Fresh Pecan Pie

This Pie is full of pecans, a touch of cinnamon and vanilla. Very delicious and beautiful to serve. They are so popular I usually double the recipe Nothing better than Pie Me Oh My We Love Pie

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YIELD: 8 to 10 servings

What you Need:

3 lightly beaten eggs
1/2 cup white corn syrup
1/2 cup pure maple syrup
1 teaspoon salt
1 teaspoon vanilla

1/2 teaspoon cinnamon
1 cup white sugar combined with 1 tablespoon flour
1/2 stick (4 tablespoons) butter, softened
1 9-inch pie crust (unbaked)
2/3 cup pecans

How to Make it:

Preheat oven to 450°F.

Mix eggs, corn syrup, maple syrup, salt, vanilla, the sugar-flour mix, and butter together and pour into the pie shell. Top with pecans.

Bake for 10 minutes. Lower oven temperature to 350°F and bake until knife blade comes out clean (50 to 60 minutes).

Serve with a scoop of vanilla ice cream or fresh whipped cream.

 

Brown Sugar Pumpkin Pie

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Delicious homemade Pie from scratch, so good so easy and most wanted, this is especially good around fall, for Thanksgiving, Christmas but also just really good for Pie Lovers.

What you need:

1 (9 Inch) Deep Dish Frozen Pie Shell (or make your own)
2 Tbsp. unsalted butter, melted
1 cup light brown sugar, firmly packed
1 can (15 oz.) pumpkin puree
3 Large Eggs
1 cup Heavy Cream
1 cup evaporated milk(or regular milk works)
1 Tablespoon Pumpkin Pie Spice
2 teaspoons Vanilla Extract

How to make it::

Heat oven to 450 degrees

If you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions. Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it.

Or, if you are using my Wham Bam Pie Crust, just make sure you prick the inside of the crust all around with a fork, then pop it into the fridge to chill while making the filling.

Preheat oven to 450 degrees F. 

Using a whisk or electric mixer, mix the melted butter, brown sugar, pumpkin puree together until combined. 

Add in eggs, heavy cream, milk, spices, and vanilla. Mix until thoroughly combined. 

Pour batter into the pie shell, taking care not to overfill. You will have some batter left over.

Also, to keep pie edges from getting too dark, wrap edge of crust in aluminum foil.

Bake for 15 minutes at 450 degrees F, then reduce heat to 350 degrees F and bake for about 40-50 minutes. 

Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.

Cook’s note: Oven times vary, but basically the pie should be just a little jiggly in the middle when it is done. It is overcooked when the pie has totally set up in the oven. Also, pie mixture may look VERY thin compared to what you are used to, but don’t worry, it will thicken up in the oven. This recipe makes 2 regular-sized pies or one large deep dish pie (with a little filling leftover).

Enjoy!