Caramel Pecan Pie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMEL-BOURBON PECAN PIE



Caramel-Bourbon Pecan Pie image

Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 9

36 KRAFT Caramels
1/4 cup water
1/4 cup butter
2 Tbsp. bourbon
1 pkg. (6 oz.) pecan halves
1 frozen deep-dish pie crust (9 inch), thawed
3 eggs
3/4 cup sugar
1 tsp. vanilla

Steps:

  • Heat oven to 375°F.
  • Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
  • Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
  • Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

CARAMEL-PECAN PUMPKIN PIE



Caramel-Pecan Pumpkin Pie image

"Caramel, pecan and pumpkin in a pie - what's not to love?" I made and took this pie to share at Thanksgiving and I must say, it was delicious! The caramelized topping added real dimension to this classic pumpkin flavor. Adding a 1/2 tsp of pumpkin pie spice really makes for a special pie crust on this beauty. Another mouth-watering recipe from BHG.com

Provided by Cynna

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
4 -5 tablespoons cold water
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1/4 cup light cream or 1/4 cup milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon lemon peel, finely shredded
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons butter, softened

Steps:

  • In a medium mixing bowl stir together the flour and salt.
  • Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
  • Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
  • Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
  • Form dough into a ball.
  • On a lightly floured surface, flatten the ball of dough with hands.
  • Roll dough from center to the edges forming a circle about 12 inches in diameter.
  • Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
  • Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
  • In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
  • Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
  • Pour pumpkin mixture into pastry-lined pie plate.
  • Cover the edge of the pie with foil to prevent overbrowning.
  • Bake in a 375 degree F oven for 25 minutes.
  • Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
  • Remove foil from pie
  • Sprinkle brown sugar mixture over top of pie.
  • Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
  • Cool on a wire rack.
  • Cover and refrigerate within 2 hours.

Nutrition Facts : Calories 352.1, Fat 17.2, SaturatedFat 5.2, Cholesterol 65.5, Sodium 192.8, Carbohydrate 46.5, Fiber 1.6, Sugar 26.9, Protein 5.1

CARAMEL-PECAN PUMPKIN PIE



Caramel-Pecan Pumpkin Pie image

This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.

Provided by LISACAS1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 15

2 eggs
1 (15 ounce) can pumpkin puree
½ cup half-and-half
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 (9 inch) prepared pie shell
¾ cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
  • Bake in preheated oven for 20 minutes.
  • Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g

CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

SALTED CARAMEL PECAN PIE



Salted Caramel Pecan Pie image

A little extra salt and brown sugar give this pecan pie a rich caramel flavor.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup packed brown sugar
1 cup light corn syrup
5 tablespoons butter, cut into pieces
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 3/4 cups chopped pecans

Steps:

  • Heat oven to 350°F. Make pie crust as directed on box for One-Crust Filled Pie, using 9-inch glass pie plate.
  • In 2-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium-high heat, stirring frequently. Remove from heat; stir in vanilla and salt. Cool 10 minutes. Beat in eggs with whisk until well combined. Stir in pecans. Pour mixture into pie crust.
  • Bake 60 to 70 minutes or until set. Cool completely before cutting, at least 1 hour.

Nutrition Facts : Calories 620, Carbohydrate 75 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 39 g, TransFat 0 g

CARAMEL PECAN PIE



Caramel Pecan Pie image

This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

36 caramels
1/4 cup water
1/4 cup butter, cubed
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 frozen deep-dish pie crust (9 inches)
Pecan halves, optional

Steps:

  • Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.

SALTED CARAMEL PECAN PIE



Salted Caramel Pecan Pie image

This Pecan Pie has a deep caramel flavor and a teaspoon of sea salt accentuates the flavor and creates that winning sweet/salty combo.

Provided by Christin Mahrlig

Categories     Dessert

Time 1h35m

Number Of Ingredients 9

2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/2 cup butter
1 cup heavy whipping cream
1 teaspoon sea salt
3 large eggs
2 cups pecan halves
1 refrigerated pie crust

Steps:

  • Stir together the sugar, water, and corn syrup in a large skillet. Cook over medium-high heat, without stirring, for 8 to 10 minutes or until mixture turns a deep honey color. Remove from heat.
  • Add butter and stir until melted. Gradually stir in cream. Stir in sea salt.
  • Pour mixture into a medium bowl and let cool for 30 minutes.
  • Preheat oven to 350 degrees.
  • Whisk eggs into cooled caramel mixture. Stir in pecans.
  • Unroll pie crust and shape it to fit a 9-inch pie plate. Fold edges under and crimp.
  • Pour filling into crust. Place in oven for 50 to 55 minutes.

