Recipes for "pecan pie"

Gather the ingredients.

To make the filling: Melt 1/4 cup of butter in a saucepan; stir in confectioners' sugar and corn syrup until sugar is dissolved. Bring to a boil over medium heat, stirring often, then stir in pecans until combined. Refrigerate the filling for 30 minutes to chill.

To make the cookies: Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking powder together in a bowl; set aside.

Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in flour mixture to form a dough.

Pinch off about 1 tablespoon of dough and roll into a ball; press into the bottom of an ungreased cupcake pan cup so it lines the bottom and sides, like a pie crust. Repeat with remaining dough. Fill each crust with about 1 teaspoon of the prepared pecan filling.

Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the pans briefly before removing to a wire rack to finish cooling.

Pre-heat oven to 350. Grease a 9x13 Pyrex pan.

Using an electric mixer, cream Karo syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans and chocolate chips, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set. A little jiggle is ok.

Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C).

Whisk eggs in a large bowl until foamy. Whisk in melted butter. Add brown sugar, white sugar, and flour; whisk until well combined.

Add milk and vanilla, then stir in pecans.

Pour mixture into the pie shell and decorate the top with pecan halves.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 30 to 40 more minutes. Remove from the oven and cool to room temperature before serving.

Serve and enjoy!

Prep the pan. Grease and line an 8x8-inch square baking pan (metal or glass) with parchment. Make sure to line at least the bottom and two sides so you can easily lift the bars from the pan.

I use a large piece of parchment (pre-cut for a sheet pan) and fit the whole thing into the baking pan, folding in the corners, so I can lift out the bars in one piece and not have to deal with any sticky filling baking onto the sides or bottom of the pan.

Pulse the flour, sugar, salt, and butter into a food processor until combined. The mixture will be sandy.

Continue to process the mixture until it goes from sandy to clumpy. When this starts to happen the food processor will actually sound different. It will be less high-pitched and have more of a low rumble sound.

Once the crust mixture clumps up, transfer it from the food processor to the prepared pan. Press it firmly and evenly in the bottom of the pan.

Pierce the crust all over with a fork and bake in the oven for 30 to 35 minutes or until light to medium golden brown all over.

Add the chopped pecans to a mixing bowl and set aside. Using the same food processor bowl used to make the crust (no need to clean it out), combine the brown sugar, flour, salt, eggs, vanilla bean paste, and corn syrup (add the corn syrup last so it doesn’t get stuck on the bottom of the food processor).

Pulse until completely combined. Pour the mixture over the chopped pecans and fold to combine.

Once the crust is baked, remove it from the oven and reduce the heat to 350°F. Scrape the pecan mixture onto the baked crust. Place an extra few pecan halves on the top of the filling as decoration.

Return the pan to the oven and bake for 35 to 40 minutes, until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately.

Cool the bars on a rack completely before lifting from the pan. Cut into 2x2-inch squares and serve. These bars can be stored in an airtight container at room temperature for 2 to 3 days.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line a 10x15-inch jellyroll pan with parchment paper.

Combine flour, 1/2 cup sugar, and salt in a large bowl. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle mixture evenly over the prepared pan and press in firmly to make a crust. Bake in the preheated oven for 20 minutes.

Meanwhile, mix corn syrup, 1 ½ cups sugar, eggs, 3 tablespoons melted butter, and vanilla together in a large bowl until smooth. Stir in chopped pecans; spread filling evenly over hot crust immediately after removing from the oven.

Bake in the preheated oven until filling is set, about 25 minutes. Allow to cool completely in the pan on a wire rack before slicing into bars.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C.)

Combine caramels, butter, and milk in a saucepan over low heat. Cook, stirring frequently, until caramels are melted and mixture is smooth, 10 to 15 minutes. Remove from the heat and set aside.

Mix together sugar, eggs, vanilla, and salt in a large bowl. Gradually mix in the melted caramel mixture, then stir in pecans. Pour filling into unbaked pie crust.

