Pecan Pie

Traditional Pecan Pie #1

Preheat oven to 350 degrees F.

Line a 9-inch pie plate with pastry.

Over the crust, sprinkle:

• 1-1/2 cups pecan halves.

In a pot, melt till slightly browned:

• 1/4 cup butter

Combine in mixing bowl:

• 3/4 cups sugar
• 3 beaten eggs
• 1-1/2 tsp real vanilla extract
• 1 cup corn syrup
• the melted butter
• 1/2 cup heavy (over 30% fat) whipping cream

1. Pour filling over the pecans in the prepared, uncooked pie shell.
2. Bake at 350F for 50-60 minutes.
3. While the pie is baking, make the whipped cream topping (see below.)
4. Cover the topping and keep in the fridge until ready to serve.
5. When oven timer dings, check that the filling has "set" before you take the pie from the oven.
6. Cool till just warm and cut into generous slices.
7. Serve with whipped cream topping (see below.)

Traditional Pecan Pie #2

A 9" pie that requires only 1 cup of pecans.

• 3 large eggs
• 2/3 cups white granulated sugar
• dash of salt
• 1 cup dark corn syrup
• 1/3 cup melted butter or margarine
• 1 cup pecan halves
• 1 9" unbaked pastry shell

1. Preheat oven to 350 degrees F.
2. Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter.
3. Mix in pecans.
4. Pour mixture into unbaked pastry shell.
5. Bake in moderate oven 50 minutes, or till knife inserted halfway between outside and centre of filling comes out clean.
6. Remove pie from oven and cool on rack.

Whipped Cream Topping:

Chill the mixing bowl and beaters in the fridge for at least half an hour before use.
Makes a cup of whipped cream topping.

• 1/2 cup heavy 35% M.F. whipping cream
• 1/2 tsp pure vanilla extract
• 2 tsp granulated white sugar 

Riverview Plantation Pecan Pie

So good! This recipe has the most nuts and is my favourite.

Baked and cooled pie may be wrapped well and frozen to warm up another time.

Roll out pastry and line a pie plate.

Preheat oven to 350 degrees F.

Stir together by hand:

• 3 beaten eggs
• 2/3 cup white granulated sugar
• pinch of salt
• 1 cup corn syrup
• 1 tsp. vanilla
• 1/4 cup milk
• 5 Tbsp. soft or melted butter
• 2 cups pecans

Spoon the pecan filling into the unbaked, pastry-lined pie plate.
Bake at 350 degrees 45-55 minutes.
Pie is done when the filling has set and a knife inserted into the centre of the pie comes out clean.

Chocolate Coffee Pecan Pie

• 1 cup (250 mL) golden corn syrup
• 1/2 cup (125 mL) brown sugar
• 1 Tbsp (15 mL) espresso or coffee OR 1 Tbsp hot water mixed with 1 tsp instant coffee powder
• 3 large eggs, lightly beaten
• 1/4 cup (60 mL) butter, melted and cooled slightly
• 2 tsp (10 mL) vanilla
• 2 cups (500 mL) pecan halves
• 2 oz coarsely chopped bittersweet chocolate
• unbaked 9" pie shell

Preheat oven to 350 degrees F (180 degrees C).

Line a 9" pie pan with pastry.

Sprinkle pecans and chocolate over unbaked pie shell.

In a medium bowl, whisk corn syrup with brown sugar.

Add coffee, beaten eggs, butter, vanilla.

Stir, then pour over pecans in pie shell.

Bake in preheated oven 40-45 minutes or until edges of crust brown and filling is set.

Cool completely before serving.