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In a large bowl mix together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla. Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty.
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Preheat the oven to 325°F. In a saucepan over medium-high heat, melt the butter. Once melted, add corn syrup, brown sugar, vanilla extract, and salt. Stir until everything is fully combined. Remove from heat. Whisk in the beaten eggs, then fold in the pecans. Pour the mixture into the unbaked pie crust.
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Instructions. Preheat the oven to 350F degrees and position the oven rack in the bottom ⅓ of the oven. Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes. On a lightly floured surface using a floured rolling pin, roll out the dough into a circle about 12 inches in diameter.
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Leave the oven at 350°F, or if you par-baked at 400°F, reduce your oven temp to 350°F. Place 1 ½ cups of pecan halves on a baking sheet and roast in the oven for 10 minutes. Place the butter in a small saucepan and cook over medium heat until melted, or microwave for 1 minute at 60% power. Set aside to cool slightly.
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Pinch with your fingers - it should come together - if not, add 1/2 tbsp water until it does. Don't blitz longer than 20 seconds. Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2" thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
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To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. Bake in a preheated 350 degrees F (175 degrees C) oven for one.
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Mix the filling: Preheat oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)
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Reduce the oven temperature to 350 degrees F. While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat.
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Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans. Bake the pie for 50-55 minutes or until the top is lightly browned.
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The best pecan pie recipe for the holidays! Enjoy irresistible slices of sweet and gooey filling with crunchy nuts in a flaky pie crust. Pecan pie is the ultimate decadent treat to serve during the holiday time. The buttery crust, nutty texture, and caramel-flavored filling satisfy any sweet tooth. The good news is that just like pecan sandies, this pie is simple to prepare.
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Place in the fridge until needed. Combine the egg yolks, brown sugar, syrup, butter, and cream in a bowl and whisk until smooth. Stir in the chopped pecans to the mix, reserving about ½ cup to lay on top of the pie if desired. Pour the pecan mix into your prepared pie shell. Place on any of the reserved pecans.
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Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. On a floured surface flatten dough ball with rolling pin.
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In a medium bowl, combine the sugar, cane sugar syrup, and butter. Add eggs and beat until frothy. Stir in salt, and vanilla extract. Place pecan halves into bottom of frozen pie shell. Add mixture on top. Cover top and crust loosely with foil. Bake pie for 30 minutes. Remove foil, then continue baking for 20 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Combine sugar, corn syrup, butter, water, and cornstarch in a saucepan over medium heat. Bring to a full boil; remove from heat. Dotdash Meredith Food Studios. Beat eggs in a large bowl with an electric mixer until frothy.
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Stir often. Pour butter into the sugar mixture and whisk to combine. Stir in pecans and pour the pecan pie filling into the prepared crust. Place the pie plate on a rimmed baking sheet in case it overflows. This will make clean-up a lot easier. Fourth: Bake pie for 50-60 minutes or until the center is set.
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Mini Pies - Cut the pie dough into 12 equal circles and place each piece in each spot of a muffin pan. Add the chopped pecans and the syrup, and top with extra pecans. Bake for about 25 minutes, or until the filling is set. Allow the mini pies to cool in the pan before transferring them to a wire rack.