Nutrition Facts : Calories 743 kcal, ServingSize 1 serving

CARAMEL-PECAN APPLE PIE



Caramel-Pecan Apple Pie image

You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 18

Dough for single-crust pie
7 cups sliced peeled tart apples (about 6 medium)
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup caramel topping, room temperature
3 tablespoons butter, melted
STREUSEL TOPPING:
3/4 cup all-purpose flour
1/4 cup sugar
6 tablespoons cold butter, cubed
2/3 cup chopped pecans
1/4 cup caramel topping, room temperature
Whipped cream, optional

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.

CARAMEL PECAN PIE



Caramel Pecan Pie image

Make and share this Caramel Pecan Pie recipe from Food.com.

Provided by UnknownChef86

Categories     Pie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

36 Kraft caramels
1/2 teaspoon vanilla
1/4 cup water
3 eggs, beaten
1/4 cup margarine
1 cup pecan halves
3/4 cup sugar
1 9 in. unbaked pastry shell
1/4 teaspoon salt

Steps:

  • Melt caramels with water & margarine in a saucepan over low heat.
  • Stir occasionally until smooth.Combine sugar,salt & eggs.
  • Gradually add caramel sauce;Mix well.
  • Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.

CARAMEL PECAN APPLE PIE



Caramel Pecan Apple Pie image

This delicious pie is a hit at Thanksgiving, or anytime, really! It's a combination/adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie.

Provided by Loriq

Categories     Desserts     Pies     Apple Pie Recipes

Time 3h55m

Yield 8

Number Of Ingredients 16

2 ½ cups all-purpose flour
½ teaspoon salt
1 cup cold shortening
6 tablespoons ice water, or as needed
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup water
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 pinch ground nutmeg
⅓ cup butter
½ cup firmly packed brown sugar
1 cup chopped pecans
8 Granny Smith apples - peeled, cored and thinly sliced

Steps:

  • Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
  • Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
  • Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
  • Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
  • Bake pie in the preheated oven until crust is golden brown, about 1 hour.
  • Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

Nutrition Facts : Calories 872.2 calories, Carbohydrate 92.9 g, Cholesterol 50.8 mg, Fat 55.3 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 19.5 g, Sodium 212 mg, Sugar 54.4 g

TALL CARAMEL-BANANA 'N PECAN PIE



Tall Caramel-Banana 'N Pecan Pie image

Caramel topping, pecans and fresh bananas bring the sweet, the crunchy and the sweet to this luscious pie. And it only takes 15 minutes to prep.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup packed brown sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup caramel ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup pecan pieces
2 bananas, sliced

Steps:

  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in 2 cups whipped topping with whisk; set aside.
  • Spread 1/4 cup caramel topping onto bottom of crust; top with layers of 1/4 cup pecans, bananas and cream cheese mixture. Cover with remaining whipped topping and pecans.
  • Refrigerate 2 hours. Drizzle with remaining caramel topping just before serving.

Nutrition Facts : Calories 560, Fat 35 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 75 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

EASY CARAMEL-PECAN PIE



Easy Caramel-Pecan Pie image

Make and share this Easy Caramel-Pecan Pie recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pie

Time 50m

Yield 1 (9-inch) pie

Number Of Ingredients 10

1 (9 inch) frozen pie crusts, thawed
28 wrapped Kraft caramels
1/4 cup butter (no subs!)
1/4 cup water
3/4 cup sugar (can use 1/2 cup sugar)
3 large eggs
1 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups coarsley chopped pecans, toasted
whipped cream

Steps:

  • Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
  • Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
  • Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
  • In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
  • Stir in the chopped pecans.
  • Pour into the prepared pie crust.
  • Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
  • Cool and top with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 3890.7, Fat 223.4, SaturatedFat 55.4, Cholesterol 776.3, Sodium 2339.9, Carbohydrate 450.9, Fiber 14.4, Sugar 347.6, Protein 50.4

CARAMEL PECAN PIE



Caramel Pecan Pie image

Make and share this Caramel Pecan Pie recipe from Food.com.

Provided by Chickee

Categories     Tarts

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 sweet pie crust
1 (395 g) sweetened condensed milk
60 g brown sugar
2 eggs
1 teaspoon vanilla extract
100 g pecans, finely chopped

Steps:

  • Preheat oven to 170 degrees celsius. Place the flan case on a baking tray.
  • Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
  • Sprinkle the pie case with the nuts. Pour in the egg mixture.
  • Bake for 30-35 minutes, covering with foil if necessary to prevent over browning, until filling is set and golden. Set aside for 10 minutes or until firm.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 541.5, Fat 29.2, SaturatedFat 7.6, Cholesterol 92.9, Sodium 266.8, Carbohydrate 61.7, Fiber 2.7, Sugar 46.4, Protein 10.7

SALTED CARAMEL PECAN PIE



Salted Caramel Pecan Pie image

Homemade caramel is an amazingly delicious treat that's surprisingly simple to make with just a few ingredients. With this pie, a salty version of caramel is combined with nuts in a pie shell for a rich, gooey pie that's irresistible.

