Pecan Pies Made with Famous Recipes + Photos

• I tried recipes for pecan pie from celebrity chefs Ree Drummond, Guy Fieri, and Ina Garten.
• Fieri’s recipe used store-bought pastry, but Garten was able to create a delicious crust.
• Drummond’s homemade sweet Pecan Pie was my favorite, and I would make it again.

A slice of warm pecan pie can be so comforting.

Although I haven’t tried it, I was inspired by celebrity chefs Guy Fieri, Ree Drummond and Ina Garten to make some changes.

Here’s what it looked like:

Drummond’s classic pecan pie recipe is followed by his wife.

Pioneer Woman is a beautiful woman Classic pecan pieComplete with brown sugar, sugar, and corn syrup

Both the filling and crust require salted butter. The recipe she uses requires one cup of pecans, while the other recipes require at most two.

The most work was needed for the crust

This crust is made by cutting the butter into the flour and shortening it with a dough cutter.

I don’t have one so I mixed the fats with the flour using my fingers until it became powdery.

When I added all of the ingredients, the dough became crumbly. It was crumbly when I started to roll it out.

I let it cool in the fridge for around an hour.

The filling was easier to make. I combined all the ingredients in a bowl. Then, I chopped the pecan halves and put them into the unbaked dough.

When I rolled the crust out, it held together well and was transferred to a pie plate.

Apart from making the dough it was much easier than I expected.

It was baked for 30 minutes with foil, then 20 minutes without covering.

The crust was browning, and the center was still jiggly. It was still perfect after I wrapped it in foil and baked it for 15 more minutes.

It was soft in the middle and had a golden crust. After taking it out from the oven, I let it cool down for approximately four hours.

It was delicious!

As I pulled the pie out, it held its shape well.

It was delicious inside, but it was super crispy on the top and caramelized.

It had a rich, comforting flavor that tasted almost like brown sugar. The crust was buttery, a little crispy, and the topping was crunchy.

Fieri’s recipe is a quick shortcut to store-bought pizza crust

It was shocking to me to see Fieri’s work without surprises. Southern pecan pie recipe.

He instead uses traditional ingredients and refrigerated sheet pie crusts.

You will find a variety of pecans in the filling, each one chopped into different sizes.

After the crust had thawed the pie was ready to go in the oven

I chopped up a cup of pecans and made a rough chop. A second cup of nuts was left unaltered for decorative topping.

I mixed the filling ingredients together and added the roughly chopped pecans.

I made the crust by rolling it out and pressing it into a pie plate. The 9-inch crust I purchased didn’t completely cover my pan, so I was unable to press it into an even crimped shape.

It was then baked for approximately 10 minutes. Once the crust had cooled, I added the chopped pecans to it.

I added the filling to the pan and placed the whole pecans on the top.

To prevent it from burning, it needed to be baked in the oven for an additional 40-50 minutes.

Although the topping was delicious, the store-bought crust wasn’t.

It was very nice to see the arrangement on the top. Unfortunately, the crust wasn’t thick enough to support the heavy filling.

The filling was extremely sweet and gooey, so the crunchy pecans were a great counterpoint.

Because the sugary filling wasn’t on top, the pecans were a bit bitter tasting.

I’d use homemade crust over store-bought. I’d also probably leave out the nuts.

Garten chooses a flavorful, unique filling

The Barefoot Contessa Recipe for Maple Pecan PieThis recipe includes a buttery, perfectly browned crust, as well as a filling made with honey, maple syrup and orange zest.

It was surprising that there wasn’t sugar in the recipe, but it did contain 2 1/2 cups of pecans.

It was amazing!

To mix the dry ingredients, I used the food processor to pulse the mixture a few times. Next came butter and vegetable shortening. It looked like tiny pebbles.

I added cold water to form a ball. I then put the dough on a floured board and rolled it up. Finally, I wrapped it in plastic wrap. It sat in fridge for 30 minutes.

Like the other recipes, the filling was easy to make — although it required a long list of ingredients.

I added the pecans to the mixture after all the wet ingredients had been combined.

It was easy to roll the dough and it didn’t crumble. It was easy to transfer from the board onto the pan.

It was easy to trim the edges.

I filled the pie with the filling, and it was ready to bake for approximately 40 minutes. I covered the edges with foil to keep them from burning and then placed it back in the oven for fifteen minutes.

The crust reminded me of an old-fashioned cocktail, and it was delicious.

This pie was so delicious that I could hardly wait to get my hands on it. It was so delicious that I ate it warm.

Due to the orange zest, and the bourbon, it reminded me of an old-fashioned drink. Also, maple syrup and honey were welcome additions.

This pie was my favorite. It was buttery and simple to prepare. This will be my go-to recipe for crust.

This filling contained the most pecans out of all the recipes. However, I believe a cup and half would have been better.

Garten’s recipe was not quite right for me. It was however delicious with an old-fashioned.

Drummond’s pie was my favorite. I loved all the pies.

Garten’s crust was amazing, and I loved all the different flavors she added.

The crust of the pie I made with Fieri’s recipe was not my favorite, but the filling was delicious. Drummond’s recipe was my favorite of the bunch. While the crust was not as good or as flaky as Garten’s I still enjoyed it.

I would make my ideal pie by combining Drummond’s filling and Garten’s crust in the future.