Easy
Southern Pecan Pie
4 large eggs
1 tablespoon flour
3/4 cup sugar
1/4 cup dark corn syrup
1 cup light corn syrup
1 pinch salt
1 teaspoon vanilla
1-1/2 cups pecans
1 9-inch ready-made deep dish pie shell or 2
regular-sized pie shells. The
best type is the non-frozen, pre-rolled brand found
in the refrigerated biscuit and cookie section in the
supermarket
.
Prepare the
pie crust according to package directions. Keep chilled.
Beat eggs. Add flour, sugar, corn syrups, salt and
vanilla. Mix well. Add pecans and pour into 9-inch deep dish
pie shell. Bake at 350 degrees for 10 minutes.
Lower oven to 300 degrees and bake for 45 to 50 minutes. Cover
edges with thin strips of foil during first 30 minutes of baking. Allow
pecan pie to cool for 1 hour before serving with whipped cream
This rich
pecan pie is made even more decadent with the addition of chocolate in
the
filling. The orange flavoring makes this pie even more
special. Can be
prepared 1 day
ahead. Cover and let stand at room temperature.
Orange
Chocolate Pecan Pie
8 Servings
1 9-inch frozen or refrigerated pie crust
Filling
1 cup lightly packed dark brown sugar
3 large eggs
¼ cup light corn syrup
2 tablespoons dark rum
1 tablespoon unsalted butter, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
2 cups pecan halves, lightly toasted
Whipped cream for serving (optional)
Bake crust according to package directions.
Prepare filling:
Preheat oven to 350° F. Whisk first 7 ingredients in large bowl. Melt
chocolate in top of double boiler over simmering water,
stirring
until smooth. Whisk chocolate into filling. Arrange pecan halves in
bottom of pie crust. Spoon filling over. Bake until filling puffs and
no longer moves
in center when pie is shaken, about 30 minutes. Transfer pie to rack
and cool completely. Cut pie into wedges and serve
You can make the crumb
topping up to 3 days in advance. Keep refrigerated
Apple Crumb Pecan Pie
1 9-inch ready-made pie shell.
The best is the type found in
the refrigerated biscuit and cookie section in the supermarket
1/4 cup light brown sugar
1/2 cup all-purpose flour
5 tablespoons unsalted butter -- softened
2 pounds baking apples, such as Rome or Cortland --
peeled,
cored and cut into 2-inch chunks
3/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter -- melted
1/4 cup warm water mixed with
1 tablespoon cornstarch
1/3 cup pecans, coarsely chopped
Prepare the pie crust according to
package directions. Chill until firm
In a bowl, using your fingers, rub the
brown sugar into the flour until blended. Work in the softened butter
until the mixture is crumbly. This is the crumb topping
In a large bowl, toss the apple chunks with the granulated sugar,
cinnamon and salt. Add the melted butter and then the cornstarch
mixture and stir well. Spoon the apple filling into the chilled pie
shell. Sprinkle the crumb topping over the apples, then sprinkle the
pecans on top.
Bake the pie for about 50 minutes, or until browned on top and bubbling
around the edges. Transfer to a rack and let cool slightly, then serve
warm. Serve this pecan pie with ice cream or whipped cream
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