Verified answer

If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.

Southern Pecan Pie

Prep: 35 minutes

Bake: 45 minutes

Ingredients

1-1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

1/4 cup finely chopped pecans

4 to 5 tablespoons cold water

3 eggs

1 cup corn syrup

2/3 cup sugar

1/3 cup margarine or butter, melted

1 tablespoon all-purpose flour

2 tablespoons bourbon whiskey

1 teaspoon vanilla

1-1/2 cups pecan halves

Whipped cream

Directions

1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.

3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.

4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.

5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.

Joyce's Pecan Pie

8 servings

Prep: 25 minutes

Bake: 35 to 40 minutes

Cool: 2 hours

Stand: 2 hours

Ingredients

1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry

3 eggs, slightly beaten

1 cup light-colored corn syrup

2/3 cup sugar

1/3 cup butter, melted

1/2 teaspoon salt

2 cups pecan halves

Directions

1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.

2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*

3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.

4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.

*Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.

Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

Pecan Pie Recipe

Print Options

Print (no photos)

Print (with photos)

Filed under Bakery, Dessert, Thanksgiving

Most pecan pie recipes I've found call for 2 cups of sugar - one cup of corn syrup plus one cup of either granulated or brown sugar - which results in pies so sweet they can give you a sugar headache after a couple of bites. This pecan pie recipe has less sugar than most, but the molasses, butter and vanilla bring out the wonderful flavor of the pecans. As with any nut used in cooking, use only the freshest of pecans.

2 eggs, slightly beaten

1 cup light corn syrup

1/4 cup brown sugar

1 Tbsp molasses

2 Tbsp melted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla

1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

Never miss a recipe! Enter your email address to subscribe to Simply Recipes via email: (more details)

Posted by Elise on Nov 17, 2006

Email to a friend Add to Del.icio.us Comments (25) Print (no photos) Print (with photos) Share on Facebook

2 eggs, slightly beaten

1 cup light corn syrup

1/4 cup brown sugar

1 Tbsp molasses

2 Tbsp melted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla

1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

I just made one this afternoon.........super easy!!

3 eggs beaten

add 2/3 cup white sugar

1 cup dark karo syrup

1/3 cup melted butter

1 cup halved pecans, (or pieces if that is what you have)

bake in 350 degrees oven for 50 minutes

After 15 minutes, cover edges of pie crust with foil so it doesn't burn.

Easy and delicious!! Good luck and God bless!!

super easy pecan pie recipe

Use the one that's on the Karo Syrup bottle label - super easy and YUMMY!! Buy the froze pie crusts if you really want to be lazy - lol.

Buy one!!!!!!!!!!!!