Bake in the preheated oven until pastry is golden brown, 45 to 50 minutes. Remove from the oven and let set on a wire rack until filling is firm, about 15 minutes.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Mix corn syrup, eggs, sugar, butter, and vanilla together in a large bowl using a spoon; stir in pecans. Pour into pie crust.

Bake in the preheated oven for 60 to 70 minutes. The pie is done when the center reaches 200 degrees F (95 degrees C). Tap the center surface of the pie lightly; it should spring back when done. If the pie crust is getting too brown, cover the edges with foil.

Cool for 2 hours before serving.

Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).

Beat eggs in a large mixing bowl with an electric mixer until light and fluffy. Add sugar, flour, corn syrup, melted butter, salt, and lemon juice; mix until thoroughly combined.

Stir in chocolate chips and pecans, then pour mixture into the pie shell.

Bake in the preheated oven until crust is golden and filling is set, 45 to 60 minutes.

Remove from the oven and let cool and set before serving.

Preheat the oven to 325 degrees F (165 degrees C).

In a heavy saucepan, combine melted margarine, corn syrup, sugar, and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Stir in vanilla, salt, and eggs until well combined. Stir in 1/2 of the pecans; mix well. Pour into pastry shell and top with remaining pecans.

Bake in the preheated oven for 325 degrees F (165 degrees C) for 55 minutes. Let cool before serving.

Position an oven rack in the bottom third of the oven. Preheat it to 400°F.

On a lightly floured surface, use a rolling pin to roll out the pie dough into a 12-inch circle. If you’re using store-bought pie dough, simply unroll or unfold.

Transfer the dough into a 9-inch pie pan. Press the crust into the bottom corners of the pan. Use a knife or kitchen scissors to trim any extra pieces of dough, leaving a 1-inch overhang over the edge.

Fold the edges of the crust underneath itself so that the folded edge of the crust is just slightly wider than the edges of the pie pan. Use your fingers or knuckles to crimp the crust all the way around.

Transfer the lined pie pan to the fridge while you make the filling.

In a medium heatproof mixing bowl, add the butter, cover the bowl with a paper towel, and microwave it in 30-second increments until just barely melted, stirring each time.

Add the brown sugar and corn syrup, and whisk to combine. Add the eggs and whisk until a smooth mixture forms. Whisk in the bourbon, vanilla, and salt.

Retrieve the lined pie pan from the fridge and place it on a rimmed baking sheet. Sprinkle in the chocolate chips or chunks in an even layer, reserving a handful for decorating. Sprinkle in the pecans in an even layer.

Give the filling a stir. Slowly pour it over the chocolate chips and pecans, coating the nuts with the mixture. Garnish the top with the reserved chocolate chips.

Transfer the baking sheet and pie to the oven and bake for 10 minutes, then decrease the temperature to 350°F.

Continue baking until the crust is golden brown and the filling is set around the edges with a slight jiggle in the center, 40 to 50 minutes.

Transfer the pie to a cooling rack and cool completely before serving, at least 2 hours.

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Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.

Mix maple syrup, brown sugar, eggs, melted butter, and vanilla in a large bowl until well blended. Stir in pecans until coated, then pour batter into the pie shell.

Bake on the lower rack of the preheated oven until the pie shell is golden brown and the filling is set, 35 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.

Stir brown sugar, flour, and pecans together in a medium bowl. Beat butter and eggs together in a separate bowl until smooth; stir into flour mixture until just combined. Spoon batter into the prepared muffin cups about 2/3 full.

Bake muffins in the preheated oven until tops spring back when touched, about 20 to 25 minutes; cool on wire racks.

Preheat the oven to 325 degrees F (165 degrees F).

Heat sugar, corn syrup, and butter in a small saucepan over medium heat, stirring constantly, until butter melts and sugar dissolves. Remove from the heat and cool slightly, about 5 minutes.

Whisk eggs, bourbon, vanilla, and salt together in a large bowl until well combined. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

Bake in the preheated oven until set and golden, 50 to 55 minutes. Serve warm or chilled.

Preheat the oven to 325 degrees F (165 degrees C). Line an 8x8-inch baking pan with enough parchment to overhang on all sides, and oil the parchment.

