PICNIC PECAN PIE
Among the selection of homemade desserts at our family reunion, slices of this timeless treat disappeared fast. It's delectable topped with ice cream or whipped cream. Each bite delivers classic goodness!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
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. , In a small bowl, lightly beat eggs. Stir in corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well; pour into crust. Cover edge loosely with foil. Bake 20 minutes. Remove foil; bake until a knife inserted in the center comes out clean, about 20 minutes longer. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 441 calories, Fat 22g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 253mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN PIE
A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.
Provided by ThatJodiGirl
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling------------.
- Beat eggs lightly with an electric mixer or fork until combined.
- Stir in corn syrup, sugar, butter and vanilla extract.
- Stir well.
- Stir in pecan halves and pour filling into crust.
- Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
- Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7
PICNIC PIE
Spend some time making these hearty pies to store in the freezer - then you'll always have something delicious for a last-minute picnic or summer lunch
Provided by Lulu Grimes
Categories Lunch, Main course
Time 1h15m
Yield Makes 2, each serving 6
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter 2 x 20cm springform tins or deep, loose-based tart tins. Cut one-third of the pastry off each block. Roll out the smaller pieces of pastry, then cut a circle from each to make the top of the pie - use a tin base as a template. Roll out two-thirds of the pastry from each block and line the tins, leaving a good amount of excess hanging over the edge.
- Mix the sausagemeat with the apples, onions and thyme, and divide into 4 portions. Line each pie with 4 slices of ham and spread 1 tbsp mustard over the ham in each pie. Add a quarter of the sausagemeat to each pie and press down to level it. Add another layer of ham and mustard to each, then the rest of the sausagemeat and level off the tops.
- Put the pastry lids on top and brush with beaten egg. Fold the excess pastry over and press gently. Trim off any wodgy bits to make the lid look as attractive as possible. Brush again with beaten egg and cut a steam hole in the centre. Bake for 50 mins or until a skewer pushed in through the steam hole comes out very hot. Cool in the tin for 15 mins, then release the sides of the tin and cool completely on a rack (still on the bases). Serve cold, cut into wedges with pickles and salad. Or slide off the base and wrap tightly in foil, then cling film and freeze.
Nutrition Facts : Calories 631 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.39 milligram of sodium
PICNIC BARS
You'll score points with a crowd when you stir together these delicious fudge-like treats. They're very moist and rich. The chocolate chips and walnuts make a pretty topping. -Frank Bee, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set. , Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer. , Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting.
Nutrition Facts : Calories 173 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 44mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC PECAN PIE
A rich, sticky- sweet pecan filling in Pillsbury™ pie crust makes a classic Thanksgiving dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.
- In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.
- Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.
Nutrition Facts : Calories 620, Carbohydrate 69 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 270 mg
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