BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by Christine
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400* In medium bowl, beat eggs slightly.
- Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
- Stir in nuts.
- Pour into unbaked pie shell.
- Bake 15 minutes.
- Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
- Let cool completely on wire rack.
- Just before serving, decorate around edge with rosettes of whipped cream.
AUNT BEA'S PECAN PIE
Make and share this Aunt Bea's Pecan Pie recipe from Food.com.
Provided by Ycooks2
Categories Pie
Time 1h15m
Yield 1/8 piece, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk each egg one at a time. Mix remaining ingredients.
- Bake 350 for 50 t0 60 minutes.
BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
- Turn off the heat and add the butterscotch chips.
- Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
- After 5 minutes, add the salt and whisk to smooth.
- Pour the mixture into a large bowl and let cool for 5 minutes.
- In a bowl, whisk the eggs and egg yolk together just until frothy.
- Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
- Add the rest of the hot liquid and whisk until smooth.
- Add in the pecans and stir well; turn the filling into the cooled pie shell.
- Using a fork, gently rake the filling to distribute the pecans evenly.
- Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
- Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
- When done, the center may wobble a little, but it shouldn't seem soupy.
- Transfer the pie to a wire rack and let cool.
- Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.
AUNT BEE'S GRAPEFRUIT PIE
Of course, you know Aunt Bee. She lives in Mayberry, USA, the aunt of Sheriff Andy Taylor and his son Opie. this recipe comes direct from a paperback collection of Aunt Bee's favorite recipes. This will be very refreshing when the weather starts to heat up! You may use either pink or white grapefruit, but you may want to add a little sweetening to the white grapefruit.
Provided by Lorraine of AZ
Categories Dessert
Time 30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a saucepan, melt the quartered marshmallows and 1/4 cup grapefruit juice. Cool.
- Peel grapefruit down to the flesh cutting away all the white part which is bitter. Insert your knife along the membranes and cut out each section. Save any juice that falls. Keep doing this till you have 2-1/2 cups segments.
- When the marshmallow mixture is cool,fold in the grapefruit sections, 1/4 cup of any juice that has acrued, and the whipped cream.
- Pour mixture into the crumb pie shell and refrigerate 3 hours.
- To serve, sprinkle with shredded coconut, if desired.
Nutrition Facts : Calories 3257.9, Fat 190.2, SaturatedFat 106.5, Cholesterol 326.1, Sodium 1510.5, Carbohydrate 384.7, Fiber 12.2, Sugar 190.9, Protein 27.6
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