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Delicious Pecan Pie Recipes




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

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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


pecan pie



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