Angel Pecan Pie Recipes

Steps:

• 1. Beat egg whites until foamy.
• 2. Add 1 cup sugar a little at a time, beating after each addition.
• 3. Add 1 teaspoon vanilla.
• 4. Continue beating until mixture holds soft peaks.
• 5. Spoon mixture into an 8\" pie plate to form a shell.
• 6. Pull up mixture into peaks around edge of plate with back of spoon.
• 7. Spread evenly.
• 8. Bake in a 350 degree oven for 30 minutes.
• 9. Cool thoroughly on a wire cake rack.
• 10. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring.
• 11. Whip until thick and shiny. Spoon into cold pie shell.
• 12. Sprinkle remaining 1/2 cup chopped pecans round edge of cream.
• 13. Using a sharp knife, cut like a pie.
• 14. Makes 6 - 8 servings.

Steps:

• Add sugar and vanilla to beaten egg whites. Fold in Ritz crackers and nuts, and pour into a 9" pie pan. Bake 30 minutes at 350*. Cool and serve with whipped cream or ice cream.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Preheat oven to 250 degrees F ( 120 degrees C).
• Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
• Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
• Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Steps:

• Beat eggs till foamy -- add 1 cup sugar at a time, beating after each addition.
• Add 1 tsp vanilla.continue beating til mixture holds soft peaks.
• Mix cracker crumbs and 1 cup pecans.
• Fold into meringue mixture a little at a time --
• Spoon mixture into an 8" pie plate to form a shell --
• Pull up mixture into peaks around the edge of the plate with the back of a spoon.
• Spread evenly --
• Bake in a 350* oven for 30 minutes.
• Cool thoroughly on wire cake rack --
• Mix cream, 2 tbls sugar, 1 tsp vanilla and almond flavoring.gently spread cream mixture over pie and sprinkle remaining 1/2 cup chopped pecans around edge of cream.