Provided by Jennifer, Bake or Break

Yield 8-10

Number Of Ingredients 14

1 & 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons cold water
2 to 3 cups pecans or other nut
1 & 1/2 cups granulated sugar
1/4 cup water
1/2 cup heavy cream
1/4 cup unsalted butter, cut into tablespoons
3 tablespoons light corn syrup
2 teaspoons vanilla extract
1 & 1/2 teaspoons salt
1/2 to 1 teaspoon coarse salt

Steps:

  • To make the pie crust, whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.For a simple fluted edge, press the knuckle of one finger into the rim of the crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.Preheat oven to 350°F. Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans).Bake for 20 to 25 minutes, or until edges are browned.Remove weights and lining. Cool completely.To make the filling, first place nuts in the baked pie crust. Set aside.Place sugar and water in a medium heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved.Increase heat to medium-high and continue cooking, without stirring, until mixture turns amber. Be sure to watch closely to prevent burning.Remove from heat and carefully add cream. (Mixture will bubble.) Stir until combined. Add butter, corn syrup, vanilla, and salt. Stir until combined and smooth.Pour caramel over nuts in pie crust. Sprinkle with coarse salt. Allow to sit at room temperature for 15 minutes. Then, refrigerate until set.

PECAN-PIE CHEESECAKE



Pecan-Pie Cheesecake image

Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.

Provided by Food Network Canada

Categories     bake,cheese,dessert,Holiday/Event,nuts

Yield 10 - 12 servings

Number Of Ingredients 15

6 tbsp unsalted butter, melted, plus more butter for the pan
9 chocolate graham crackers (about 1 sleeve)
2 tbsp sugar
Pinch fine salt
4 8-oz packages cream cheese, at room temperature
1 ¼ cups sugar
1 cup sour cream
6 large eggs, at room temperature
1 tbsp pure vanilla extract
1 cup pecans
½ cup heavy cream
1 tbsp unsalted butter
1 tbsp light corn syrup
1 tsp pure vanilla extract
½ cup sugar

Steps:

  • Position a rack in the center of the oven, and preheat to 325ºF. Butter the inside of the springform pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
  • Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
  • Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
  • Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
  • Preheat the oven to 350ºF. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
  • Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
  • Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
  • To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
  • To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.

SALTED CARAMEL PECAN PIE



Salted Caramel Pecan Pie image

There is no better duo than caramel and salt. Add those flavors to this year's pecan pie and you've got a dessert that's sure to be a hit!

Categories     dessert     pie

Time 1h45m

Yield 10-12 servings

Number Of Ingredients 8

1 1/2 c. sugar
3/4 c. cream
2 tsp. pure vanilla extract
1 tsp. kosher salt
1 (9-inch) unbaked pie shell, chilled
3 c. (about 12 oz.) Fisher Pecan Halves
3 large eggs
Flaky sea salt, for garnish

Steps:

  • Make the salted caramel: Combine the sugar and 1/2 cup water in a large saucepan. Set over high heat and stir gently until the sugar dissolves. Stop stirring when the mixture begins to boil. Brush away any sugar crystals that form on the sides of the pan with a wet pastry brush. Cook until the mixture is the color of maple syrup, about 20 minutes. Off heat, slowly whisk in the cream, vanilla, and kosher salt. The mixture will bubble vigorously; be careful: It is extremely hot. Pour into a large heatproof bowl and set aside until cool.
  • Preheat the oven to 375° with a rack in the center of the oven. Fill the pie shell with the pecans and set on a rimmed baking sheet. Whisk the eggs into the caramel mixture and pour over the pecans.
  • Bake until the filling has puffed and the crust is golden brown, about 1 hour and 15 minutes, tenting the edges of the pie with foil if they darken too quickly. Transfer to a wire rack to cool completely before serving. Sprinkle with flaky sea salt.

