Maple Syrup Pecan Pie

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INGREDIENTS:

1 1/4 cups maple flavored pancake syrup
1/3 cup packed golden brown sugar
3 eggs
1 egg yolk
2 tsps all purpose flour
1 1/2 tsps pure vanilla extract
2 tbsps melted butter
1 1/2 cups pecan halves
9 inch unbaked deep dish pie shell

LET'S MAKE THE PIE:

Preheat the oven to 350 degrees.  Stir syrup, sugar, eggs, egg yolk, flour and vanilla in large bowl to blend.  Whisk in melted butter (syrup mixture will be very thin at this point).  Stir in 1 cup of pecans.

Place frozen pie shell on heavy cookie sheet.  Carefully pour maple syrup mixture into pie shell.  Arrange remaining 1/2 cup of pecans on top of syrup mixture, pressing into syrup mixture to coat.

Place baking sheet in center of oven.  Bake pie for 50 minutes or until edges are golden and filling is just set in center.  Cool pie on cooling rack for 25 minutes.  Cut pie into wedges and serve warm or at room temp.

Pecan Chocolate Chip Pie

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This recipe is by Emeril Lagasse.

INGREDIENTS:

• 1 1/2 cups pecan halves
• 1 store-bought or homemade pie crust in a deep-dish 9-inch plate
• 1/2 cup semisweet chocolate chips
• 1 tablespoon all-purpose flour, plus more for coating chocolate chips
• 3 large eggs, lightly beaten
• 1 cup packed light-brown sugar
• 1 cup light corn syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 cup (1/2 stick) salted butter, melted

LET'S MAKE THE PIE:

1. Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
2. Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Chocolate-Pecan Pie

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This recipe is by Martha Stewart.

INGREDIENTS:

• All-purpose flour, for work surface
• 2 large eggs
• 1/2 recipe Pie Dough
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 2 cups pecan halves
• 4 ounces bittersweet baking chocolate (such as Ghirardelli 60 percent cacao), chopped

LET'S MAKE THE PIE:

1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
2. In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
3. Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

Chocolate Pecan Pie with Chocolate Crust

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This recipe is by Martha Stewart.

INGREDIENTS:

• 2/3 cup sugar
• 1 cup light corn syrup
• 4 ounces semisweet chocolate, chopped into 1/2-inch chunks
• 2 tablespoons unsalted butter
• All-purpose flour, for dusting
• Chocolate Crust Dough Chocolate Crust Dough
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups pecan halves
• 2 tablespoons fresh or dried lavender, for garnish (optional)
• Whipped cream, or creme fraiche

DIRECTIONS:

1. Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
2. In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
3. Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
4. In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
5. Pour filling into crust. Bake 20 minutes. Lower oven temperature to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.

Kentucky Derby Pie

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This recipe is by The Cozy Little Kitchen Blog!  Click image to get the recipe!

Sawdust Pie

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This recipe is by Cookin Chemist Blog!  Click image to get the recipe!

Pumpkin Pecan Pie 2

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This recipe is by The Local Cook Blog!  Click the image to get the recipe!

 

Mexican Chocolate Pecan Pie

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Chocolate Pecan Pie {Recipe & Photo Compliments of Chef Marcela Valladolid from her cookbook “Mexican Made Easy”}

INGREDIENTS:

Nonstick cooking spray
1½ cups graham cracker or Maria cookie crumbs
12 tablespoons (1½ sticks) unsalted butter, plus 7 tablespoons, melted
½ cup plus 2 tablespoons (packed) light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves
¼ cup Mexican crema or heavy cream
1 disc Mexican chocolate or 3 ounces bittersweet chocolate, finely chopped

LET'S MAKE THE PIE


1. Spray a 9-inch pie dish with cooking spray.
2. Process the cookie crumbs, 7 tablespoons melted butter, and 2 tablespoons of the brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the pie dish. Cover and freeze while preparing the filling (or for up to 1 week).
3. Preheat the oven to 350°F.
4. Combine the 12 tablespoons butter, remaining ½ cup brown sugar, and the corn syrup in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat, add the chocolate, and stir until melted and smooth.
5. Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a rack and cool completely before serving.

Wanna Be Pecan Pie

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This is by The Boys Made Me Do It Blog!  Click the image to get the recipe!

Maple Bacon Pecan Pie

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This recipe is by Milehimama Blog!  Click the image to get the recipe!

Toasted Pecan & Dulce de Leche Pie

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This recipe is by Vanilla Bean Baker Blog!  Click the image to get the recipe!

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Cranberry Pecan Pumpkin Tart

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This recipe is courtesy of Good Life Eats Blog!  Click the image to get the recipe!

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Upside Down Apple Pecan Pie

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This recipe is courtesy of Tidy Mom Blog!  Click the image to get the recipe!

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

1. 

