Lindas Kentucky Pecan Pie Recipes

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:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

Steps:

• In a small bowl, whisk the eggs, corn syrup, brown sugar, flour, vanilla and salt. Stir in pecans, chocolate chips and butter. Pour into crust. Cover edge with foil. , Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Steps:

• In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup, butter, bourbon if desired, vanilla and salt. Stir in nuts. , Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
• In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely.
• For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop.
• Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.
• Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Steps:

• Preheat oven to 350 degrees F.
• Combine eggs, sugar, and melted chocolate in large bowl.
• Add flour and mix well, stirring in remaining ingredients except for pie shells.
• Bake 30 -40 minutes.
• Serve warm with ice cream. Freezes well!

Steps:

• Put both granulated and brown sugar in the bowl of your mixer. Mix together to make a really light brown sugar.
• You have 2 choices with the butter. You can let it come to room temp on its own, or you can soften it in the microwave by placing it on a paper plate and nuking it for 5 seconds on high. Roll it over 1/4 turn and nuke another 5 seconds. Repeat until all sides have been nuked 5 seconds. Now it will be ready. Dump it in your mixing bowl. Repeat with second stick of butter.
• Once you've added the butter to you mixing bowl, mix until it is smooth.
• Pour in Vegetable oil and egg. Mit it all together on low speed.
• Add vanilla, baking soda, salt and cream of tartar. Mix well.
• Add oatmeal and Rice Krispies. Mix thoroughly.
• Add flour to your bowl in 1/2 cup increments, mixing well after each addition.
• Take the bowl from the mixer and give it another stir with a spoon, mixing in the pecans by hand.
• With your hands, roll dough balls approximately 1" in diameter and place them on a cookie sheet, 12 balls to a standard sheet.
• Bake at 350 for 12-15 minutes or until golden brown around the edges.
• Let cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.