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 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.
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 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.
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 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 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.
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.
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 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.
