Best Ever Recipe Pecan Pie - Quick and Easy to Make
Pecan pie is traditionally made using a filling made by combining pecan nuts, eggs, butter, vanilla, molasses, brown sugar, or maple syrup.
A crushed biscuit base is usually used, and the pecan pie slices are generally served with whipped cream or ice cream.
There are many variations with extra ingredients such as chocolate, bourbon, sweat potato, caramel, dark rum, cherries, apples and other fruit.
It is thought that the French settlers to New Orleans created pecan pie using the native pecan nut. Recipes date from about 1897.
This article is a collection the best ever pecan pie recipes.
Simple, Easy Pecan Pie with Brown Sugar and Corn Syrup
- 1-1/2 cups (375 ml) pecan halves
- 1 teaspoon (5 ml) vanilla
- 2 tablespoons (25 ml) butter, melted
- 3/4 cup (17 5ml) corn syrup
- 3/4 cup (175 ml) packed brown sugar
- 3 eggs, lightly beaten
- 1 unbaked 9-inch (23 cm) single-crust pie shell
Mix the brown sugar, eggs, butter, corn syrup and vanilla until combined well and stir in the pecans. Pour the mixture into the pie shell. Bake in the lower area of an oven preheated to 370 degrees F (190 degrees C) for about 35 - 45 minutes. Check to ensure the pie is cooked properly. The pastry should be golden and filling should be set and just firm to the touch. You can use foil to shield the edge of the pastry if it starts to brown too quickly, before the filling is set. Brush the filling with maple or corn syrup and cool before serving with whipped cream.
Pecan Pie with Brown Sugar and Dark Rum
- 2 cups pecans, broken into large pieces
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large fresh eggs
- 1/4 cup softened unsalted butter
- 2 tablespoons dark rum
- 3 cups corn syrup
- 1 cup turbinado, dark muscovado sugar, or light brown sugar
- 1 packet shortcrust pastry
- For Serving: whipped cream or vanilla ice cream
Unpack and roll the pastry dough to form a large circle with the pastry about 1/8 inch thick (3-5 mm). Transfer the dough to a buttered metal, ceramic or glass pie pan (9 inches; 20 cm). Trim off the excess dough, leaving a folded-back fluted border. Cool the pie base in the refrigerator while the filling is made.
Preheat the oven to 350 degrees F (175 degrees C). Add the sugar, corn syrup and butter and add the dark rum to a medium size saucepan. Bring the saucepan to the boil using medium heat, and simmer for about 60 seconds stirring constantly. Remove the saucepan from the stove. Cool to room temperature (generally about 15-25 minutes). Beat the eggs in a small bowl until creamy, and add the cooled syrup mixture while beating. Add the salt, vanilla and pecans. Transfer the filling to the pie shell. Bake in the lower third of the oven for 40-55 minutes. The pastry should be light brown and the filling is set on the edges but slightly wobbly in the center. Cool the pie completely on a wire rack.
Chocolate Pecan Pie
- 1 1/2 cups pecan halves
- 3 eggs
- 1 cup high-quality, semisweet chocolate chips
- 1 teaspoon vanilla
- 1/4 cup butter or margarine, melted
- 1/2 cup sugar
- 1 cup light corn syrup
- 1 pie crust, softened as directed on box
- 10 pecan halves and extra chocolate chips (for dressing the pie top)
- 1/2 cup whipping cream, whipped (for topping)
Pre- heat your oven to 325 degrees F ( 165 degrees C). Prepare the pie crust and add it to a buttered 9-inch (20 cm) glass pie plate. In a large mixing bowl, beat the butter, vanilla, corn syrup, eggs and sugar using an electric mixer until very well blended. Add the chocolate chips and pecans and pour into the pie base in the pan. Bake for about 50-60 minutes. Check for doneness and don’t overcook. The pie base should have a deep golden brown color and the filling just set before removing from the oven. Cool completely for about 60 minutes about 1 hour. Garnish with half pecan nuts dipped in melted chocolate (use a microwave). Refrigerate for 20 minutes to set the chocolate before serving with whipped cream.
Rich Bourbon and Chocolate Pecan Pie
- 1 cup pecans, roughly chopped
- 1 cup semisweet, dark chocolate chips
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup bourbon
- 4 eggs, beaten
- 1/2 cup butter
- 1 cup light corn syrup
- 1 cup white sugar
- 1 pie shell (9 inch; 20 cm)
Preheat your oven to about 320 degrees F (160 degrees C). Combine the butter, sugar, corn syrup in a small saucepan. Heat to melt the butter and sugar using moderate heat, stirring constantly. Set aside to cool. Meanwhile, using a large bowl combine eggs, vanilla, salt and bourbon and mix well. While whisking, slowly combine the syrup mixture with the egg mixture. Mix in the chocolate chips and pecans and pour the mixture into the pie shell. Bake for 50 -60 minutes, until the shell is golden brown and the filling is just set. Cool before serving.
Individual Mini Pecan Pies
- 150g (5oz) pecan halves
- 1/2 teaspoon vanilla extract
- 75g (3oz) dark muscovado sugar
- 200g (7oz) golden syrup
- 20g (3/4 oz) butter, melted
- pinch salt
- 2 large free-range eggs
- 500g (1lb) ready-made sweet shortcrust pastry, rolled to 5mm (1/4 inch)
- thick vanilla ice cream, or whipped cream to serve
Preheat the oven to 190 degrees C (375 degrees F). Line 6 individual tart pans with circles of the rolled sweet pastry. Transfer to the refrigerator and chill for about 30 minutes.
Bake the tart cases, line with baking sheet, blind on a baking sheet. Filled the lined cases with baking beans or uncooked rice for about 15 minutes. Remove from the oven and take out the baking beans, rice and parchment. Return the tarts to the oven to brown for about another 5 minutes. They should be golden brown. For the filling whisk the eggs in a small bowl. Add the melted butter, salt, golden syrup, vanilla extract and muscovado sugar. Whisk the mixture well until the mixture is well blended and smooth. Carefully pour the filling into each of the tart cases, until the level is just below the rim of the tart case. Place a group of pecan halves arranged in a circle around the top of each tart. Bake in the pre-heated oven for about 10-15 minutes, checking often until the filling is just set.
Cool for 10 minutes before serving with a scoop of vanilla ice cream.
© 2013 Dr. John Anderson
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