Mimis Pecan Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

Steps:

• In a large bowl slightly beat the eggs.
• Add the melted butter, brown sugar, both corn syrups, vanilla, salt, and pecans.
• Pour it into a prepared pie shell.
• Bake 350 degrees for about 45 minutes.
• Serve with real whipped cream dollops.

Steps:

• Mix together all ingredients in a large bowl.
• Pour evenly into 2 pie shells.
• Bake at 300 degrees for 45-55 minutes.

Steps:

• CRUST:.
• Mix the first three ingredients well.
• Press into a pie plate, saving about 3 tablepoons for the top.
• Bake at 400 degrees till lightly browned, about 7-8 minutes.
• FILLING:.
• In a saucepan put the milk, sugar, cornstarch, salt, and egg yolks.
• Cook over medium heat till it comes to a boil; boil about 1/2 to 1 minute and take off the heat.
• Add the vanilla and let sit a minute while making meringue.
• Whip the eggs whites using a couple of tablespoons of sugar to make a meringue.
• Put the custard in the graham line pie plate.
• Add the meringue and saved graham cracker topping.
• 400 degrees till golden.

Steps:

• In a saucepan combine the first 1 1/2 cups water, salt, and the sugar; heat to boiling.
• In a small bowl mix the cornstarch and 1/3 cup water to make a paste.
• Add to the boiling mixture gradually, stirring constantly; cook till thick and clear.
• Remove from heat.
• Combine the egg yolks and lemon juice and mix well.
• Stir into thickened mixture slowly, stirring all the while as you don't want to scramble the yolks (you could temper the yolks, but if you are careful about the contstant stirring, you will not need to do that).
• Return to heat and cook, stirring constantly until mixture bubbles again; remove from heat.
• Stir in butter and lemon peel.
• Cover and cool to lukewarm.
• MERINGUE:.
• Add the salt to the egg whites and beat till frothy.
• Gradually add 1/2 cup sugar, beating till glossy peaks are formed.
• Stir 2 rounded tablespoons of the meringue into the lukewarm lemon filling and mix well.
• Put the filling into a baked pie shell and pile the meringue on top spreading to the edge of the shell.
• Bake in a 325-350 degree oven about 10 minutes or till golden.

Steps:

• Heat oven to 400°F.
• Unroll pie crust on lightly floured cutting board; cut into 12 (3-1/4-inch) rounds with biscuit cutter, rerolling scraps as necessary.
• Press pastry rounds gently onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray.
• Whisk egg with next 4 ingredients in medium bowl until blended. Stir in sugar. Add nuts and coconut; mix well.
• Spoon evenly into crusts, adding about 1 Tbsp. nut mixture to each crust.
• Bake 15 to 17 min. or until filling is hot and bubbly, and tops of pies are lightly browned. Cool 5 min.
• Run knife around edges of pies to loosen from pan. Remove to wire rack; cool completely.
• Serve topped with COOL WHIP.