pecan pie

Gluten Free Vegan Pecan Pie is made without corn syrup, eggs or butter and is a delicious addition to your holiday table or any time of the year.

Gluten Free Vegan Pecan Pie

gluten free pie crust (prepared, but not baked)

full fat coconut milk (from a can)

tapioca starch

maple syrup

coconut sugar

salt

vanilla

Coconut Oil (or other oil

pecans

Preheat oven to 350F.

Bake the prepared pie crust in the oven for 8-10 minutes, or until just set and lightly browned.  Set aside to cool slightly.

In a medium bowl whisk the coconut milk and tapioca or cornstarch until smooth.  Add the maple syrup, coconut sugar, salt and vanilla together.  Set aside.

Melt the coconut oil in a saucepan over medium heat.  Add the pecans and cook, stirring constantly until fragrant and starting to brown, about 3-4 minutes.  Remove from heat and add to the coconut milk mixture and stir to combine.

Pour the pecan mixture into the warm pie crust and bake at 350 for 25-30 minutes, or until mostly firm, but still a little jiggly in the middle.  Cool completely on a wire rack  This tastes great just like this, or put it in the fridge for a few hours to set up more.  It’s great chilled or at room temperature.  It tends to fall apart if rewarmed.  Enjoy!

Pecan Pie Cheesecake Recipe - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!

Pecan Pie Cheesecake (Bars or Cake!)

graham crackers

pecan halves

brown sugar

butter

full-fat cream cheese (softened)

sour cream

sugar

eggs

all-purpose flour

vanilla extract

pecan halves (chopped)

heavy cream

cinnamon

Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.

For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.

Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.

For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.

Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.

For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.

Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.

Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.

https://content.jwplatform.com/videos/GPe7rL3S.mp4

Pecan Pie Cheesecake Recipe (Bars or Cake!) - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a centerpiece-worthy cake for your holiday parties.

Pecan Pie Cheesecake

<em>This is my favorite pecan pie recipe for many reasons. A little cinnamon, vanilla, melted butter, toasty pecans, homemade flaky crust... I could go on and on. Classic and simple, traditional and sweet.</em>

My Favorite Pecan Pie Recipe

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

egg wash egg

(250 grams) coarsely chopped pecans (a very rough chop!)

(240 milliliters) dark corn syrup*

(100 grams) packed light or dark brown sugar

(60 grams) unsalted butter, melted and slightly cooled

The crust

 Prepare my pie crust through step 5.

After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).

Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it&#8217;s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)

The filling

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. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.

Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Very tasty pie. I love that you don't have to prebake the crust. However, I put the pie in the oven for the recommended 50 minutes and the entire inside of the pie was still very much a liquid. I think keeping mine in the oven a bit longer may help some. I used a pie tin by the way.

Hi can I use an already made 9 inch frozen pie crust? I'm making this later this week

today im making this pecan pie and im using the 9in frozen pie crust. do i still need to use the egg wash?

This pie looked amazing when I baked it. However, it’s so runny. What a waste of time and ingredients. The baking time needs to be edited to include additional baking required. My oven does not bake fast or slow, so after 55 minutes this pie should have set perfectly. This is the first time I’ve ever made a runny pie.

My first time making a pecan pie, and this was 100% perfect. 

I added a little extra cinnamon and used a frozen prepared deep dish pie crust (no shame). Prep time was like 10 mins and recommended bake time was spot on...i didn't even need the pie shield. I did have a small amount of liquid to discard that just wouldn't fit into the crust over the pecans.

Thank you for this recipe, i will definitely use it again!

Followed directions perfectly.  Filling was not the typical pecan pie filling.  Kinda eggy bready.  Waste of expensive pecans.  Very disappointed. Sorry.  I don't like leaving bad reviews but I dont want anyone to waste expensive pecans on this one.

https://www.youtube.com/watch?v=aU8ZTqeknN0

This is my favorite pecan pie recipe for many reasons. A little cinnamon, vanilla, melted butter, toasty pecans, homemade flaky crust… I could go on and on. Classic and simple, traditional and sweet.

Ingredients
Crust
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream

Filling
2 and 1/2 cups (250g) coarsely chopped pecans (a very rough chop!)
3 large eggs
1 cup (240ml) dark corn syrup*
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Get the full recipe: https://sallysbakingaddiction.com/my-favorite-pecan-pie-recipe/

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#baking #recipes #pecanpie

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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My Favorite Pecan Pie Recipe | Sally's Baking Addiction

<p>Chocolate bourbon pecan pie is an elevated version of a classic dessert. It's rich, gooey, and FULL of delicious flavors.</p>

Chocolate Bourbon Pecan Pie

tsp salt

unsalted butter,

tbsp ice water

pecan halves, very roughly chopped

chocolate chips

Karo® Light Corn Syrup

dark brown sugar, packed

tbsp unsalted butter, melted

tsp vanilla extract

bourbon

Combine the flour, sugar, and salt in a large bowl. Cut in the cold and cubed butter using a pastry cutter or two forks. You can also work it in with your hands but be careful not to warm the butter up too much.

