Thunder Thigh Pecan Pie Recipes

Steps:

• Beat together sugar, flour, cornsyrup, vanilla and eggs.
• Stir in the pecans& Butter Pour into the pie crust.
• Bake at 350F for 40-50 minutes or until the center is puffed and golden, cool& serve.

Steps:

• Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
• Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
• In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
• Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
• Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
• In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
• Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.

Steps:

• Preheat oven to 350°F.
• Place pie crust dough on a pizza baking sheet.
• Press down firmly and stretch so that the crust laps a touch over the edge will shrink slightly.
• Bake until slightly golden.
• Remove from oven and let cool.
• Meanwhile, by hand, mix milk, 1/4 cup lemon juice and vanilla together in bowl.
• Chill.
• Slice bananas and toss in remaining one teaspoon lemon juice so they don't turn brown on the pie.
• Pour off excess lemon juice and set bananas aside.
• Spread chilled milk mixture on cooled crust, leaving empty a 1/2 inch space from the edge (to look like a pizza).
• Decorate the pie with banana slices, pineapple chunks, pecans and cherries.
• Warm Hot Fudge Sauce and drizzle on top.
• If you like, you can take a can of whipped cream and create slices.

Steps:

• Preheat oven to 375 degrees. with rack set in lowest position.
• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
• Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
• Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.