SIMPLY SOUTHERN PECAN PIE
Make and share this Simply Southern Pecan Pie recipe from Food.com.
Provided by Christine
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 7
Steps:
- 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 .
SOUTHERN PECAN PIE I
This recipe has been passed down in my family. Use light or dark corn syrup.
Provided by Nikki
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 69.8 g, Cholesterol 77.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 261.7 mg, Sugar 37 g
SOUTHERN PECAN PIE
A true southern classic, you can't beat a pecan pie! This semi-homemade recipe is super simple and so delicious, it's the perfect holiday pie recipe.
Provided by I Heart Recipes
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 F.
- In a large bowl add in the eggs, and mix until everything is one color.
- Next add in the sugar, corn syrup, melted butter, and nutmeg.
- Mix all the ingredients.
- Grab the pie shell, and sprinkle in the chopped pecans.
- Next pour the eggs mixture over the pecans.
- Place the pie on a cookie sheet, then put in the oven.
- Bake for 45-50 minutes.
- Remove and let cool completely before serving.
- Serve, and enjoy!
SOUTHERN PECAN PIE RECIPE
This Southern Pecan Pie is the best classic pie that you can prepare in no time. Nutty, sweet and oh so buttery, this pie was made to be on your holiday table!
Provided by Jocelyn Delk Adams
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.
- Next whisk in corn syrup, melted Land O Lakes® Butter with Canola Oil, beaten eggs and vanilla until mixture is smooth.
- Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.
- Add pecan halves and use a spatula to combine.
- Pour pecan filling into pie shell. If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
- Bake for 15 minutes then lower temperature to 350˚F and bake 30-40 minutes or until center of pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost stable. If you find that the crust is browning too quickly, add a pie shield or some foil on the outside halfway through the bake.
- Remove pie from oven and allow to cool to room temperature, then serve.
Nutrition Facts : Calories 466 kcal, Carbohydrate 56 g, Protein 5 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 166 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
SOUTHERN PECAN PIE
Provided by Guy Fieri
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
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.
BEST SOUTHERN PECAN PIE
The Best Southern Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans.
Provided by Brandie @ The Country Cook
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or roll the refrigerated pie crust into your pie pan and set aside.
- In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
- Place the pecans into the bottom of the pie crust.
- Then pour the filling on top of the pecans.
- Bake for about 45-50 minutes.
- Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
- Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.
Nutrition Facts : Calories 652 kcal, Carbohydrate 81 g, Protein 7 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 306 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
THE BEST PECAN PIE
This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 1 pie or about 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
- edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
- While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
- Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.
THE BEST SOUTHERN PECAN PIE
This recipe was handed down from my great-grandmother. It is truly the best that I've ever had! **in response to the first review, it is actually more of what most would call a chess pie -- sorry!
Provided by hlamar
Categories Pie
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- While your oven is pre-heating to 350F, start melting the margarine over medium heat in a saucepan.
- Once margarine is melted, remove saucepan from heat and stir in brown sugar.
- Beat and then add the eggs and the rest of ingredients to the saucepan-- stir well.
- Pour evenly into the 2 pie shells.
- Lightly sprinkle (or place if whole ones) pecans on top.
- Once oven is pre-heated, bake on cookie sheet@ 350F for 30 minutes.
PECAN PIE
Pecan Pie is a perfect gooey, crunchy, easy holiday favorite you can make in less than an hour! The perfect Southern classic comfort food!
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans and pour the mixture into pie crust.
- Add pecan halves over the mixture evenly.
- Bake on center rack of oven for 50-55 minutes.
- Cool for at least 2 hours on wire rack before serving.
Nutrition Facts : Calories 499 kcal, Carbohydrate 62 g, Protein 6 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 69 mg, Sodium 129 mg, Fiber 3 g, Sugar 49 g, ServingSize 1 serving
BEST PECAN PIE RECIPE
The kitchen at Palestine, Texas's Oxbow Bakery may be small, but mother-and-son team Becky and David Wolfe make about 400 pies around Thanksgiving alone. David estimates that 60% of their business comes from out of town-and even from outside of Texas. "A lady from Houston just grabbed me and hugged me with tears in her eyes," says Becky. "She said she hadn't had pie like this since her mother passed." This pecan pie is one of their-and our Test Kitchens'-favorites. Whether you're setting up a buffet table of multiple pies this Thanksgiving or looking for the best pecan pie to be the showstopper, this recipe is perfect.
Provided by Southern Living Test Kitchen
Categories Pies
Time 4h45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Prepare the Piecrust: Place salt and 1⁄4 cup of the water in a glass measuring cup. Stir to dissolve salt; chill 30 minutes.
- Place flour in a large bowl. Cut in shortening, using a pastry blender, until crumbly. Drizzle cold salted water over flour mixture. Toss lightly with a fork until dough comes together, adding 1 to 2 tablespoons ice water, if needed.
