Best 5 Chocked Full Of Pecan Pie Recipes

NO BAKE PECAN CREAM PIE

Steps:

• In a large bowl, whisk together sweetened condensed milk, milk, dry pudding mix, butter extract, and 2 cups toasted pecans (reserving 1/2 cup for garnish).
• Fold in whipped topping.
• Spread into prepared pie crust. I use a larger, 9 oz. crust, but sometimes the smaller, 6 oz. crusts are easier to find in stores. This can make two smaller 6 oz. pies.
• Refrigerate til set, at least 2 hours.
• If desired, garnish with additional whipped cream and remaining toasted pecans. Cut and serve.

CHOCKED FULL OF PECAN PIE

Steps:

• 1. Preheat oven to 400 degrees. In medium bowl, mix eggs, corn syrup, salt, butter, vanilla, and brown sugar.
• 2. Stir in pecans.
• 3. Pour into prepared pie shell.
• 4. Bake 10 minutes.
• 5. Then reduce temperature to 350 degrees. Bake 40-50 minutes or until firm.
• 6. Note: If you really like your pie nutty, increase the amount of pecans to 1 3/4 cups. Check the browness of the crust during baking. If it is browning too fast, cover edges with foil or pie crust saver.

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

BITTERSWEET CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F with rack in center of oven.
• Melt chocolate in a metal bowl set over barely simmering water, stirring.
• Remove from heat.
• Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
• Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
• Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
• Cool pie on a rack to warm or to room temperature.
• Serve with whipped cream.
• Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.

THE BEST PECAN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.