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Pecan Pie for Thanksgiving

Guest Author - Sandy Moyer

Here's a variety of recipes for a
traditional Thanksgiving dessert
~ Pecan Pie ~
The first recipe is for a classic pecan pie, made with Karo® Syrup .


Pecan Pie
  • 2/3 cup brown sugar
  • 3/4 cup light corn syrup (such as white Karo® syrup)
  • 4 eggs, beaten
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1-1/4 cup pecan halves or quarters
  • 1 unbaked 9"pie shell
Preparation -
In a large mixing bowl, mix the brown sugar, corn syrup, eggs, vanilla, salt, and pecans together. Pour the mixture into the pie shell. Bake in a preheated oven at 350º for 45 minutes. The center of the pie should be partially set. Cool the pie on a wire rack before serving. The pecan filling will thicken more as the pie cools.

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This recipe will make a lighter, less sticky pecan pie.


Pecan Pie - Recipe Two
  • 2 eggs,
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 cup light brown sugar
  • 1 T. flour
  • 1 T. milk
  • 1 tsp. vanilla
  • 1 cup pecan halves or quarters
  • 1 unbaked 9" pie shell
Preparation -
In a large mixing bowl, beat the eggs until light and foamy. Stir in the melted butter. Add the sugar, brown sugar, and flour and mix well. Add the milk and vanilla and mix again. Gently stir in the pecans. Pour the mixture into an unbaked pie shell. Bake in preheated oven at at 400º degrees for 10 minutes. Reduce the oven temperature to 350º and continue baking for 30 to 40 more minutes, or until the the filling is set and the crust is nicely browned. Prepare 1-1/2 times the recipe for a 10" pie.

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Here's a pecan pie recipe for chocolate lovers.

Chocolate Pecan Pie

  • 1 cup light corn syrup
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 tsp. vanilla
  • 3 eggs
  • 1 cup semi-sweet chocolate chips
  • 1-1/2 cups pecan halves
  • 1 - 9" unbaked pie shell, in pan

Preparation -
In a large mixing bowl, combine the corn syrup, sugar, melted butter, vanilla and eggs; beat well. Stir in the chocolate chips and pecans. Spread the mixture evenly in an unbaked 9" pie crust. Bake in a preheated oven at 325° for 20 minutes. Cover the top edge of pie crust with a narrow strip of foil to prevent over browning. Return to the oven and bake at 325° for 40 more minutes or until the filling is set. Remove the pie from the oven and cool completely on a wire rack before serving.

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This recipe pairs pecans with another favorite fall taste.

Pumpkin Pecan Pie
  • 3 eggs, lightly beaten
  • 1 can (15 oz.) solid pack pumpkin puree or 2 cups homemade pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup light or dark brown sugar
  • 1/2 cup dark corn syrup
  • 2 T. melted butter
  • 1-1/2 tsp. vanilla
  • 1 T. flour
  • 3/4 tsp. cinnamon
  • 1/8 tsp. ginger
  • 1 cup coarsely chopped pecans or pecan quarters
  • 1 unbaked 9” pie shell
Preparation -
In a mixing bowl, beat the eggs, pumpkin, sugar, brown sugar, corn syrup, melted butter, vanilla, flour, cinnamon and ginger together until well blended. Pour the pecans into the bottom of the pie shell. Pour the filling in the pie shell over the pecans. Bake in a preheated oven at 350º for 50 to 55 minutes or until the center of the pie is set. Cool completely on a wire rack before serving.

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By looking at the ingredients, you might think this rich and gooey pecan pie would be even sweeter than most others, but it's not.

Caramel Pecan Pie
  • 36 vanilla caramels
  • 1/4 cup milk
  • 1/4 cup butter
  • 3 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1-1/2 cups pecan halves
  • 1 - 9" unbaked deep dish pie shell
Preparation -
Unwrap the caramels and place them in a saucepan. Add the milk and butter and cook on low heat until the caramels are melted, stirring until the mixture is smooth. Remove from heat; set aside. In a bowl, mix the eggs, brown sugar, vanilla and salt together. Add the caramel mixture and mix until well blended. Stir in the pecan halves. Pour the mixture into the unbaked pie crust. Bake in a preheated oven at 350º for 45 to 50 minutes or until the crust is nicely browned. Let cool on a wire rack. For best taste, make this pie one day before serving.

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Pecans add extra taste and texture to this crumb topped apple pie.

Apple Pecan Pie
  • 6 cups peeled and sliced Yellow Delicious or Gala Apples
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp. flour
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 cup chopped pecans
  • 1 deep dish, 9" unbaked pie shell
  • 2 T. margarine

    topping

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/4 tsp cinnamon
  • 1/4 cup margarine
  • 1/4 cup chopped pecans
Preparation -
Mix the sugars, flour, cinnamon, and nutmeg together. Stir the mixture into the apple slices. Scatter the chopped pecans in the bottom of the unbaked pie shell. Pour the apple mixture in the pie shell, over the pecans. Scatter pieces of margarine on top.
For the topping ...
Mix the brown sugar, flour and cinnamon together. Cut the margarine into the mixture to form coarse crumbs. Stir the pecans into the crumbs. Sprinkle the crumb mixture over the apples. Bake in a preheated oven at 425º for 40 to 45 minutes or until the filling is thickened and bubbly and the crust is golden brown.

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You can also enjoy the good taste of Pecan Pie in these desserts -

Dainty Pecan Tarts

Pecan Pie Bar Cookies



For your homemade pies...

Evening Sun Pie Carrier BasketEvening Sun Pie Carrier Basket
This attractive woven basket, with its Pfaltzgraff pattern-coordinating fabric liner and handy carrying handle, lets you carry your homebaked pie to holiday dinners, parties and potlucks.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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