recipe: (n) pecan pie asap

sapphiresNovember 10, 2002

Hi friends,

Someone volunteerd me to make a pecan pie for Thanksgiving at a large gathering. They did this with good intentions as she likes my pies. However, I have never made a pecan pie because I don't like pecans. I need your help please. I need a TRIED AND TRUE BEST EVER recipe, one that you have made yourself with all the oohs and aahs. I am not interested in website links. Just want something you know to be the best. Thank you for your time and help with this.

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Pastry for a 1 crust pie
2 TBL flour
2 TBL sugar
3 eggs, lightly beaten
2 cups dark corn syrup (Karo)
1 tsp vanilla
1 cup pecan halves

Preheat oven to 425°. Line a 9" pie plate with the pastry.
Combine the flour & sugar & add to the beaten eggs, beating well. Add the corn syrup, vanilla & pecans, stirring well to blend.
Pour the pecan mixture into the pie shell & bake 10 minutes. Reduce the heat to 325° & continue baking about 45 minutes.~~

    Bookmark   November 10, 2002 at 1:41PM
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This is the one I have made for years and it's always good!

Pecan Pie

9-inch unbaked pastry shell
4 eggs; beaten
1¼ cups dark corn syrup
1/3 cup brown sugar
1 tablespoon flour
1¼ teaspoon vanilla
¼ cup butter
1 cup chopped pecans

Preheat oven to 350°. Combine eggs, corn syrup, brown sugar, flour and vanilla; beat well with electric mixer. Melt butter and add to egg mixture along with pecans. Pour into pastry shell. Bake until center of pie is puffed and golden brown, 30 to 35 minutes. **Slice cooled pie using an electric knife for clean even edges.

For Chocolate Pecan Pie: Stir in 1 cup chocolate chips along with the nuts before baking


    Bookmark   November 10, 2002 at 5:31PM
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I first had this pie several years ago at a restaurant in Winnie, Texas. It was so good that I asked the woman who bakes the pies for her recipe, and it's all I've used ever since:

Mrs. Allen's Pecan Pie

1 Cup sugar
3/4 C. light corn syrup
1 tsp. vanilla
3 eggs
4 Tbsp. melted butter
1 Cup chopped pecans
1 9" prepared pie crust (unbaked)

Mix first four ingredients, add butter and pecans. Pour into unbaked pie shell. Bake at 350 degress F for about 45 minutes, or until done (the center doesn't jiggle).


    Bookmark   November 10, 2002 at 5:34PM
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Thank you all so much for your help. Who knew, I always thought it had bourban in it.

    Bookmark   November 10, 2002 at 7:36PM
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I really like this pie as it isn't as sweet. I have been making it for over 30 years and everyone requests it.

Mystery Pecan Pie:
Pie crust for a 9" pie pan
Cream cheese & pecan filling:
8 oz cream cheese
1/2 cup plus 1/4 cup sugar
3 eggs
2 tsp. vanilla extract
1/4 tsp. salt
3/4 cup corn syrup (light or dark)
1 1/4 cup chopped pecans
In a bowl beat cream cheese, 1/3-cup sugar, 1 egg, 1-tsp. vanilla and salt.
Set aside.
In another bowl beat 2 eggs until blended. Add 1/4-cup sugar, corn syrup
and 1 tsp. vanilla; blend well.
Spread cheese mixture in bottom of pie pan. Sprinkle with pecans. Gently
pour syrup mixture over pecans. Bake at 375 for 35-40 minutes, until center
is firm to touch.

    Bookmark   November 18, 2002 at 8:27PM
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Here's my recipe.....came originally from Silver Springs Florida....more than 45 years ago.
Believe no other!! This is the best!!!!
Linda c

The recipe is;
1 cup of white sugar
1 cup white Karo
1 cup chopped pecans ( save 8 or 10 for decorating the top of the pie)
2 eggs and 1/2 a stick of butter ( not margerine!)
1/4 tsp salt
1 tsp pure vanilla
Cream butter and sugae and Karo, add eggs and beat...add nuts and flavorings. mix well and pour into unbaked 8 inch pie shell. Bake in a preheated oven at 350 for 1 hour to 1 and 1/4 hours, until firm.
Linda C

    Bookmark   November 19, 2002 at 12:41AM
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My hubby likes this one better than the traditional, as it's not quite as sweet.

Becky - Windsor, CA

* Exported from MasterCook *

Maple Pecan Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe pastry for a 9 inch single crust pie
3 eggs
1 1/2 cups pecan halves
1 cup real maple syrup
1/4 cup butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (190 degrees C).
Spread the nuts evenly over pie shell.
Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.

- - - - - - - - - - - - - - - - - - -

    Bookmark   November 19, 2002 at 3:20PM
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The one difference I have found to kick Pecan Pie up a notch is to brown the butter. Careful not to burn. Mix the sugar into this, then other ingredients. The browning caramelizes the sugars in the milk.

To answer the question that is sure to arise, no, one cannot brown margarine. No sugars in it.


    Bookmark   December 18, 2002 at 10:25PM
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Saffires - - I adore pecan pie. Did you make one of these? Was it a success?

    Bookmark   January 4, 2003 at 6:55AM
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I'm really late for this one or on the other hand, very early for this year's Thanksgiving. But why wait?

Like the above recipes, this is a sure-fire winner

Makes one 9" pie
Total Time: 1 1/2 hours
Accompaniments: whipped cream or ice cream, optional

3 eggs
1 cup dark corn syrup
4 oz. Baker's German Sweet Chocolate
1/3 cup sugar
2 Tbs. Butter
1 tsp. vanilla
1 1/2 cups pecan halves

9" pie pastry shell, uncooked (I've used the pâte brisèe recipe, fluting the crust just inside the rim of a 10-inch Pyrex pie pan. Perfect!)

o Preheat oven to 350?
o Beat eggs, add all ingredients then stir in pecan
o Pour into shell and bake 60 minutes.
o Mixture will settle when cooling

    Bookmark   February 23, 2003 at 3:51PM
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