The mixture should be roughly combined, with many small lumps of butter distributed all throughout. 

Dip into your ice water and pour in 2 tablespoons of water into the flour and butter mixture. Stir it in with a rubber spatula and then mix in the other 2 tablespoons of water.

Pick up a handful of dough and squeeze. If it holds its shape without sticking to you, it&#8217;s done. It&#8217;s OK if some dry ingredients hang out around the bottom of the bowl.

Dump the dough out onto a sheet of plastic wrap. Work in those last few bits of dry ingredients (careful not to work it TOO much), and form into a thick disk. Wrap it and store in the fridge for 45 minutes.

When the dough is completely chilled (it should be very firm), take it out of the fridge to rest at room temperature for about 10 minutes. This makes it easier to roll out.

Roll out the dough on a lightly floured surface. This is enough for a 9&#8243; pie dish, so roll the dough out so that it&#8217;s slightly larger than the dish by about an inch.

Roll the dough onto your rolling pin and gently place it into the pie dish. Crimp the edges and pop the prepped pie shell in the fridge.

Homemade Pie Dough

In a bowl mix together the Karo® Corn Syrup and sugar. Once combined, mix in the eggs, butter, vanilla, bourbon, and salt.

In a separate bowl, combine the pecans and chocolate. Take your pie shell out of the fridge and pour the pecans/chocolate into the center. Spread them even.

Pour the filling over top the pecans/chocolate and tap the pie against the counter about 10 times. This allows the filling to reach all the way down to the bottom of the pie.

Bake for 45 minutes or until the center of the pie no longer wobbles. It can have a slight jiggle, but it shouldn&#8217;t be too thin. 

Let the pie sit out at room temperature for about an hour then transfer to the fridge for another 2 hours.

Chocolate Bourbon Pecan Pie Filling

Love the addition of bourbon! perfect thanksgiving pie!

Honey, brown sugar, vanilla, and freshly roasted nuts give this pecan pie deeper, richer flavor and lots of crunch.

Classic Pecan Pie Recipe

recipe Easy Pie Dough

eggs, beaten

honey

corn syrup

butter, cooled

toasted pecans (2 cups roughly chopped and 1 cup left whole)

Adjust oven rack to lower middle position and preheat oven to 375°F. Roll pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Using a pair of kitchen shears, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 an inch all the way around. Fold edges of pie dough down, tucking it under itself, working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges.

In a large bowl, whisk together the eggs, honey, corn syrup, brown sugar, melted butter, salt, and vanilla. Whisk for approximately 30 seconds, until the mixture is homogenous and slightly frothy.

Line pie crust with chopped pecans, reserving the whole ones. Press down slightly so chopped pecans embed in the dough. Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.

Bake pie for 40 minutes, rotating half way through baking. Continue baking, shielding the exposed nuts with aluminum foil if they threaten to burn. When finished, the filling should by slightly jiggly, but mostly set and puffed slightly, about 1 hour total. Allow the pie to cool at room temperature for at least 2 hours and up to overnight before serving.

Inspired by Louise Piper's winning pie at the 2011 Iowa State Fair.

Old-Fashioned Pecan Pie

recipe unbaked Perfect Pie Crust

c. light brown sugar

c. heavy whipping cream

molasses

pecan

So good that we are having trouble getting my husband to share.

This is an excellent pecan pie. Big hit on Thanksgiving this year. In fact, my crew ate half of it for breakfast before turkey dinner!

Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan

Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty

graham cracker crumbs

butter, melted

oz cream cheese,

milk

flour

bourbon whiskey, divided

dark brown sugar

cornstarch

maple syrup, corn syrup

cream, warm to the touch

butter, cold

pecan,

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Tasty

In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling.

In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

Let the cheesecake chill in the refrigerator until completely set.

Slice and serve cold or at room temperature.

https://vid.tasty.co/output/92411/landscape_480/1525369249

Best Pecan Pie Cake is an easy, decadent, butter, caramel and pecan flavored sheet cake. This cake recipe is from scratch and has the delicious flavors of a pecan pie!

