Best 6 Pecan Pie Iii Recipes

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In the realm of delectable desserts, pecan pie stands tall as an American classic, captivating taste buds with its harmonious blend of sweet, nutty, and buttery flavors. This iconic pie finds its roots in the Southern United States, where pecans, the crown jewel of this culinary masterpiece, are grown in abundance.

Our collection of pecan pie recipes caters to every palate and skill level, ensuring that everyone can savor the magic of this timeless treat. From the traditional pecan pie recipe, featuring a rich filling nestled in a flaky crust, to variations that incorporate unique ingredients and techniques, our recipes offer a delightful journey through the world of pecan pies.

Whether you prefer a classic pecan pie with its comforting familiarity or are eager to explore innovative twists on this beloved dessert, our comprehensive guide has something for every home baker. Embark on this culinary adventure and discover the perfect pecan pie recipe to tantalize your taste buds and create lasting memories around the table.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PECAN PIE III



Chocolate Pecan Pie III image

A different flavor - this pecan pie has cocoa in it.

Provided by Ruth

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

½ cup margarine, melted
1 cup light corn syrup
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
  • Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g

PECAN PIE CAKE III



Pecan Pie Cake III image

This is an exquisite 3-layer cake that is very rich. Pecans are baked into the layers and then the cake is assembled with a creamy filling that mimics pecan pie filling.

Provided by Tanya

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 20

2 cups chopped pecans
½ cup butter, softened
½ cup shortening
2 cups white sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped pecans
5 egg whites
¾ cup dark corn syrup
½ cup packed brown sugar
⅓ cup cornstarch
4 egg yolks
1 ½ cups half-and-half cream
¾ cup dark corn syrup
⅛ teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
  • In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
  • Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
  • Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.

Nutrition Facts : Calories 619 calories, Carbohydrate 75 g, Cholesterol 145.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 10.5 g, Sodium 250.4 mg, Sugar 41.8 g

FRENCH PECAN PIE III



French Pecan Pie III image

Make and share this French Pecan Pie III recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 6

3 egg whites, beaten very stiff
1 teaspoon vanilla
2/3 cup graham cracker crumbs
1 cup sugar
1 cup pecans, chopped
1/2 teaspoon baking powder

Steps:

  • Mix egg whites and vanilla, then add dry ingredients; gentleness not obligatory, just stir it all up and pour into well buttered pie pan.
  • Bake at 350 degrees for 25 to 30 minutes.
  • Don't overcook.
  • Allow to cool; top with whipped cream and refrigerate until ready to serve. Pie (without cream) freezes well.

PECAN PUMPKIN PIE III



Pecan Pumpkin Pie III image

Not as sweet as just a pecan pie, this combination pie is an excellent dessert for your holiday meals and special occasions.

Provided by MARBALET

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 16

1 (9 inch) pie shell
¾ cup pumpkin puree
2 tablespoons light brown sugar, packed
1 egg
2 tablespoons sour cream
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¾ cup light corn syrup
½ cup packed light brown sugar
3 eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
¼ teaspoon lemon zest
1 ½ teaspoons lemon juice
¼ teaspoon salt
1 ⅓ cups chopped pecans

Steps:

  • Place rack in upper third of oven. Preheat oven to 425 degrees F (220 degrees C).
  • To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. Stir until thoroughly combined. Spread mixture into pie shell.
  • To Make Pecan Layer: In a medium bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon rind, lemon juice, and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.
  • Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 to 30 minutes. The filling will puff slightly, but the center will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.

Nutrition Facts : Calories 452 calories, Carbohydrate 53.3 g, Cholesterol 106 mg, Fat 25.9 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 291.7 mg, Sugar 27.4 g

PUMPKIN PECAN PIE III



Pumpkin Pecan Pie III image

A nutty topping for this traditional pie. Serve with whipped cream.

Provided by Jan Bittner

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h15m

Yield 8

Number Of Ingredients 8

1 recipe pastry for a 9 inch single crust pie
3 eggs
1 ½ cups pumpkin puree
¾ cup dark corn syrup
¾ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup chopped pecans

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
  • Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.7 g, Cholesterol 69.8 mg, Fat 19.3 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 3.4 g, Sodium 374.2 mg, Sugar 29.2 g

PECAN PIE III



Pecan Pie III image

My mother's pie. I'm 78, and have tried 'em all...this is still the best!

Provided by Pat

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) pie shell
¾ cup white sugar
¾ cup light corn syrup
3 eggs, beaten
1 teaspoon vanilla extract
1 pinch salt
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
  • In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.
  • Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 52.3 g, Cholesterol 69.8 mg, Fat 16.9 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 147.6 mg, Sugar 28.4 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pie.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Chill the dough before rolling it out. This will make it easier to work with.
  • Blind bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
  • Use a variety of nuts in your pie. Pecans are the classic choice, but you can also use walnuts, almonds, or hazelnuts.
  • Don't overcook the pie. The filling should be set, but still slightly jiggly.
  • Let the pie cool completely before slicing and serving. This will allow the filling to firm up.

Conclusion:

Pecan pie is a classic Southern dessert that is perfect for any occasion. With its buttery crust, sweet filling, and crunchy pecans, it's sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make dessert, give pecan pie a try. You won't be disappointed!

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