The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
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My EASY Pecan Pie Recipe - You'll love it !
My classic pecan pie recipe !
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A Pecan Pie with Molasses, Best Old Fashioned Southern Cooks
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Pecan Pie Bars Recipe
These pecan pie bars are ooey-gooey, rich in flavor and easy to make. If you ae looking for classic pecan pie recipe, this easy recipe is for you. Baked buttery crust, nutty filling and lots of pecans.
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►Recipes you might like:
Classic Pecan Pie:
Caramel Pecan Cheesecake:
Bread Pudding:
No-Bake Chocolate Biscuit Cake:
Ingredients:
For the crust:
3/4 cup (170g) Butter, softened
1 3/4 cups (220g) Flour
1/3 cup (67g) Sugar
1/4 teaspoon Salt
For the filling:
1½ cups (495g) Corn syrup, light or golden
4 Eggs
2/3 cups (133g) Brown sugar, dark or light
1/4 teaspoon Salt
2 teaspoons Vanilla extract
2 cups Pecans, chopped
Directions:
1. Make the crust: Preheat oven to 350°F. Line a 9×13 (22*23cm) baking dish with foil and set aside.
2. In a large bowl or in a bowl of a stand mixer, mix butter, sugar, flour and salt. Beat until mixture resembles coarse crumbs.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake for 18-20 minutes or until the edges are lightly golden. Meanwhile make the filling.
5. Make pecan pie filling: in a large bowl whisk corn syrup, eggs, salt and vanilla extract, whisk until combined. Add pecans and stir.
6. Pour the batter on top of the crust and bake for 30-35 minutes.
7. Allow to cool completely, then refrigerate until set before cutting into bars.
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P. Allen Smith's Famous Buttermilk Pecan Pie Recipe
Try out this buttermilk pecan pie recipe at your next gathering. It will have everyone begging for seconds (or thirds)!
Now, don’t be thrown by the title of this recipe. This is another great golden oldie from our family cookbook. Along with roast chicken and mashed potatoes, it is on my short list of favorite comfort foods. Think of it as crème brulee’s culinary cousin. It’s featured in my cookbook, Seasonal Recipes from the Garden. ~ P. Allen Smith
INGREDIENTS:
1 cup pecan halves
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
8 tablespoons butter, melted
1 1/2 cups sugar
3 eggs, beaten
1/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 pie crust, 9-inch
INSTRUCTIONS:
-Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
-Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.
-Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool.
-Lower the oven to 325 degrees F.
-Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
-Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.
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Pecan Pie - Martha Stewart
Not just for the holidays, in this classic pie recipe, a sweet and sticky filling awaits underneath a golden layer of pecans. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.