Best Pecan Pie Cake

all-purpose flour (I use this)

eggs (at room temperature)

baking soda

-ounces pineapple (UNDRAINED)

pecans (chopped)

-ounces evaporated milk

butter (I like this brand)

vanilla extract (I like this brand)

Preheat oven to 350° F.

Mix the eggs, undrained crushed pineapple, flour, 1 cup granulated sugar, baking soda, salt, and 1 teaspoon of the vanilla together. Stir or mix with an electric mixer until just combined. Pour batter into one ungreased 9x13 inch baking pan.

Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter.

Bake in preheated oven for 25 to 35 minutes or until cake tests done. To test doneness insert a wooden pick into the center of the cake. The cake is done when there are no crumbs or dry crumbs when you remove the pick. Remove cake from oven and pour topping over hot cake.

Cake

In a small saucepan combine the butter, evaporated milk, remaining ½ cup granulated sugar, and 1 teaspoon vanilla. Cook over medium-low heat, stirring occasionally until the sugar is dissolved. Pour over hot cake and allow to soak into cake.

Serve warm or at room temperature. Great served with vanilla ice cream or whipped cream. Refrigerate leftovers in an airtight container. Cake will store for 3 to 4 days in the refrigerator.

Topping

Pecan Pie

vegetable shortening

salted butter,

egg, lightly beaten

white vinegar

corn syrup (light

salted butter

First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.

Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)

Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

I've always been of a mind that pecan pie ought to be more about pecans than pie.  I don't like minced pecans layered above a sweet gelatinous mass.  I use a minimum of 3 cups of pecans for a 9-inch pie.  No chopped pecans; only halves broken into rather large chunks about 2 cups and then another cup of halves patted down on top of the mix just before baking @ 350 degrees for 55 minutes, tops.  Then, before removing the pie, turn on the broiler and toast the top of the pie.  Allow it to cool for about 30 minutes then cut it in to eighths and enjoy.  Try to keep the swearing to a minimum.

I make a pretty good pecan pie but I might give Ree’s a try. I have a question before I proceed. The photo definitely shows pecan halves on the pie but she poured chopped pecans into the crust. I watched the video too and don’t see any pecan halves. So I assume the photo doesn’t match the recipe? 

I made this for Thanksgiving this year - never made pecan pie before (and don't really like it) but everyone loved this pie! I will be making it again for Xmas. Also, best crust I've ever had.<div><br /></div><div>I did make a slight change although - <span>by taking additional pecans and soaking them in a 1:1 maple syrup/bourbon mixture. Kept them in the fridge and then strained them out before I added it to the pie as part of my filling. This is an A+ flavor combo, do try.</span></div>

This was absolutely delicious! I used half clear corn syrup and half dark corn syrup. Thanks for posting it.

Best Pecan Pie I have ever made (kind of)!  The filling to nut ratio was perfect. I say “kind of” only because I purchased chopped walnuts by accident!  It didn’t matter. This pie was still delicious. I might even make it with walnuts on purpose in the future. This will definitely be my go-to recipe from now on. 

To Paul S. Just FYI from one home baker to another I had to learn the hard way but u have to put the halves on top one piece at a time right after you pour everything into the pie crust and you are ready to put it in the oven to bake it. I tried putting it in on the bottom of the pie crust before you pour the filling in but it doesn’t look as pretty. But I followed this recipe exactly and then did the pecan halves on top and omg it came out fantastic. LOVE THIS RECIPE. 

I’ve heard pecan pies are very hard to make. This recipe was easy to follow and tasted incredible!

First time making pecan pie and it turned out absolutely perfect! I did add about 1/2 a cup more pecans and toasted them for approx 8-10 min at 350 before putting them in the pie crust. Baked for about 65 minutes. 

Love it! Getting ready to make it for Thanksgiving. Only change I make is that I use whole pecans. Bake time is about 90 minutes but turns the pecans into almost a praline. Milk or ice cream required!!!

Best pecan pie ever! I usually think pecan pie is too sweet. I made this for Thanksgiving and we all keep talking about it. I agree the salted butter is the way to go. I always use unsalted for everything but I am glad I followed the recipe as written. I used whole pecans. My waistline may hate me because I will make 2 for Christmas. One was not enough to endure our love of leftovers :)

https://www.foodnetwork.com/videos/rees-scratch-made-pecan-pies-0185979

Ree bakes a double batch of her coveted made-from-scratch pecan pies.

Ree's Scratch-Made Pecan Pies

This Single Serving Pecan Pie has all the flavors you love in a pecan pie. This single serving dessert is made with a buttery shortbread crust and a rich, pecan filled filling.

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