PECAN PIE WITH MAPLE CREAM
Wow family and friends with this golden pecan pie and silky, sweet maple cream. Making the pastry is optional, but the recipe is particularly good
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
- Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
- To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
- Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured - it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.
Nutrition Facts : Calories 593 calories, Fat 45 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MAPLE PECAN PIE
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. 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 bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE-MAPLE PECAN PIE
This serious pie calls for a homemade chocolate crust and artfully arranged pecans--plus a finishing touch of cocoa whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool.
- Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
- Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.
MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
MAPLE-PECAN CREAM PIE
I love to bake using the real maple syrup I get from a farm down the road. Mixing 1/2 cup into the filling really enhances my pecan pie. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. 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., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes., Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.
Nutrition Facts :
EASY MAPLE PECAN PIE
I have had success with this pie many times, and takes a matter of minutes to prepare with a frozen pie crust. Of coarse you can use your own pastry recipe ...just mix all ingredients together, pour into prepared crust and bake. This pie is sweet, and should be served with whipped cream.
Provided by Kittencalrecipezazz
Categories Pie
Time 56m
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F (oven rack set to bottom).
- Sprinkle the chopped nuts over the pie crust.
- In a large bowl whisk together the maple syrup, brown sugar, eggs, white sugar, melted butter, flour and vanilla.
- Pour the filling over nuts and crust (do not mix).
- Bake for about 50-60 minutes, or until filling is set and slightly puffed.
- Transfer to a rack and cool completely.
- Delicious!
Nutrition Facts : Calories 3983.6, Fat 208.2, SaturatedFat 42.9, Cholesterol 649.6, Sodium 1420.3, Carbohydrate 515.9, Fiber 17.2, Sugar 408.3, Protein 40.8
PECAN PIE ICE CREAM
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 8h30m
Yield 5 cups (about 8 servings)
Number Of Ingredients 9
Steps:
- Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) - bubbles will form around the edges. Remove from heat.
- Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
- Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
- Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
- Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
- Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.
MAPLE PECAN PIE II
This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.
Provided by DINNER2
Categories Desserts Pies Pecan Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 18
Steps:
- Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
- Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
- Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.
Nutrition Facts : Calories 890.4 calories, Carbohydrate 103.8 g, Cholesterol 136.6 mg, Fat 50.3 g, Fiber 2.9 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 516.3 mg, Sugar 44.2 g
MAPLE SYRUP PECAN PIE
Nutty, sweet and fragrant, this is so easy, its almost a crime!
Provided by tenina
Time 35m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Beat all ingredients in food processor except pecans and pie shell.
- Place pecans evenly into pie shell.
- Pour egg mix over.
- Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
- Serve with a dollop of fresh whipped cream.
MAPLE PECAN PIE I
An East Coast meets the South kind of pie.
Provided by Chelo
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread the nuts evenly over pie shell.
- Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
- Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 42 g, Cholesterol 125.8 mg, Fat 40.8 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 344.3 mg, Sugar 24.5 g
MAPLE BOURBON PECAN PIE
About one of the best pecan pies I think I've ever had. Recipe is from Martha Stewart. This is the only pecan pie recipe I make now. However, I have only made it with the Pate Brisee (pie dough)pie crust recipe which I have included, also from Martha Stewart, which is OHHHHH so YUMMY. (Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.) It does take a while to make but I think it makes a huge difference to use the pie crust from scratch. Some of the instructions might be a little confusing so please don't HESITATE to Zmail me. Note: I have always left out the decorative touches, not sure if this makes a difference or not.
Provided by southern_gal12000
Categories Pie
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
- Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
- Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
- Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 1177.1, Fat 63.4, SaturatedFat 28.6, Cholesterol 319.5, Sodium 542.9, Carbohydrate 143.5, Fiber 3.8, Sugar 67.9, Protein 13.2
DEEP-DISH MAPLE-BOURBON CREAM PIE
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances the sweetness.
Provided by Katherine Sacks
Categories Pie Bourbon Dessert Thanksgiving Maple Syrup Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 24
Steps:
- Make the crust:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
- Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
- Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
- Make the filling and assemble the pie:
- Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
- Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
- Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
- Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
- Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
- Serve the pie:
- Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.
MAPLE-PECAN PIE
Categories Nut Dessert Bake Christmas Valentine's Day Pecan Winter Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
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