Pecan Pie?

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Fabulous Pecan Pie

3 eggs
1 cup corn syrup (light or dark)
1 cup sugar
2 T. melted butter
1 t. vanilla
1/8 t. salt
2 cups pecans
1 (9") deep dish pie shell, unbaked

Divided baking times -

Oven at 400º 15 minutes
350º 30 to 35 minutes

Beat eggs slightly. Mix in corn syrup, sugar, butter, vanilla & salt. Add nuts. Pour in pie shell. Bake at 400º for 15 minutes, then 350º for 30 to 35 minutes. Filling should be slightly less set in center than around the edge.

Store in the fridge.
Fudgy Pecan Pie

1/3 cup butter or margarine
2/3 cup sugar
1/2 cup HERSHEY'S Cocoa
3 eggs
1 cup light corn syrup
1/4 teaspoon salt
1 cup chopped pecans
1 unbaked 9-inch pie crust
Additional chopped pecans or pecan halves(optional)

1. Heat oven to 375°F.

2. Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.

3. Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust.

4. Bake 45 to 50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with SWEETENED WHIPPED CREAM and pecans, if desired. 8 servings.

SWEETENED WHIPPED CREAM: Stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff. About 1 cup topping.

FUDGY MOCHA PECAN PIE: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.
Caramel Pecan Pie

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Chocolate syrup, to drizzle on top

Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Drizzle choclate syrup on top for presentation.
Allow to cool until filling is firm.
Ok, here's mine..... made without corn syrup. This makes a "killer pie"

Pecan pie, without corn syrup
Yield: 1- 9 inch pie

One 9" pie shell ( slightly pre-bake the shell so the bottom of pie doesn't come out like raw dough )

4 Large eggs
1 Cup heavy cream
1 ¾ Cup well packed medium brown sugar
½ teaspoon Salt
½ Stick Unsalted butter
2 Tablespoon Brandy (optional, sort of, but not IMHO )
2 teaspoon Vanilla extract
2 Cups toasted and chopped pecan (or 1 cup toasted/chopped and then enough toasted half pieces to go around the top, it makes for a "fancier looking pie"

Preheat the oven to 400°F (200°C).
Whisk together the eggs and heavy cream until very well blended. Add the brown sugar and salt. Melt the butter and add to the mixture. Add the Brandy and vanilla extract.
Place the pecans in the pie shell and pour the custard filling over the pecans, the pecans will automatically float to the surface. Since nine inch pie shells vary in depth and thus volume, not all the custard filling may fit. By not mixing the pecans into the custard filling you will possibly prevent throwing away extra custard filling containing pecans.
Place in the preheated oven for 10 minutes. Then reduce the temperature to 325°F (160°C) and bake until the center of the pie is set, about 65 minutes.
My Mother In Law goes through several bushels of pecans every year. Sometimes simplicity is the answer and I can vouch for this recipe:
3 Eggs
1/2 Cup Sugar
1 Cup Red Karo Syrup
1 tsp. Vanilla
1 Cup Pecan Halves
pinch of salt

Beat and bake in an uncooked pie crust at 325' for 35 mimutes
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