Description
Our two favorite pies are pecan and coconut. These recipes have been in my family for years. The pecan pie recipe is from my grandmother. The coconut pie recipe is one I developed years ago. Both recipes are set up for regular pie crusts or pie tart shells I buy from local grocery
Ingredients
Units
Scale
- 3 tablespoons butter
- 1 cup granulated sugar
- 3 eggs
- 1 1/2 tablespoons flour
- 1 cup dark corn syrup
- 1 1/2 cups pecans, whole if baking regular pie shell and
- chopped for pie tarts
- 1 teaspoon vanilla extract
- 1 unbaked deep dish pie shell or 16 pie tart shells
Instructions
- Preheat oven to 450F / 230C degrees
- Cream butter and sugar with an electric mixer, add everything but pecans and beat till mixed well.
- Stir in pecans and stir with a spoon.
- Pour mixture into deep dish pie shell.
- If using the pie tart shells keep stirring the mixture as you fill the shells because pecans want to sink to the bottom.
- Bake pie at 450F / 230C for 10 minutes, if using pie tarts bake for 7 minutes.
- Reduce oven to 350F / 180C degrees and continue to bake the pie for 35-45 minutes until the middle is set.
- If the crust is getting too dark lay foil on top.
- For the pie tarts continue baking at 350F / 180C for 25-30 minutes until the middle is set.
- Again if the crust is too dark lay foil over top.
- Because ovens are different I would start watching the pie tarts at 18 minutes.
- Don’t get excited when your pecan pie sinks after cooking.
- This is normal.
Notes
Prepared, tried, and tested by Mona from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Source: my grandmother, Florine Clark Thomas
Nutrition
- Serving Size: 1
- Calories: 223
- Sugar: 29.3 g
- Sodium: 34.3 mg
- Fat: 10.9 g
- Carbohydrates: 31.7 g
- Fiber: 1.1 g
- Protein: 2.3 g
- Cholesterol: 40.6 mg
