Delicious Pecan Pie Recipes___

Orange Chocolate Pecan PieOrange Chocolate Pecan Pie
  • The best type of pre-made pie crust to use is the non-frozen, pre-rolled brand found in the refrigerated biscuit and cookie section in the supermarket
  • Follow package directions for pre-baking the crust
  • Toast pecans for best flavor. The nuts can be chopped or arranged decoratively using pecan halves
  • Pie will be set once it has completely cooled
  • All recipes are for a 9-inch pie crust which serves 6-8


Honey Pecan Pie

1 9-inch pie crust
1 cup light brown sugar
3 tablespoons granulated white sugar
3/4 cup unsalted butter
1/2 cup honey
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups pecans (toasted and chopped)

Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 F on a candy thermometer.  Remove from heat and stir in heavy cream and pecans, mixture will bubble slightly. 

Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool.




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 

Prepare the pie crust according to package directions.   In an electric mixer, beat  eggs until blended.  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


Orange Chocolate Pecan Pie

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.

 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 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



Apple Crumb Pecan  Pie

You can make the crumb topping up to 3 days in advance. Keep refrigerated

1 9-inch ready-made pie shell. 
 1/4 cup light brown sugar
 1/2 cup  all-purpose flour
 5 tablespoons unsalted butter, softened
 2 pounds baking apples, 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, cool slightly and serve warm. Serve this pecan pie with ice cream or whipped cream