I did not learn how to make a pecan pie until I became an adult. In Ohio where I grew up, we had more black walnuts than any other type of nuts. I do remember Mom and Dad buying some mixed nuts only at Christmas time but there was never enough to do baking with. These were still in the shell and they were only for eating at this special time of the year.
After I moved to Florida, I became really familiar with this Southern pie. It is even more popular all over the Southern states like Georgia, Alabama, Louisiana and others where this popular nut (Not technically a nut but a fruit with a pit) is grown. Although I am more familiar with this tree growing in the South, they are also grown in states like Oklahoma, Arizona, Kansas and others and also other countries.
Since I learned how to make a pecan pie, some variation is included every year in my holiday recipes and I love lots of pecans in them; I throw in extras. I must warn you if you are learning how to make a pecan pie, do not make them too good and let yourself become addicted to them. Pecans can get quite expensive if you do not grow them yourself.
A friend told me the other day that the squirrels are looking so healthy from eating all the pecans from her trees. I could not believe she would be happy about her squirrels eating all of these expensive nuts. She said they are so healthy looking with shinny coats! She also has no desire to learn how to make a pecan pie because she is so busy with everything else.
Pecans do offer health benefits which we could see in my friend’s wild squirrels. This nut, as I still call it, is a great source of dietary fiber. They also contain protein, iron and B vitamins along with several minerals. They supply over 100% of the daily fat needed WHICH IS WHY those squirrels looked so pretty with their shinny coats.
NOTE: If you are learning how to make a pecan pie, you will see that almost all recipes will include either light or dark corn syrup. To make corn syrup combine 1½ CUPS OF SUGAR WITH ½ CUP OF WATER in a saucepan. Cook this mixture over medium heat stirring occasionally until sugar dissolves and it is syrupy.
Preheat oven to 400F degrees.
Bake pie shell about 5 minutes; REDUCE OVEN TEMPERATURE to 350F degrees.
Combine and mix eggs, sugar, syrup, butter and bourbon together; beat well.
Remove shell from oven and spread pecans over bottom.
Slowly pour syrup mixture over the pecans; bake about 45 minutes at 350F degrees.
Preheat oven to 325F degrees.
Melt butter in a saucepan; add remaining ingredients EXCEPT PECANS.
Pour mixture into unbaked pie shell; arrange pecan halves over the top.
Bake for 45 minutes; cool completely. Makes one 9 inch pie.
Combine and blend eggs, butter, corn syrup, brown sugar, lemon peel, lemon juice and flour.
Stir pecans into mixture; pour into cooled baked pie shell.
Bake for 40 minutes; cover pie edges with foil half way through baking to prevent over browning.
Cool completely before serving. Makes one 9 inch pie.
Preheat oven to 375F degrees.
Cream butter and sugar; add eggs one at a time and beat until light and fluffy.
Add corn syrup and blend; stir in pecans, vanilla and pecans.
Pour into unbaked pie shell; bake 30 to 35 minutes or until set.
Combine sugar and flour in a heavy saucepan; Stir in milk, eggs, syrup, butter and dates.
Cook mixture over moderate heat until thickened stirring frequently.
Cool mixture; stir in nuts and vanilla. Spoon into pie shells to serve.
Preheat oven to 350F degrees.
Roll extra pie dough out; with a leaf cookie cutter cut out leaves.
Drape leaves over small balls of foil; bake 5-7 minutes.
Remove foil balls; bake additional 2-3 minutes and set out to cool.
Chop 1 ¾ cups of cranberries and ¼ cup of raisins in a food processor; transfer to a large bowl.
Chop remaining cranberries and raisins; add to bowl.
Add pecans, sugar, flour, corn syrup and orange rind to the cranberry raisin mixture.
Spoon cranberry mixture into pie shell; bake about 40 minutes (Cover edges with foil half way through)
Cool pie on wire rack; arrange pastry leaves around edges of pie.
Preheat oven to 350F degrees.
Combine in a large bowl the sugar, cocoa, flour, cornmeal and salt and blend; stir in pecans.
In a small bowl combine and blend eggs, milk and vanilla; stir into cocoa mixture.
Pour into pie shell; bake for 45 minutes or until set.