Best 4 Mamas Pecan Pie Dee Dee Recipes
For those with a sweet tooth and a craving for a classic Southern treat, Mama's Pecan Pie Dee Dee is an absolute must-try. This delectable dessert, with its buttery crust, gooey pecan filling, and hint of cinnamon, is a true masterpiece that will transport you to the heart of the American South. Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking an impressive dish to wow your guests, this recipe is sure to become a cherished favorite.
Let's cook with our recipes!
MAMA'S PECAN PIE
Chef Virginia Willis says too many pecan pies are mostly goo without enough pecans, making them far too sweet.
Provided by Adapted from Willis's "Bon Appetit, Y'all" (Ten Speed Press, 2008)
Yield 16
Number Of Ingredients 12
Steps:
- 1 For the crusts: Combine the flour, salt, shortening and butter in the bowl of a food processor; pulse for up to 10 seconds, until the mixture resembles a coarse meal
- 2 Add the ice water one tablespoon at a time, pulsing to combine just until the dough comes together without being sticky or crumbly
- 3 Shape the dough into 2 flat disks and wrap separately in plastic wrap
- 4 Refrigerate for at least 30 minutes and up to overnight
- 5 Have ready two 9-inch pie plates
- 6 Lightly flour a work surface
- 7 Working with one disk of dough at a time (keeping the remaining disk chilled), place the dough in the center of the floured surface and roll close to, but not over, the edge of the dough farthest from you
- 8 Lift the dough and give it a quarter-turn; repeat the rolling and turning until the dough is 1/8-inch thick and about 2 inches wider than the diameter of the 9-inch pie plates
- 9 Ease the pie dough into the pie plate; trim to a 1-inch overhang, then fold the overhang under itself along the rim of the plate
- 10 Use a fork or your fingers to crimp the edge as desired
- 11 Refrigerate for 30 minutes; repeat the process with the remaining disk of dough
- 12 When ready to bake, preheat the oven to 350 degrees
- 13 For the filling: Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl, stirring until mixed well
- 14 Add the pecans, stirring to incorporate
- 15 Divide the filling evenly between the 2 chilled pie shells
- 16 Place the pies on a large baking sheet and bake, rotating once, for about 55 minutes, until a knife inserted into the center comes out clean
- 17 Transfer the pies to a wire rack to cool before serving or storing
Nutrition Facts : Calories 460 calories, Fat 29 g, Carbohydrate 47 g, Cholesterol 55 mg, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g
MAMA'S PECAN PIE - DEE DEE
This is a beautiful pie I was proud to display for our Thanksgiving Dinner. When I was cooking the mixture on the stove it almost smelled like butter toffee! I did shield the crust after I added the pecans to prevent the crust from burning. It turned out great!
Provided by Diane Atherton @DeeDee2011
Categories Pies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Beat eggs; add sugar and cream well.
- Add Karo syrup, melted butter, and vanilla; mix well. Pour into uncooked pie shell and cover with pecans. NOTE: Shield the crust with strips of aluminum foil to prevent burning edges of crust.
- Bake about 40 to 55 minutes @ 350° or until it doesn't shake more than jello would.
- I found this info online at: http://www.squidoo.com/perfect-pecan-pie#module156619723 WHAT MAKES MY PIE RUNNY? The first time I made pecan pie, it was perfect. The filling was gooey and delicious, not the least bit runny. Maybe it was beginner's luck, because the second time I made pecan pie, it was runny. The third time, it was more like pecan soup. The fourth time, I cooked it longer, which produced burnt pecan soup. So I asked questions and experimented. Whenever I planned to take one to a potluck supper, I made two pies--one for me to taste, to see if it was acceptable; and the other to share (or throw away, depending on how that first pie tasted). Eventually I got it right. Now I am so confident in my pecan pie baking skills that I only bake one pie, and take it to a party without even testing it first. Here's the thing: Pecan pie filling is like a custard without the milk. The eggs make it set up. Never use a store-bought crust in an aluminum pan. Measure your ingredients carefully, because baking is more science than art. Verify your oven temperature is really at 350. (Don't trust your dial.). And remove it from the oven when when a toothpick comes out with just a tiny bit of gooey goodness on it. if that still isn't enough, try one or more of these suggestions: •If you're using a frozen crust, try a fresh crust You don't need to add the extra moisture. •If you're cutting your cooking time short to avoid overbrowning, or cooking at less than 350 for the same reason, don't. If your crust is burning too soon, cover the edges with foil or with a pie crust protector. Remove it for the last fifteen minutes of baking. (See below for more information.) •Throw in a few extra pecans. In fact, that's a good idea even if you don't have trouble with runny pies. •Add a fourth egg or a tablespoon of flour or cornstarch. Any of these options should make your pie filling more solid.
MAMA'S PECAN PIE
This is the pecan pie recipe I grew up on. It is my Mama's recipe and it is delicious every time. The measurements on the flour and butter is the way Mama told it to me, but it works.
Provided by Nelda Carnley @BamaNama
Categories Pies
Number Of Ingredients 7
Steps:
- Beat eggs with fork. Add sugar, butter, flour and salt to eggs, mix well. Add syrup, mix well. Add pecans, mix. Pour into pie crust and bake at 350 degrees for 45 minutes or until set.
MOM'S SOUTHERN PECAN PIE
My Mother first made this pie in 1949. The recipe was on a can of pecans. (I wasn't born then, but evidently pecans used to be sold in cans.) She kept the can in the kitchen cabinet. For some reason she never wrote it down. It's been a family favorite for 4 generations.
Provided by Junebug
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Combine sugar, butter and syrup.
- Add beaten eggs and pecans and mix well.
- Pour filling into pie shell.
- Bake for about 45 minutes til center barely "jiggles".
- Cool and enjoy.
Tips:
- To ensure your pie crust is flaky and tender, use a combination of butter and shortening. Butter adds flavor, while shortening helps keep the crust from becoming too tough.
- Work the butter and shortening into the flour until it resembles coarse crumbs. Avoid overworking the dough, as this can make the crust tough.
- When rolling out the dough, use a light touch. Again, avoid overworking the dough, as this can make it tough.
- Chill the dough for at least 30 minutes before baking. This will help prevent the crust from shrinking.
- Preheat your oven before baking the pie. This will help ensure that the crust cooks evenly.
- Bake the pie until the crust is golden brown and the filling is set. The filling should not be runny.
- Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
Mama's Pecan Pie is a classic Southern dessert that is perfect for any occasion. With its flaky crust, gooey filling, and crunchy pecans, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Mama's Pecan Pie a try. You won't be disappointed!
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