To make brownie batter, combine white sugar, cocoa powder, kosher salt, and 10 tablespoons melted butter in a mixing bowl. Mix with an electric hand mixer or whisk until combined. The mixture will look grainy, but that’s okay.

Add 1 teaspoon vanilla and 1 egg, and mix with a whisk or electric hand mixer until combined. Again, the mixture will look grainy. Add the second egg, and continue mixing on high speed until a smooth, thick, glossy batter is formed.

Add flour and mix on low speed until flour just disappears. Use a spatula to mix in any flour from the side of the bowl; spread batter evenly into the prepared pan. Tap pan gently on the counter to level the brownie base.

Bake brownie base for 20 minutes. Remove to cool on a wire rack while making pecan pie filling.

Increase oven temperature to 350 degrees F (180 degrees C).

For pecan pie filling, combine brown sugar, salt, 1 teaspoon vanilla, corn syrup, 2 eggs, and melted salted butter in a bowl; whisk until smooth. Stir in pecans; pour filling over brownie base and spread evenly; tap pan gently on counter to level the filling.

Bake in the preheated oven until pecan pie filling is almost fully set, about 1 hour. If dish is shaken gently from side to side, there will be a very slight jiggle in the center.

Let cool completely, about 30 minutes. For best results, cover and chill before cutting. Lift brownies from the dish using parchment overhang. Cut into 16 2x2-inch squares.

Preheat oven to 350 degrees F (175 degrees C).

Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.

Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.

Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.

Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.

Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.

Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.

Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Beat eggs slightly in a medium bowl. Whisk in sugar, then stir in corn syrup, butter, vanilla, salt, and pecans.

Pour filling into unbaked pie shell.

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until the pie is golden brown and slightly puffed on top, 35 to 40 minutes. The filling should be set around the edges and slightly jiggly in the center.

Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.

To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.

Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.

To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.

Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together corn syrup, sugar, melted butter, and salt in a large bowl. Add eggs and beat until well combined. Pour mixture into the pie crust and sprinkle pecans over top.

Bake in the preheated oven for 50 to 60 minutes.

Remove from the oven and let cool to room temperature before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Beat sugar, corn syrup, bourbon, eggs, melted butter, and salt together in a mixing bowl until smooth and creamy. Fold in pecans and chocolate chips. Pour mixture into pie crust. If desired, cover the edges of pie with aluminum foil strips to prevent excessive browning.

Bake in the preheated oven until the center is set, about 50 minutes. Cool before serving.

Preheat oven to 325 degrees F (165 degrees C).

Grease 30 tart tins or muffin cups and set aside.

To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.

To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.

Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Preheat oven to 350 degrees F (175 degrees C).

Beat together the eggs, corn syrup, sugar, butter and vanilla.

Arrange pecans in bottom of pie crust and pour mixture over.

Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

Preheat oven to 375 degrees F (190 degrees C).

In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.

In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.

Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.

Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

Mix everything in the food processor until it’s nice and smooth-ish, like a dough.

Roll into individual balls.

Store in the fridge or freezer (I keep mine in the freezer).

1. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper.

2 In a large mixing bowl, cream together the butter and brown sugar. Add the maple syrup and vanilla, beat until light and fluffy. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet, add 2-4 tablespoons additional flour. Spread the dough out into the prepared dish. Bake for 10-12 minutes, until lightly golden on top.

3. Meanwhile, make the pecan filling. In a mixing bowl, cream together the butter and brown sugar. Add the maple syrup, vanilla, and bourbon (if using) beat until combined. Add the eggs, one at a time, and mix until combined. Stir in the pecans and chocolate chips.

4. Gently pour the pecan filling over the cookie crust, spreading the filling in an even layer. It will be thin. Return to the oven and bake another 20-25 minutes, until the bars are golden brown and just set in the center. They should wiggle a bit. Let cool, then cut into bars and enjoy!

Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and 1 cup brown sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

Press the crust into a 9×13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed. I like to underbake mine so the crust stays softer, but if you like more of a shortbread-type crust, bake a few minutes longer.

