BROWN SUGAR PECAN PIE
This Brown Sugar Pecan Pie is the perfect addition to your holiday table this year! The filling is absolutely divine and it bakes up beautifully! I love how easy this recipe is and that it can be made in advance.
Provided by Trish - Mom On Timeout
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 325F.
- Place pie dish on a baking sheet and set aside.
- Melt butter in a small saucepan. Continue cooking over medium heat, stirring occasionally, until slightly browned. Remove from heat and let cool for 10 minutes.
- Whisk together brown sugar, eggs, milk, vanilla extract, and salt until nice and smooth.
- Slowly drizzle in melted butter, whisking the entire time until fully incorporated.
- Stir in pecans.
- Pour the filling into the pie crust and bake for 50 - 60 minutes or until puffed and golden.
- Place the pie on a cooling rack to cool. The pie will settle as it cools. Let it cool completely before slicing and serving.
Nutrition Facts : Calories 474 kcal, Carbohydrate 62 g, Protein 4 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 90 mg, Sodium 321 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving
CINNAMON BROWN SUGAR PECAN PIE
A delicious pecan pie stuffed to the brim with pecans, a delicious cinnamon filling and buttery homemade pie crust. The perfect dessert served with a scoop of vanilla ice cream.
Provided by Alida Ryder
Categories Dessert
Time 7h15m
Number Of Ingredients 9
Steps:
- Make the pastry according to instructions. Roll out then press into a pie dish. Crimp edges and place in the fridge.
- Preheat the oven to 160°C/320°F.
- Whisk together the eggs, syrup, sugar, butter and flavorings until just combined.
- Add the pecans.
- Pour the filling into the prepared pie crust.
- Place into the oven and allow to bake for 45-60 minutes until the filling has set around the edges but the center is still jiggly. (If the pie crust or pie is browning too quickly, cover loosely with foil.)
- Remove the pie from the oven and allow to cool to room temperature before placing the fridge. Allow to cool completely for at least 6 hours, ideally overnight, before serving.
Nutrition Facts : Calories 413 kcal, Carbohydrate 36 g, Protein 6 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 243 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 serving
BROWN SUGAR PECAN PIE
Corn syrup swapped for a less-sweet blend of brown sugar and maple syrup, so the pecans take center stage. A dash of bourbon gives a nod to the pie's Southern roots. This came from Good Housekeeping. I have not tried this posting for safe keeping. I plan to use Splenda brown sugar and sugar free syrup.
Provided by internetnut
Categories Pie
Time 1h35m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
- Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
- Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
- Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
- Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.
Nutrition Facts : Calories 354.3, Fat 21, SaturatedFat 4.5, Cholesterol 60.5, Sodium 177.7, Carbohydrate 39.1, Fiber 2.1, Sugar 29.1, Protein 4.3
BROWN SUGAR KARO PECAN PIE
Steps:
- Stir syrup, eggs, sugar, butter & vanilla together, than add pecans.
- Pour into pie crust.
- Bake at 350°F for 50-55 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BROWN SUGAR PECAN PIE
Steps:
- Gather the ingredients.
- In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over mixture, stir in lightly, then pulse about 6 to 7 more times.
- Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
- Empty large crumbs into a bowl. Pack and knead just 2 or 3 times to form a cohesive dough.
- Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
- Roll out on a floured surface to fit pie pan. Fold over and fit into pan, cutting off excess. Form a decorative edge around plate. Before adding filling, brush with a little of the beaten egg white, if desired.
- Gather ingredients.
- Preheat oven to 400 F. In a mixing bowl, combine beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in pecans.
- Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 F and bake 25 to 30 minutes longer. If at any point, the crust edge is browning too much, cover with a pie ring or foil ring .
- When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle. Let pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts : Calories 598 kcal, Carbohydrate 79 g, Cholesterol 97 mg, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, Sodium 159 mg, Sugar 57 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g
SPIRITED BROWN SUGAR PECAN PIE
Provided by Judi Kerr
Categories Nut Dessert Bake Thanksgiving Pecan Fall Bon Appétit New Jersey Kidney Friendly Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
- Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream.
PECAN PIE BARS
Steps:
- Preheat oven to 350 Degree. Prepare a 9X13 rectangular by spraying with baking spray.
- In a food processor, combine flour, both sugars, salt, cold butter, and pulse until fine crumbs appear. Add cold water and pulse until well mixed. Turn the dough to the rectangular pan and press evenly into the pan. Place in the refrigerator until ready to use.
- In a separate large bowl, mix the light and dark corn syrup together; add the brown sugar and eggs one at a time. Add the flour, vanilla extract, maple extract, and salt. Mix in the pecan pieces with a wooden spoon. Pour the pecan filling on top of the prepared crust, place in the oven with the rack in the middle, and bake for 30-35 minutes or until set in the middle. Allow to cool and cut into squares.
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- Whisk together both sugars, melted butter, salt, eggs, flour, milk, and vanilla until smooth. Stir in pecans and pour in prepared crust.
- Cover edges of pie crust with foil or a pie crust shield. Bake for 10 minutes, then reduce the heat on the oven to 350°F and bake an additional 30-40 minutes, or until the middle is only slightly jiggly and the edges are set. Cool completely before slicing.
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- Roll out the pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit into a 9-inch pie plate and trim the edge, leaving 1/2-inch overhang. Fold the overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 15 minutes).
- Meanwhile, melt the butter in a small, heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar. Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.
- Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them. Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour. Cool for 1 hour before slicing and serving.
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- In a large bowl, combine flour, sugar, and salt. With a pastry blender, blend butter and flour until crumbles form. Slowly add in your ice water, a little at a time, incorporating with your pastry blender after each pour. The dough can vary in consistency because of climate (if you live in a dry climate you may need a little more water or less in a moist climate). Form into two disk shapes, wrap in plastic wrap and refrigerate at least two hours.
- Bring one dough disk to room temp and roll out on a well-floured surface (save the other for another pie!). The dough may seem tough to roll out, but apply pressure. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Set into the fridge until filling is ready.
- Melt butter in a heavy-bottom saucepan over medium heat. Continue to cook, stirring occasionally, until butter turns golden brown (nut colored), about 4 minutes (do not burn.)
- Remove from heat and let stand until cooled but not set, about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F.
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- Mix cream cheese with vanilla, brown sugar and maple syrup until smooth. Fold in whipped cream and finely chopped pecans and pour into baked pie shell. Top with roughly chopped pecans and refrigerate until ready to serve.
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