt, and beaten eggs to chocolate mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350℉ (180℃) for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve pie warm, or let cool

PECAN PIE

Steps:

• Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare pecan pie filling.
• Preheat oven to 350F (175C)
• Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
• In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).
• Add your corn syrup, brown sugar, and vanilla extract, and salt, and whisk until combined.
• Add melted, slightly cooled butter and stir well/whisk to combine.
• Add cooled pecan halves into mixture and stir until until completely coated in syrup mixture.
• Pour pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
• Bake 40-50 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 25 minutes into baking and check periodically after that, if the crust is beginning to brown too quickly, cover your pie with foil to prevent over-browning.
• Allow to cool completely (at least 2 hours) before cutting and serving.
• Cover pecan pie and store leftovers for up to 3 days. I usually keep mine in the refrigerator just to be safe, but this pie tastes best when its warm so I recommend reheating it in your microwave!

PECAN PIE COOKIE BARS

Steps:

• Heat oven to 350 degrees F. Spray bottom of 13x9-inch baking pan with non-stick cooking spray. In large bowl, combine flour, 1/2 cup brown sugar and butter. Spread on bottom of prepared pan. Bake for 20 minutes.
• In medium bowl, beat together egg, sweetened condensed milk, vanilla and remaining brown sugar. Stir in pecans. Pour on top of baked cookie layer. Bake 25 minutes. Cool. Cut into bars. Store leftovers covered at room temperature.

PECAN PIE JAM

Steps:

• In a large stainless steal or enamel pot melt the butter over medium heat, add sugars.
• Stir until sugars are melted and then add remaining ingredients, stirring frequently for around 10 minutes, or until jam reaches a golden color-you do not want the jam as dark as the pie filling.
• Ladle jam into steril hot jars leaving 1/2 inch head space, and process for 20 minutes for half pint jars in a boiling water bath, at altitudes up to 1000 feet.
• Check seals when cool.
• Keeps for up to 6 months-mine never makes it past 2, everyone eats it!
• **Thisrecipe makes"around" 4 cups, depending on the nuts, how they are chopped and if you have tamped the measuring cup down well.

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.