Looking for woodsy, nutty, autumn pecan pie recipes? The Doughboy has pecan pie recipes so you can make the best pecan pie so easily! With convenient shortcuts for pecan pie filling and pecan pie crust, you can whip up a pie today to bring to the party tonight. Plus, the Doughboy has tips on everything from toppings to deliciously different variations on traditional pecan pie, so check them out! And while you’re at it, be sure to check Pillsbury.com for more ideas on autumn meals – slow cooker delights, comfort food hits, easy weeknight suppers and family favorites – with all the go-withs any dinner could desire. Just what you need as a prelude to the best pecan pie ever!
Pecan Pie Articles
It’s easy to make a pecan pie. Maybe that’s why they’ve grown in popularity, or maybe it’s that they are so deliciously sweet and crunchy all at once. They’re great just as they are, plain and traditional. Read More >>
Pecan pie shines on its own, but sometimes it’s fun to kick into 5th gear and make the presentation as fabulous as the taste of the pie. If you’re ready to make a pecan pie that takes the cake, try these presentation tricks of the trade to learn how to make pecan pie look as good as it tastes! Read More >>
Pecan pie doesn't take long to prepare when you can use a ready-to-bake pecan pie crust. You can keep your rolling pin in the drawer and forget the flour mess because Pillsbury® refrigerated pie crust liberates bakers everywhere to concentrate on the pecan pie filling instead of the crust! Read More >>
Pecan pie is widely considered to be a southern specialty that grew in popularity during the last century. It is now enjoyed throughout the country, especially at the holidays. Read More >>
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A classic pecan pie with lots of pecans is nestled in a brown sugar custard and baked in a flaky pastry. Mmm!
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A pecan pie mixture tops a cheesecake layer studded with nuggets of crystallized ginger, and it's all baked in a flaky pie crust. This combo takes dessert to new heights!
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Home-baked apple pie? Oh my! It's simple when you start with refrigerated pie crust, and it's simply over-the-top with caramel-pecan topping.
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This double-decker pecan pie satisfies the craving for a rich dessert with a pleasing contrast of smooth, crunchy and crisp textures. Top the pie wedges with whipped cream or ice cream and serve with freshly brewed coffee.
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This State Fair Pie Contest winner features a nutty crust beneath luscious lemon-blueberry filling.
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Try a super-convenient Pillsbury Pet-Ritz® frozen pie crust that bakes in its own pan the next time you make a pecan pie recipe. Pet-Ritz frozen pie crusts are formulated to brown perfectly in the pan, when you follow the directions on the package. Pet-Ritz® frozen pie crusts are baked or filled right from the freezer. If the frozen pie crust thaws, don't refreeze it. Some pie recipes call for a crumb crust shell. Use any flavored sandwich cookies to make a crumb crust – chocolate, ginger, maple or golden cookies, or graham crackers, work well. To crush cookies or graham crackers for a shell recipe, use a food processor or hand-chopper appliance. To crush manually with minimal mess, put several cookies or crackers at a time into a plastic food bag, squeeze to remove air, and zip shut; use a rolling pin to crush to a fine or course consistency, depending on recipe. Reserve some crumbs for pretty garnish on crumb-crust chocolate pies; simply dollop each slice with whipped topping, then sprinkle with chocolate or graham crumbs for an extra touch that will make your pecan pie look nearly professional.
With just a bit of extra effort, you can make your two-crust pies pastry-shop special. A few simple techniques are all that you need.
-- Brush the top crust with slightly beaten egg, egg white or milk for a glossy upper crust. Sprinkle with a little sugar, if desired.
-- Brush the top pastry with a small amount of water or milk and sprinkle with granulated sugar or coarse sugar before baking to get a sweet glazed top.
-- Cut shapes from the top crust with a tiny cookie cutter or knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set it, moistened side down, on the crust.
Remember that double-crust pies are best the day they are made. Cool completely to allow filling to set. Slice with a sharpened knife, and use a pie-shaped spatula to remove slices for cleanest results. Add toppings and garnishes just before serving. For holidays, let your pie take center stage by bringing it whole to the table, or elevate it on a cake stand as a centerpiece during dinner.