For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt.

Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.

1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using your desired shape (I used a leaf). Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place the sheet into the freezer, freeze until firm, about 10-15 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 10-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.

4. In a medium sauce pan, melt together 4 tablespoons butter, the cream, and brown sugar. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

In a medium sauce pan, melt together 4 tablespoons butter, the cream, and brown sugar. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

5. On a parchment lined baking sheet, combine the pecans, bourbon – if using, 1 teaspoon vanilla, the remaining 2 tablespoons brown sugar, and cinnamon. Toss to coat. Transfer to the oven and bake for 10 to 15 minutes, stirring occasionally, until toasted. Remove, let cool 10 minutes, then roughly chop the pecans.

6. Grab the cooled butter mixture from the freezer and add the remaining 8 tablespoons of butter, the remaining teaspoon of vanilla, and the powdered sugar to the bowl. Beat together until well combined.

7. Frost each cookie and sprinkle with chopped pecans. Drizzle with chocolate. Store cookies in an airtight container for up 3 days.

Arrange a rack in the middle of the oven. Lightly spray the cavities of a 24-cavity (or two 12-cavity) mini muffin pan with nonstick cooking spray.

In the bowl of a food processor fitted with the blade attachment, pulse the flour, sugar, and salt. Add the cold cubed butter and cream cheese and pulse until the dough comes together in one mass, about 30 to 50 one-second pulses.

The mixture will look dry at first and then turn pebbly. Do not add any water or liquid. Keep pulsing until it comes together.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Divide the dough into 24 one-tablespoon portions (about 19g each). Use your hands to roll each portion into a ball and place a ball into each cavity of the prepared mini muffin tin. Chill the dough in the freezer for 5 minutes to firm up slightly.

Use a tassie press, small measuring spoon, skinny shot glass, or your knuckle to push the dough into the cup and all the way up the side, creating a well in the center. Take care to press the dough and create wells that are deep and wide because the dough and filling will puff as they bake. Return the muffin tin to the freezer while you make the filling.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a medium bowl, whisk the maple syrup, brown sugar, melted butter, granulated sugar, egg yolk, vanilla, salt, and cinnamon (if using) until combined and there are no lumps of sugar. Add the pecans and stir to coat the nuts in the maple syrup mixture.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Equally divide the pecan filling into each dough well, about a heaping 1/2 tablespoon each.

Bake the cookies until puffed, the dough is golden to golden brown around the edges, and the filling is set, 25 to 30 minutes.

Simply Recipes / Mark Beahm

Cool the tassies slightly in their pan set over a wire rack, about 2 minutes. Transfer the cookies directly to the rack to cool completely. If desired, very lightly dust with powdered sugar before serving.

Leftover pecan pie cookies can be stored in an airtight container at room temperature for up to 5 days.

Love the recipe? Leave us stars and a review below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.

Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.

Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan.

Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan.

Bake in the preheated oven for 20 minutes.

While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans.

Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust.

Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat white sugar, butter, 1 teaspoon vanilla extract, and pinch of salt together in a bowl until smooth; add flour and stir until dough forms. Press dough into the bottom of the prepared baking dish.

Bake in the preheated oven until edges are lightly brown, 15 to 17 minutes. Cool crust completely.

Whisk brown sugar, corn syrup, eggs, remaining vanilla extract, and 1/4 teaspoon salt together in a bowl; add pecans and stir to combine. Pour brown sugar mixture over cooled crust.

Bake in the oven until golden brown and filling is set, 25 to 30 minutes. Cool to room temperature; cut into 36 bars. Place bars in refrigerator until cold, about 1 hour.

Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set cold bars on waxed paper and drizzle melted chocolate over the top.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar, corn syrup, butter, water, and cornstarch in a saucepan over medium heat. Bring to a full boil; remove from heat.

Beat eggs in a large bowl with an electric mixer until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans.

Pour pecan mixture into pie shell. Bake in the preheated oven until filling is set, 45 to 50 minutes.

Allow to cool to room temperature. Serve and enjoy!

Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.

Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.

Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.