Old Fashioned Chess Pie with Pecans

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Ingredients:

• 1/2 cup butter
• 1 cup granulated sugar
• 4 eggs - 3 whole, 1 separated
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 2 teaspoons finely grated lemon peel, optional

Preparation:

Cream butter and sugar until light. Beat in 3 eggs and 1 egg yolk, one at a time, beating well after each addition. Beat in cream and vanilla. Stir in pecans and lemon peel, if using. Beat the remaining egg white until stiff peaks form then fold into filling mixture. Pour mixture into shell; bake at 350° for 45 minutes, or until set.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Bill's Pumpkin Pecan Pie

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 Recipe from Penzeys Spices

INGREDIENTS:

Pie Crust

• 11/2 sticks butter, room temperature (3/4 cup)
• 11/2 Cups flour
• 1 TB. sugar
• 1/2 tsp. salt
• 3-5 TB. milk

Pumpkin Layer

• 1 16 oz. can pumpkin (not pie filling)
• 3/4 Cup sugar
• 1/2 tsp. salt
• 1 tsp. CINNAMON
• 1/2 tsp. GROUND ALLSPICE
• 1/2 tsp. PURE VANILLA EXTRACT
• 2 large eggs

Pecan Layer

• 1 Cup white corn syrup
• 1 Cup dark brown sugar
• 1/3 Cup melted butter
• 1 tsp. PURE VANILLA EXTRACT
• 3 large eggs, slightly beaten
• 2 Cups chopped pecans

LET'S MAKE THE PIE:

Crust:  Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. Divide the dough in half and pat into discs. Cover in plastic wrap and chill for 30 minutes before rolling out. On a well-floured surface, roll the discs from the center to the outer edges with a well-floured rolling pin. Add more flour if needed. Roll until the circles are larger than your pie pans. Gently ease the crusts into the pans.

Pumpkin Layer:  Prepare the pumpkin layer while the crust dough is chilling. Preheat oven to 350°. In a mixing bowl, beat together the pumpkin, sugar, salt, CINNAMON, ALLSPICE and VANILLA until well mixed. Add the eggs and beat until combined. Divide the pumpkin mixture evenly between the two crust-lined pie plates. Bake at 350° for 15 minutes. Check the pies by jiggling them gently. You don’t want the pies to be completely set, you want them to still be slightly under-baked but not runny. Remove from the oven and let cool while you make the pecan layer.

Pecan Layer:  In a mixing bowl, combine the corn syrup, brown sugar, butter and VANILLA. Mix well. Add the eggs and mix to combine. Fold in the pecans. Divide the pecan mixture between the two pies and return them to the 350° oven. Bake for 45 minutes.

Prep. time: 30 minutes
Baking time: 15 + 45 minutes = 60 minutes total
Serves: 16-24 (2 pies)

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Chocolate Walnut Pecan Pie

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 Recipe from Penzeys Spices

INGREDIENTS:

• single crust pie shell-see below for our favorite recipe
  
• 1/2 Cup chopped pecans
  
• 1/2 Cup walnuts
  
• 4 eggs
  
• 1/2 Cup corn syrup, light or dark
  
• 2 TB. (good squeeze) honey
  
• 1/3 Cup white sugar
  
• 1/3 Cup brown sugar
  
• 6 TB. melted butter
  
• 1/4 Cup bourbon
  
• 1 TB. PURE VANILLA EXTRACT
  
• 1 TB. flour
  
• 1 tsp. CINNAMON
  
• 1/4-1/2 tsp. GROUND NUTMEG
  8 oz. bittersweet baking chocolate, broken/chopped into 1/2-inch chunks (too small and they disappear, too big and there isn't enough in each bite)
  

Pie Crust:

• 1/2 Cup butter (1 stick)
  
• 1 Cup flour
  
• 1 tsp. sugar
  
• 1/4 tsp. salt
  
• 1-3 TB. milk
  

LET'S MAKE THE PIE:

Preheat oven to 350°. Toast the pecans and walnuts for 10 minutes in the oven. While they are toasting, in a mixing bowl combine the eggs, corn syrup, honey, sugars, butter, bourbon, VANILLA, flour, CINNAMON and NUTMEG and mix until smooth. Fold in the nuts and chocolate. Pour into an unbaked pie shell and bake at 350° for 40-50 minutes.

If you are making the crust: The butter should not be rock hard cold, but not completely softened either—somewhere in between. Cut the butter into pieces. Work the flour, sugar and salt in by hand or with a pastry cutter, then switch to a spoon to mix in just enough milk so that it holds together. Pat into a disc, cover in plastic wrap and chill for at least 30 minutes before rolling.

Prep. time: 15 minutes plus crust making/chilling time of 45 minutes
Baking time: 40-50 minutes
Serves: not enough! (Ok, it serves 8)

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Pumpkin Pecan Pie

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 Click the image for the recipe by Betty Crocker

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Ultimate Chocolate Caramel Pecan Pie

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 Click the image above to get the recipe from Kraft Recipes

IF YOU USE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. :)