Time 1h5m Yield 1 pie Number Of Ingredients 7 Steps:
Preheat oven to 375*. Beat together all filling ingredients, except pecans. Mix in the pecans. Pour into pie crust. Bake until set and crust is browned, 40-50 minutes .
Yield 1 (9-inch) pie Number Of Ingredients 9 Steps:
Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp. Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans. Bake at 350° on lower rack 30 minutes or until pie is set.
Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (205 degrees C). Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
Time 1h10m Yield 8 servings Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.) Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
Time 1h30m Yield 8 servings Number Of Ingredients 10 Steps:
Line a pie pan with the pastry and crimp the edges. Refrigerate the pastry shell while preparing the filling. Preheat oven to 350 degrees. In a large bowl beat the eggs until blended but not frothy. Stir in the corn syrup and the vanilla. Mix the brown and granulated sugars together in a small bowl, making sure there are no lumps. Stir the sugars, the melted butter and the salt into the egg mixture. Spread the pecans over the bottom of the pastry shell. Pour the filling mixture over the pecans. Bake the pie 55 to 60 minutes, until the filling is slightly puffed and a knife inserted in the filling off-center, about 2 1/2 inches from the edge, comes out clean. Allow the pie to cool to room temperature. If desired, whip the cream and serve it on the side.
Time 1h10m Yield 8 Number Of Ingredients 10 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.
