NEW ENGLAND PECAN PIE
A traditional recipe with a slight twist. Crust recipe makes two 9 inch crusts or one double crust pie. Use one and freeze the other or make a pumpkin pie too!
Provided by manushag
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine crust ingredients by pulsing butter and flour in food processor until butter is pea size. Add water one tablespoon at a time, pulsing after each addition, until all comes together in a ball. Don't overmix. If using sweet butter, add 1/2 tsp salt. Divide into two discs and chill. Freeze one or use for another pie.
- For filling, cream sugar and butter together.
- Add corn syrup and maple syrup. Scraping sides of bowl.
- Add eggs one at a time.
- Add vanilla and pecans.
- Roll out crust and place in 9 or 10 inch pie pan. Crimp edges, dock with a fork (make some holes in the bottom of the crust to prevent bubbling while baking) and chill.
- Pour in filling taking care not to overfill.
- Bake at 350 degrees for 1 hour.
- Serve with sweetened whipped cream.
Nutrition Facts : Calories 656.4, Fat 40.8, SaturatedFat 19.7, Cholesterol 155.6, Sodium 252.1, Carbohydrate 69.8, Fiber 2.1, Sugar 27.9, Protein 7.1
NEW ENGLAND SQUASH PIE WITH PECAN TOPPING
This is a great alternative to pumpkin pie. My sister-in-law made this last Thanksgiving and I had to have this recipe. You can use any type of squash, but my sister-in-law used butternut because the color closely resembles pumpkin.
Provided by Diamondlil
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
- Mix all filling ingredients together until well blended. Pour into a pastry-lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done remove from oven and arrange pecan topping in a ring around the outer edge of the pie. Return pie to oven to bake the last 10 minutes.
- (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
- Cool completely before refrigerating. This pie must be stored in the refrigerator.
Nutrition Facts : Calories 394.5, Fat 23.5, SaturatedFat 8.9, Cholesterol 112.4, Sodium 416.9, Carbohydrate 43.8, Fiber 1.8, Sugar 39.5, Protein 5.5
PECAN PIE
Pecan pie is to the Southern Thanksgiving table what pumpkin, mince and apple pies are to the Northern version of the meal. Pecan trees can be found in back and front yards in Georgia, Texas and states in between, and pecan pie is a year-round dessert. The classic rendition is cloyingly sweet, because of the cup or cup and a half of corn syrup that most recipes call for. But you can dispense with the corn syrup and use a combination of mild honey (like clover or acacia) and Lyle's Golden Syrup, which has a wonderful flavor that is almost like light molasses. It's not the standard corn syrup, but you'll end up with a pie that's lighter but still sweet, true to Southern style.
Provided by Martha Rose Shulman
Categories dinner, lunch, pies and tarts, dessert
Time 1h45m
Yield 9-inch pie, 8 to 12 servings
Number Of Ingredients 14
Steps:
- Mix butter, salt and sugar in a standing mixer on low speed for 1 minute. Add flour and mix on low speed just until ingredients come together. Add 6 tablespoons water and mix only until dough comes together; if it doesn't come together right away, add another tablespoon water. Do not overmix. Scrape mixture out onto a sheet of plastic wrap and flatten into a square. Wrap well and refrigerate overnight.
- Very lightly butter a 9-inch pie dish. Divide dough into two equal pieces. Refrigerate one piece while you roll out the other. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork. Refrigerate uncovered for several hours or overnight. (Other dough half may be rolled out and frozen for up to 3 months.)
- Heat oven to 325 degrees. Line crust with parchment and fill with pie weights. Place on a baking sheet and bake for 15 minutes. Remove from oven and carefully remove pie weights and parchment. Return crust to oven and bake 15 to 20 minutes, until lightly browned. Let cool completely.
- Increase oven temperature to 350 degrees. Cream butter in a standing mixer fitted with the paddle, or in a food processor. Add honey and golden syrup and cream together until smooth. Scrape down bowl and beater. Add vanilla, rum, nutmeg and salt and mix. Add eggs, one at a time, beating each one until incorporated before adding next.
- Fill pie shell with pecans and smooth them out to make an even layer. Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean. Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set. The filling will puff up and may be bubbling, but it will settle as it cools. Do not overbake; if you leave it in too long, it will crack. Remove from oven and cool on a rack. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 44 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 306 milligrams, Sugar 21 grams, TransFat 1 gram
MAPLE-HONEY PECAN PIE
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
- While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
- Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
PECAN PIE
Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream
Provided by Good Food team
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
- Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
- Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 649 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
More about "new england pecan pie recipes"
MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PECAN PIE | RECIPETIN EATS
From recipetineats.com
EASY PECAN PIE RECIPE | THE BEST OLD-FASHIONED PECAN …
From cookiesandcups.com
NEW ENGLAND PECAN PIE - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
Cuisine AmericanCategory Pie, DessertServings 8-12Total Time 15 mins
EASY PECAN PIE RECIPE (BEST OLD FASHIONED PECAN PIE!)
From littlesunnykitchen.com
5/5 (9)Total Time 1 hr 20 minsCategory DessertCalories 304 per serving
PECAN PIE RECIPE - PREPPY KITCHEN
From preppykitchen.com
NATURALLY SWEETENED PECAN PIE RECIPE - COOKIE AND KATE
From cookieandkate.com
12 CLASSIC PIE RECIPES FROM THE YANKEE ARCHIVES - NEW ENGLAND
From newengland.com
FAVORITE HOLIDAY PIE RECIPES - NEW ENGLAND
From newengland.com
NEW ENGLAND PECAN PIE - RECIPE - COOKS.COM
From cooks.com
A NEW ENGLAND PECAN PIE RECIPE - LINDA SMITH DAVIS - NEFL
From newenglandfineliving.com
BROWN BUTTER PECAN PIE RECIPE - THE WASHINGTON POST
From washingtonpost.com
CATHY'S PECAN PIE - NEW ENGLAND
From newengland.com
PECAN PIE - NEW ENGLAND TODAY
From newengland.com
PECAN PIE – NEW ENGLAND
From newengland.com
60 BEST PECAN PIE RECIPES - HOW TO MAKE PECAN PIE - COUNTRY LIVING
From countryliving.com
THE BEST PECAN PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MAINE PECAN PIE - NEW ENGLAND
From newengland.com
You'll also love