IRRESISTIBLE PECAN PIE
This is the most amazing pecan pie. Once you start eating it you can't stop.
Provided by IHART44
Categories Desserts Pies Pecan Pie Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 28.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 224.4 mg, Sugar 22.8 g
SOUTHERN PECAN PIE FILLING
My grandmother was the best cook I've known. This is the way she made a pecan pie filling. Prep. time does not include the 30-45 minutes needed to cool the filling.
Provided by kellychris
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix all ingredients and cook in double boiler for 45 minutes, stirring every 10 minutes for the first 20 minutes, then stirring every 3-5 minutes,or until thickened.
- While mixture cools, prepare topping.
- For Topping: Beat egg whites until stiff.
- Add brown sugar and mix well.
- Stir in pecans.
- Pour cooled filling into baked pie shell.
- Cover with topping and bake in 325 degree oven until light brown or about 15 minutes.
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
PERFECT PECAN PIE
Of all pies, pecan is one of the trickiest to make. The problem is in the crust. A fat-filled dough is tender, flaky and flavorful, but likely to tear during rolling and to develop tiny holes during baking. Naturally, the lava-like pecan-pie filling seeps into these openings, baking rock-hard onto the pie plate. A lean crust, on the other hand, is sturdy, but tough and dry. The crust I've developed offers the best of both styles: The following recipe is rich and tender, yet baker-friendly. Bonus: This silky-smooth filling tastes a little less treacly sweet, a plus for most pecan pie lovers.
Provided by USA WEEKEND columnist Jean Carper
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 17
Steps:
- To make crust: Mix flour, sugar and salt in a medium bowl. Rub cream cheese into flour mixture with fingertips to blend thoroughly. Using a box grater, grate frozen butter and shortening into flour mixture. Working quickly, rub fat into flour until it has the texture of coarse sand and small pebbles. Stir in ice-cold water with a fork until dough clumps form; press to form a cohesive ball. Wrap dough in plastic wrap, pressing it into a thick disk. Refrigerate until cold and firm, at least 1 hour. (Can be refrigerated up to 2 days or frozen for a month.)
- Roll dough on a lightly floured surface into a 14-inch circle, turning frequently and dusting with flour to keep it from sticking. Fold dough in half; quickly lift it into 9-inch Pyrex (not deep-dish) pie plate and unfold. Fit dough into plate so it is not stretched in any way. Trim with scissors to 1/2-inch beyond pan lip. Roll overhanging dough under with fingertips so it is flush with pan lip, then flute. Refrigerate at least 30 minutes or up to 4 hours. (Do not prick shell with a fork.)
- Adjust oven rack to lowest position and heat oven to 400 degrees. Line pie shell with a sheet of heavy-duty foil. Crumple 3 large pieces of foil into balls and place in shell to act as light weights. Bake (lightly pressing on foil if dough starts to balloon) until fluting turns golden brown, 18 to 20 minutes. Remove all foil; bake until bottom starts to turn golden brown, about 5 minutes longer. Remove shell from oven.
- To make filling: Adjust oven rack to middle position and reduce temperature to 300 degrees. In a separate pie plate, toast pecans in oven until fragrant, about 10 minutes.
- Reduce temperature to 250. Meanwhile, heat brown sugar and corn syrup in a medium heat-proof bowl over a pan of barely simmering water until sugar is almost dissolved. In another medium bowl, whisk eggs, yolks, vanilla and salt. Slowly whisk warm sugar mixture into eggs. Return bowl to pan of simmering water. Whisk in butter. In a small pan over low heat, stir together cornstarch and water until pasty thick; whisk into sugar-egg mixture. Heat in bowl over simmering water, stirring frequently. Set pie shell on middle oven rack. Sprinkle in pecans, then pour filling into shell. Bake until pie puffs slightly and just sets, 35 to 45 minutes. Cool to room temperature and serve.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 69.4 g, Cholesterol 159.5 mg, Fat 32.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 377 mg, Sugar 37.5 g
PECAN FILLING
Make and share this Pecan Filling recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat eggs until light. Mix sugar and flour to the eggs.
- Beat again.
- Add syrup, vanilla, salt, and pecans.
Nutrition Facts : Calories 2764.5, Fat 86.3, SaturatedFat 10.8, Cholesterol 634.5, Sodium 804.5, Carbohydrate 511.1, Fiber 9.9, Sugar 181.7, Protein 29.6
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