Time 1h10m Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Stir in pecans. Pour the mixture into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.
Yield 8 Number Of Ingredients 7 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.
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 .
Time 3h30m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 375°F; place cookie sheet in oven to preheat. In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust. Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.
Time 1h50m Yield 6 serving(s) Number Of Ingredients 7 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.
Time 3h35m Yield 1 pie or about 8 servings Number Of Ingredients 14 Steps:
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized 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, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized 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. On a lightly floured surface, roll the dough with a rolling pin 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. Set separate racks in the center and lower third of 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 sides of the parchment paper 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: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. 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 the vanilla. Set the mixture 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 sheet pan and pour the filling into the hot crust. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
Time 1h Yield 8-10 servings. Number Of Ingredients 9 Steps:
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.
Time 1h Yield 8 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the sugar, flour, salt, eggs, corn syrup and vanilla. Stir in pecans. Pour into pastry shell. Cover pastry edges with foil to prevent excess browning. , Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes or until golden brown. Cool on a wire rack.
Time 1h5m Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Grease 9-inch pie plate. Sprinkle pecans in pie plate. Beat remaining ingredients with fork until blended. Pour into pie plate. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
Yield 8 Number Of Ingredients 17 Steps:
To make crust: Mix flour, sugar and salt in a medium bowl. Rub cream cheese into flour mixture with fingertips to blend thoroughly. Using a box grater, grate frozen butter and shortening into flour mixture. Working quickly, rub fat into flour until it has the texture of coarse sand and small pebbles. Stir in ice-cold water with a fork until dough clumps form; press to form a cohesive ball. Wrap dough in plastic wrap, pressing it into a thick disk. Refrigerate until cold and firm, at least 1 hour. (Can be refrigerated up to 2 days or frozen for a month.) Roll dough on a lightly floured surface into a 14-inch circle, turning frequently and dusting with flour to keep it from sticking. Fold dough in half; quickly lift it into 9-inch Pyrex (not deep-dish) pie plate and unfold. Fit dough into plate so it is not stretched in any way. Trim with scissors to 1/2-inch beyond pan lip. Roll overhanging dough under with fingertips so it is flush with pan lip, then flute. Refrigerate at least 30 minutes or up to 4 hours. (Do not prick shell with a fork.) Adjust oven rack to lowest position and heat oven to 400 degrees. Line pie shell with a sheet of heavy-duty foil. Crumple 3 large pieces of foil into balls and place in shell to act as light weights. Bake (lightly pressing on foil if dough starts to balloon) until fluting turns golden brown, 18 to 20 minutes. Remove all foil; bake until bottom starts to turn golden brown, about 5 minutes longer. Remove shell from oven. To make filling: Adjust oven rack to middle position and reduce temperature to 300 degrees. In a separate pie plate, toast pecans in oven until fragrant, about 10 minutes. Reduce temperature to 250. Meanwhile, heat brown sugar and corn syrup in a medium heat-proof bowl over a pan of barely simmering water until sugar is almost dissolved. In another medium bowl, whisk eggs, yolks, vanilla and salt. Slowly whisk warm sugar mixture into eggs. Return bowl to pan of simmering water. Whisk in butter. In a small pan over low heat, stir together cornstarch and water until pasty thick; whisk into sugar-egg mixture. Heat in bowl over simmering water, stirring frequently. Set pie shell on middle oven rack. Sprinkle in pecans, then pour filling into shell. Bake until pie puffs slightly and just sets, 35 to 45 minutes. Cool to room temperature and serve.
Time 2h10m Yield 8 servings Number Of Ingredients 13 Steps:
Make the crust: Sift the flour and salt together into a large bowl. Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to coax the large chunks of butter to the surface. Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined. Add the liquid to the flour mixture, reserving ¼ or so in case you don’t need all of it–you don’t want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm. Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days. Preheat the oven to 350°F (180°C). Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Start to roll out the dough, turning every few rolls.. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish. Trim any excess dough around the sides, then crimp the edges in a decorative pattern. Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 9. Bake for 15 minutes, until lightly golden brown. Make the filling: In a large bowl, whisk together 1½ cups (185 G) pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt. Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining ½ cup (62 G) pecans in concentric circles on top. Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely. Slice and serve the pie chilled or at room temperature. Enjoy!
Time 1h10m Yield 8 Number Of Ingredients 10 Steps:
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.
Time 1h5m Yield 8 servings Number Of Ingredients 7 Steps:
Heat oven to 400ºF. Whisk first 5 ingredients until blended. Stir in nuts. Pour into Foolproof PHILLY Pie Crust. Bake 15 min. Reduce oven temperature to 350°F. Continue baking pie 30 to 35 min. or until top is puffed and lightly browned. Cool completely. Serve topped with COOL WHIP.
Time 50m Number Of Ingredients 8 Steps:
Set pie crust out to thaw the night before, in the refrigerator, or set out at room temperature, until thawed. Place pie crust on a baking sheet and set aside. Preheat oven to 375 degrees F. In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, salt and eggs. Coarsely chop 1 1/2 cups of pecan halves and fold into the pie filling. Pour filling into pie crust. Top with remaining pecan halves. Place pie in the center of a baking sheet and bake for 35-40 minutes or until the center is set. Let cool and store in the refrigerator before serving. Top with whipped cream, if desired.
More about “easy pecan pie recipes”
Time 1h10m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
