Pecan Pie Recipe

1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
2 Cups Roasted Pecans
Refrigerated pre-made pie dough

Preheat oven to 350. Put the butter in the microwave until it is completely melted. In a mixing bowl combine corn syrup, brown sugar, salt, butter and vanilla. In another bowl, slightly beat eggs and then add to pecan mixture. Roll out refrigerated pie dough to 1/8th thickness and approximately an inch in diameter larger than the pie tin. Pinch the pie edge to make a "wave" shape cutting off excess as you go. Put filling into unbaked pie shell and top with pecans. Bake in the oven for approximately 30 minutes. At this point, take the pie out and add strips of tin foil to the pie edge to keep it from burning. Place pie back in over for another 30-40 minutes. Test if pie is done by inserting a knife in the center of the pie. If it comes out clean, you are ready to remove the pie, otherwise give it an additional 10 minutes.

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

More Great Thanksgiving Recipes Here

3 eggs, beaten
1 cup light corn syrup
2/3 cup sugar
2 tablespoons butter, melted
1 cup fresh cranberries, coarsely chopped
1 cup pecans, chopped
1 tablespoon orange zest, grated
1 9-inch pie crust, unbaked

Preheat oven to 350°F. Prepare pie shell.
Combine eggs sugar, corn syrup, and sugar. Stir in cranberries, pecans, and orange zest. Pour filling into pie shell. Bake for 1 hour or until the mixture is firm in the center. Cool before serving.

1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten lightly
1/4 cup bourbon
1 tsp vanilla extract
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 cup pecan pieces
1 9-inch pie shell, unbaked

Preheat oven to 325°F.

Combine sugar, corn syrup, and butter in a small sauce pan and cook over medium heat until butter melts and sugar dissolves, stirring constantly. Cool slightly.

Beat eggs, bourbon, vanilla, and salt in a large bowl and gradually add sugar mixture, beating with a wire whisk. Stir in chocolate chips and pecans.

Pour into unbaked pie shell and bake for 50-55 minutes or until set.