Traditional Pecan Pie Filling Food

EASY PECAN PIE

Steps:

• 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.

TRADITIONAL PECAN PIE IN A JAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
• Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
• Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
• Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
• Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
• Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.

SIMPLY SOUTHERN PECAN PIE

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 .

TRADITIONAL PECAN PIE

Steps:

• Preheat oven at 425.
• Keep pie crust refrigerated while you make the filling.
• Beat together the eggs with the sugar.
• Add syrup, salt, and vanilla. Mix well.
• Place nuts in the bottom of the pie crust and pour the filling over the nuts.
• Bake on the BOTTOM rack for 10 minutes.
• Reduce the heat down to just 350 and bake another 40 minutes, until the filling is set. If you need to, cover the pie with foil to keep the crust from burning.
• Cool before serving.

PECAN PIE FILLING

Steps:

• Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
• Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
• Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

EASY PECAN PIE

Steps:

• 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.

SOUTHERN PECAN PIE FILLING

Steps:

• Mix all ingredients and cook in double boiler for 45 minutes, stirring every 10 minutes for the first 20 minutes, then stirring every 3-5 minutes,or until thickened.
• While mixture cools, prepare topping.
• For Topping: Beat egg whites until stiff.
• Add brown sugar and mix well.
• Stir in pecans.
• Pour cooled filling into baked pie shell.
• Cover with topping and bake in 325 degree oven until light brown or about 15 minutes.

TRADITIONAL PECAN PIE FILLING

Steps:

• Watch the video: https://www.momsheart.net/pecan-pie/.
• Heat the oven to 375°F. Spread the pecans on a pan and toast them in the pre-heating oven. This will take 5-7 minutes. Watch the pecans carefully and stir a couple times to prevent burning. Let the nuts cool, then chop coarsely.
• Partially bake the pie shell with pie weights (I cover the crust with foil or parchment paper then cover with pennies) for 20 minutes at 400°F and then without the weights for another 5 minutes.
• In the meantime, melt the butter in a double boiler over simmering water. (I use a metal bowl that fits nicely in a saucepan, but doesn't touch the water below.).
• Remove from heat and stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla.
• Return over the hot water and stir until the mixture is shiny and hot to the touch, about 130°F. Remove from the heat and stir in the pecans.
• When the pie shell is finished baking, remove from the oven and decrease the temperature to 275°F. Pour the pecan mixture into the hot pie shell and bake until the pie looks set, yet soft, when gently pressed with the back of a spoon...about 50-60 minutes.
• Let the pie cool completely before serving...about 4 hours. If you want to serve the pie warm, cool completely first, so it is set. Then warm the pie in a 250°F oven for about 15 minutes.