Best 8 Best Pecan Pie Recipes

THE BEST PECAN PIE

Steps:

• For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
• edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
• While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
• Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

BEST EVER PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, confectioners' sugar, and butter together in a bowl; press into a 9x13-inch baking pan.
• Bake in the preheated oven until lightly browned, about 15 minutes.
• Stir sweetened condensed milk, toffee baking bits, pecans, and egg together in a bowl; pour over hot crust.
• Bake in the oven until browned and bubbling, about 25 more minutes. Cool before serving.

BEST EVER PECAN PIE BARS

Steps:

• Preheat the oven to 350°.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well.
• Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 9" x 13" x 2" baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

THE BEST SOUTHERN PECAN PIE

Steps:

• While your oven is pre-heating to 350F, start melting the margarine over medium heat in a saucepan.
• Once margarine is melted, remove saucepan from heat and stir in brown sugar.
• Beat and then add the eggs and the rest of ingredients to the saucepan-- stir well.
• Pour evenly into the 2 pie shells.
• Lightly sprinkle (or place if whole ones) pecans on top.
• Once oven is pre-heated, bake on cookie sheet@ 350F for 30 minutes.

BEST SOUTHERN PECAN PIE -- DIFFERENT

Steps:

• Melt butter and mix (by hand) with sugar, corn meal, water, vanilla and eggs. Add pecan pieces.
• Pour into unbaked pie shells.
• Bake at 325 degrees for 45 minutes.

SUZANNE'S BEST PECAN PIE

Steps:

• Preheat oven to 350.
• In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.
• While mixture is cooling, grind pecans in a food processor.
• In a mixing bowl, beat eggs with an electric hand mixer or fork.
• Add pecans and syrup mixture to the eggs and stir well with a fork.
• Pour into frozen, unbaked pie shell and place on a cookie sheet.
• Bake for 45 minutes.
• After removing from the oven, brush the top of the pie and the crust with heavy cream.
• Cool completely! Serve with fresh whipped cream if desired.
• This can be made a day or 2 in advance and keeps very well covered in foil.

BEST EVER PECAN PIE BARS

Steps:

• 1. For the crust, beat the butter and granulated sugar in an electric mixer bowl fitted with the paddle attachment for 3 minutes.
• 2. Add the eggs and vanilla extract and mix well. Sift together the flour, baking powder and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• 3. Press the dough evenly into an ungreased 18x12x1 inch baking sheet,making an edge around the outside, the dough will be sticky,sprinkle your hands and the dough lightly with flour. Bake the crust for 15 minutes until the rust is set but not browned. Remove from oven and let cool.
• 4. For the topping combine the butter, brown sugar, and corn syrup in a large heavy bottomed saucepan.
• 5. Cook over low heat until the butter is melted using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from heat and stir in heavy cream and pecans
• 6. Bake for 25-30 minutes until set. Remove from the oven and allow to cool.
• 7. Wrap in plastic and refrigerate until cold. Cut into bars and serve.

BETTY'S BEST PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees. Melt stick of butter in glass bowl. Blend sugar, syrup, salt and vanilla and add to butter. Blend well.
• 2. Add beaten eggs slowly to sugar mixture stirring gently as you pour them in. Fold in pecans and pour into unbaked pie shell.
• 3. Bake at 350 degrees for 10 minutes and then bake at 325 degrees for additional 30 to 40 minutes until middle is set.(if the middle is a little shakey after baking time, pie will firm as it cools). You may want to put a pie shield over edges of crust after it browns to keep it from getting to brown. You can buy them at Wal Mart or most department stores.(Very handy to have)