"Pecan Pie" by definition refers to a sweet pie made primarily of corn syrup and pecans. Pecan pies are generally served during the holiday season and is considered a "Southern Tradition." When you combine fresh Schermer Pecans to the tasty ingredients of a pecan pie, you can't go wrong. The most important ingredient in a pecan pie is of course, pecans, so make sure you choose the freshest and best tasting pecans by choosing Schermer Pecans.
Schermer Pecans has been in the pecan business over 60 years so we have collected a great number of pecan recipes over the years. The following are some or our favorite pecan pie recipes:
Preheat oven to 350 degrees F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in Schermer Pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. * To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. *Pie is done when center reached 200 degrees F. Tap center surgace of pie lightly - it should spring back when done. If pie crust is overbrowning, cover edges with foil. *NUTRITION TIP* To reduce calories, substitute Karo Lite Syrup for the Dark Karo Syrup. For High Altitudes reduce sugar to 2/3 cup and increase butter to 3 tbsp. Reduce oven temp to 325 degrees F.
Heat oven to 375 degrees F. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 tsp vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust. Sprinkle with pecans and chocolate chips. In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edges with 2 to 3 inch wide strip of foil to prevent excessive browning; remove foil during last 15 minutes of bake time. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie. *High altitude (3500 to 6000 ft): Bake 60 to 65 minutes.
Heat oven to 375 degrees F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 tsp vanilla and 1 of the eggs on low speed until smooth and well blended; set aside. In another small bowl with electric mixer, beat remaining 3 eggs, ¼ cup sugar, the corn syrup and 1 tsp vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of pie crust. Sprinkle with Schermer Pecans. Gently pour corn syrup mixture over Schermer Pecans. Bake 35 to 45 minutes or until center is set. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.