- Form dough into a disk. Wrap with plastic wrap, and chill 30 minutes.
- Preheat oven to 425°F. Roll dough disk into a 14-inch circle on a lightly floured surface. Carefully transfer to a 9 1⁄2-inch deep-dish pie plate, and press into bottom and up sides of pie plate. Trim Piecrust, leaving about 1 inch around edges; reserve dough scraps. Fold edges under and crimp. Bake in preheated oven just until crust is set, about 4 minutes. Let cool 2 to 3 minutes on a wire rack, and fill in any cracks with leftover dough scraps so there are no openings in any of the crust. Cool 30 minutes. Brush lightly with beaten egg. Reduce oven temperature to 350°F.
- Prepare the Filling: Melt butter in a medium saucepan over medium. Add sugar, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes. Add corn syrup, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes.
- Remove from heat, and cool 5 minutes. Slowly whisk about 1 cup hot mixture into beaten eggs; slowly whisk beaten egg mixture back into hot sugar mixture, and whisk until thoroughly incorporated. Whisk in vanilla and salt. Stir in pecans.
- Pour Filling into cooled crust. Bake at 350°F until pie is cooked through and set in the middle, 40 to 45 minutes. Cover edges with aluminum foil after 30 to 35 minutes to prevent overbrowning. (The center will rise a little at the end but will settle when cooled.) Let cool completely (about 2 hours) before slicing.
BEST SOUTHERN PECAN PIE -- DIFFERENT
Same flavor, but not the ooey-gooeyness. Uses brown sugar instead of karo syrup. I checked Zaar and couldn't find the same recipe. The USA southeast area has used this recipe for years. It is a Blue Ribbon WINNER! I would not go back to the syrup recipe. This makes 2 pies using a regular size pie shell and freezes well if you want to freeze one. Butter is best, but you can use margarine. (It is important to use the cornmeal in this recipe.) I prefer my pecans in broken pieces because the slices will cut better. Easy to make and easy to travel to a potluck. You'll be glad you tried this delightful pie!!
Provided by Seasoned Cook
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and mix (by hand) with sugar, corn meal, water, vanilla and eggs. Add pecan pieces.
- Pour into unbaked pie shells.
- Bake at 325 degrees for 45 minutes.
Nutrition Facts : Calories 390.1, Fat 24.2, SaturatedFat 6.7, Cholesterol 61.8, Sodium 193.7, Carbohydrate 40.9, Fiber 2.2, Sugar 28.2, Protein 4.4
EASY PECAN PIE
Steps:
- Preheat oven to 350° F.
- In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Mix until well combined.
- Stir in the pecans. Pour the mixture into pie shell being cautious not to over fill it.
- Bake for 50 to 60 minutes, or until set. Allow to cool completely.
BLACK FOLKS SOUTHERN PECAN PIE RECIPE
Black folks' Southern pecan pie recipe is an old-fashioned African American soul food classic that yields an abundance of sweet flavor with each bite. Brown sugar is combined with a syrupy pecan filling, caramelized, and then baked.
Provided by Shaunda Necole
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Grease a deep-dish pie pan or pie dish and add the pie crust to it.
- Use a fork to poke holes in the bottom of the dough so the pie crust can vent when cooked with the filling in it.
- Optional - Here is where you can crimp or flute the pie crust if using dough crust or homemade crust.
- Bake the pie crust in the conventional oven at 350 degrees F for 7-10 minutes or the Instant Pot Omni Plus oven for 5-6 minutes.
- Set the pie crust aside.
- Open the Instant Pot lid and turn on the sauté setting for 5 minutes, although you may need all of this time.
- Pour the sugar and corn syrup into the stainless-steel inner pot and let the mixture come to a boil, simmering for 1 minute. (If you're not using an Instant Pot, you can do this step on the stovetop.)
- Turn off the Instant Pot and set the mixture aside to cool.
- Stir the butter into the warm mixture so that it melts.
- Next, add the vanilla extract and salt, and stir to combine.
- Then when the mixture is cool enough to add the eggs without the eggs scrambling, whisk the eggs in a small bowl.
- Slowly pour the eggs into the syrup mixture, constantly whisking until blended.
- Now add the chopped pecans, slowly stirring them into the mixture.
- Pour the finished pie filling into the pie crust.
- Cover the edges of the crust with foil to prevent them from overcooking or burning.
- Bake at 350° F in the conventional oven for 40-45 minutes, in the Instant Pot Omni Plus oven for 30-35 minutes, or until the pie filling sets and is firm and not liquidy when you give the pie a jiggle.
- Allow the pecan pie to cool off and set for about 4 hours at room temperature before slicing, then serve and enjoy this Southern homemade pecan pie!
Nutrition Facts : Calories 507 kcal, Carbohydrate 83 g, Protein 5 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 301 mg, Fiber 2 g, Sugar 70 g, UnsaturatedFat 16 g, ServingSize 1 serving
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- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened. Shape into ball; flatten slightly.
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