Classic Pecan Pie
Karos Classic Pecan Pie
Pecan Pie with Cane Syrup and Molasses
Maple Pecan Pie
Creamy Pecan Pie
Creamy Pecan Pie
Impossible Pecan Pie
Mystery Pecan Pie
Pecan Surprise Pie
Pecan Crunch Pie
Grandma's Pecan Pie
These recipe are for Thierry, who wanted traditional pecan recipe. Here
are some traditional and some not so traditional. The first one is the
recipe my grandmother Stautzenberger gave to me and I know its an old
one. Have tried most of them. I have not made the last 4. Will try them
sometime soon.
Terry S.
e-mail-- [email hidden]
Grandma's Pecan Pie
1 unbaked pie crust, 9-inch
3 large eggs, slightly beaten
1 cup sugar
1 cup dark Karo syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 cup or more pecans halves (if chopped, only 1/2 cup)
Mix all ingredients together and put in unbaked pie crust. Start at
425 degrees for 10 minutes to set crust and bake at 400 degrees until
done (approximately 1/2 hour).
Classic Pecan Pie
1 Pillsbury all ready pie crust
3 large eggs, slightly beaten
1/4 cup brown sugar
1 tablespoon flour
1 cup Karo light corn syrup
1 teaspoon vanilla
1 cup pecans, broken into pieces
Set oven at 450 degrees. Line a 9-inch pie pan with plain pastry.
Mix and pour all ingredients into the pie pan. Bake 10 minutes. Reduce
heat to 350 degrees and bake 25 minutes or longer depending on your
oven.
Karos Classic Pecan Pie
3 large eggs, slightly beaten
1 cup sugar
1 cup Karo, light or dark corn syrup
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1 1/4 cups pecans
1 unbaked or frozen deep dish pie crust, (9-inch)
Preheat oven to 350 degrees. In medium bowl with fork beat eggs
slightly. Add sugar, corn syrup, margarine and vanilla; stir until
blended. Stir in pecans. Bake 50 to 55 minutes or until knife inserted
halfway between center and edge comes out clean. Cool on wire rack.
Pecan Pie with Cane Syrup and Molasses
1/4 cup butter
1/4 teaspoon salt
1 tablespoon all purpose flour
1 tablespoon cornstarch
1 1/2 cups pure Georgia Cane Syrup
1/4 cup dark molasses
1/4 cup sugar
2 large eggs
1 cup pecans
1 teaspoon pure vanilla extract
Unbaked pastry for 1 medium sized pie In a heavy saucepan, melt
butter, add salt. Add flour and cornstarch, and stir until smooth. Add
cane syrup, molasses and sugar. Boil for 3 minutes, then cool. Add
beaten eggs, pecans and vanilla, blending well. Pour into pan lined with
unbaked pastry Bake in hot oven at 450 degrees for 10 minutes. Reduce
heat to 350 degrees, and bake 30 to 35 minutes.
Maple Pecan Pie
1 unbaked pastry shell, 9-inch
1 cup pure maple syrup
3 large eggs, beaten
1/2 cup firmly packed light brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/4 cups pecan halves or pieces
Place oven rack in lowest position in oven; preheat oven to 350
degrees. In a large bowl, combine all ingredients except the pie shell.
Pour into pastry shell. Bake 35 to 40 minutes or until golden. Cool.
Serve at room temperature or chilled. Refrigerate any leftovers. Yields:
8 serving
Creamy Pecan Pie
1 large package vanilla pudding mix
1 cup light corn syrup
3 large eggs, beaten
1 cup canned milk
1 cup pecans, chopped
1 pie crust, 9-inch unbaked
Preheat oven to 375 degrees F. Prepare pie shell. Blend pudding mix
and corn syrup. Stir in milk and eggs then add pecans. Pour filling into
pie shell. Bake for 40 minutes or until the mixture is firm in the
center. Cool before serving.
Creamy Pecan Pie
1/3 cup butter
3/4 cup sugar
2 large eggs, beaten
1/2 cup dark corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cup chopped pecans
1 cup sour cream
1 unbaked 9-inch pie crust
Cream butter and sugar. Add eggs, syrup, salt and vanilla. Mix well.
Stir in pecans and sour cream. Pour into pie crust. Garnish with whole
pecans. Bake at 375 for 45 minutes. Serve cold.
Impossible Pecan Pie
1 1/2 cup chopped pecans
3/4 cup milk
1/2 cup Bisquick baking mix
4 large eggs
3/4 cup packed brown sugar
3/4 cup dark corn syrup
1/4 cup butter, softened
1 1/2 teaspoons vanilla
Heat oven to 350 degrees. Grease pie plates. Sprinkle pecans in
plate. Beat remaining ingredients until smooth. Pour into plate. Bake
until knife inserted in center comes out clean, 50 to 55 minutes. Cool 5
minutes. Top with ice cream and serve warm.
Mystery Pecan Pie
Note: Pecan pie with a creamy layer of cream cheese to
boot! If pecan pie has been too sweet for your taste, give this a try;
the cream cheese helps cut the sweetness as well as gives a creamy
texture.
Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
4 tablespoons water
In a bowl combine flour and salt, cut in shortening until crumbly.
Add up to water gradually, mixing until just moistened. Roll the dough
on a floured surface, then fit into a 9-inch pie plate; flute the edge.
Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 large egg
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups pecans, chopped
Beat in a bowl cream cheese until creamy, beat in sugar, egg,
vanilla, and salt. Spread in the pie shell. Sprinkle pecans on top.
Topping:
3 large eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
In another bowl beat until well blended the eggs, sugar, corn syrup, and
vanilla. Pour over the pecans. Bake at 375 degrees for 35 minutes, or
until the center is set. Cool on a wire rack. Yields: 8 servings.
Pecan Surprise Pie
Note: Two pies in one: spicy pecan and tender cheesecake.
Comes out of the oven with the layers switched! It looks like a
cheesecake but a surprise is underneath.
Filling:
1 pie shell (9 inch)
1 package (8 ounce) cream cheese, softened
1/3 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups chopped pecans
Preheat oven to 350 degrees. In a small mixing bowl, beat cream cheese
until fluffy. Add sugar and beat until smooth. Thoroughly mix in the egg
and vanilla extract. Do not over beat. Spread mixture into pastry
shell. Sprinkle with chopped pecans.
Topping:
3 large eggs, beaten
1 cup light corn syrup
1/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
In a medium bowl, combine the beaten eggs, corn syrup, sugar, vanilla
extract, salt, cinnamon, and cloves. Mix until incorporated but not
frothy. Pour mixture over pecan layer. Bake in preheated oven for 35 to
45 minutes, until filling is set and pecans are browned. Pie will be
quite high, but will settle as it cools. Yields: 8 servings.
Pecan Crunch Pie
5 large egg whites, beaten until stiff
1 cup sugar
20 Ritz crackers, crushed
1 cup pecans
1 teaspoon vanilla
Cool Whip
Gradually add sugar to stiff egg whites. Continue to beat until all
sugar is dissolve. Fold in rushed crackers and chopped pecans. Add
vanilla. Stir. Bake in 9-inch pie pan sprayed with Pam at 350 degrees
for 25 to 30 minutes or until done. When pie is completely cooled, top
with Cool Whip. Keep refrigerated.
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