French Pecan Pie Iii Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
• Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
• Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.
• Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.

Steps:

• Beat egg whites until stiff but not dry.
• Gradually add sugar.
• Add vanilla, broken crackers and pecans.
• Bake in a 10-inch buttered pie pan for 30 minutes at 300 degrees Fahrenheit.
• Cool.
• Top with sweetened whipped cream (spread over cooled pie).
• Garnish with shaved chocolate.

Steps:

• Mix egg whites and vanilla, then add dry ingredients; gentleness not obligatory, just stir it all up and pour into well buttered pie pan.
• Bake at 350 degrees for 25 to 30 minutes.
• Don't overcook.
• Allow to cool; top with whipped cream and refrigerate until ready to serve. Pie (without cream) freezes well.

Steps:

• Mix egg whites and vanilla.
• Add graham cracker crumbs, sugar, pecans, and baking powder.
• Gentleness not obligatory; just stir it all up and pour into a well buttered pie pan.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
• Do not overcook.
• Allow to cool.
• Top with whipped cream and refrigerate until ready to serve.
• Pie (without cream) freezes well.

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.