CARAMEL PECAN PIE



Caramel Pecan Pie image

Provided by Smuckers

Categories     Dessert/Sweets

Time 2h

Yield 10

Number Of Ingredients 11

CRUST
1 1/3 cups all-purpose flour
1/2 teaspoon Salt
1/2 All-Vegetable Shortening
ice cold water
FILLING
3 large eggs
2/3 cup Sugar
1 Smucker's® Caramel Flavored Topping
1/4 cup butter, melted
1 1/2 cups pecan halves

Steps:

  • 1. STIR flour and salt in large bowl until blended. Cut in shortening using pastry blender or fork until shortening pieces are the size of peas. Gradually stir in water with fork, 1 tablespoon at a time, just until dough holds together. Shape into ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
  • 2. HEAT oven to 350°F. On floured surface, roll dough into a 12-inch circle. Line 9-inch pie plate with dough. Flute edges, as desired. Chill until ready to use.
  • 3. WHISK eggs in medium bowl. Whisk in sugar until dissolved. Stir in caramel topping and butter until blended. Stir in pecans. Pour into crust.
  • 4. BAKE 45 minutes or until knife inserted in center comes out clean. Cool completely on wire rack.

CARAMEL PECAN PIE



Caramel Pecan Pie image

Make and share this Caramel Pecan Pie recipe from Food.com.

Provided by Charlotte J

Categories     Pie

Time 1h10m

Yield 1 9-inch pie

Number Of Ingredients 9

1 (9 inch) unbaked pie shells
36 caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees.
  • In a saucepan over low heat, combine caramels, butter and milk.
  • Cook, stirring frequently, until smooth.
  • Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt.
  • Gradually mix in the melted caramel mixture. Stir in pecans.
  • Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown.
  • Allow pie to cool until filling is firm.

Nutrition Facts : Calories 4235.9, Fat 223.6, SaturatedFat 65.2, Cholesterol 790.5, Sodium 2974.2, Carbohydrate 530, Fiber 16.1, Sugar 393.7, Protein 58.2

CARAMEL PECAN PIE



Caramel Pecan Pie image

Provided by Vegetarian Times Editors

Categories     Desserts

Yield 10

Number Of Ingredients 14

1 Tbs. kudzu
2/3 cup Sucanat
1 tsp. pure vanilla extract
1 tsp. grated lemon peel
1 1/2 cups plus 1/4 cup coconut milk
2/3 cup whole-wheat pastry flour
2/3 cup unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup vegetable oil
1/4 cup pure maple syrup
1 cup coarsely chopped pecans, plus 1 cup pecan halves
1/2 cup water
1 Tbs. agar flakes

Steps:

  • Preheat oven to 350ûF. Brush 8-inch pie plate with oil. Make crust: In medium bowl, sift together flours, cinnamon and salt. In small bowl, whisk oil and syrup. With rubber spatula or wooden spoon, fold liquid into flour mixture just until blended (don't over mix). Roll dough into ball and cover with plastic wrap; refrigerate 40 minutes. Place dough between two sheets of parchment paper; sprinkle with flour as needed. Roll into 10-inch circle. Remove top sheet of parchment; place your hand under bottom sheet and flip dough into pie plate. Pierce bottom of crust with fork to form several steam holes. Bake 15 minutes. Remove from oven and cool on wire rack. Spread 1 cup chopped pecans on one half of baking sheet and 1 cup pecan halves on other half; keep separate. Bake until lightly toasted, 8 to 10 minutes. Remove from oven and set aside. In medium saucepan, bring 1/2 cup water and agar to a simmer over medium heat. Tilt pan toward you and whisk vigorously until agar dissolves, about 3 minutes. Stir in 1 1/2 cups coconut milk. Dissolve kudzu in remaining 1/4 cup coconut milk. Add to agar mixture; stir well. Cook over low heat, stirring occasionally, until somewhat thickened. In small saucepan, dissolve Sucanat in 1/4 cup water. Place over medium heat and bring to a boil. When the syrup bubbles, lift pan and swirl it. Cook, lifting and swirling, 8 minutes. Whisk caramelized Sucanat into coconut milk mixture. Add chopped pecans, vanilla and lemon peel; stir well. Remove from heat and cool 20 minutes. Pour filling into crust; top with pecan halves. Chill for several hours, or until set.

Nutrition Facts : Calories 409 calories

SALTED CARAMEL PECAN PIE



Salted Caramel Pecan Pie image

Give pecan pie an updated twist with salted caramel. This easy pie recipe uses just a few ingredients like a frozen pie crust, dark brown sugar, light corn syrup, unsalted butter, sea salt flakes and pecans. Perfect for any occasion.

Provided by Deen Brothers

Time 15m

Yield 6

Number Of Ingredients 7

1 deep-dish frozen piecrust
1 cup packed dark brown sugar
1 cup light corn syrup
6 tablespoons unsalted butter
1 tablespoon flaky sea salt
3 large eggs
2 cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.
  • Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.

NO-BAKE CARAMEL-PECAN PIE CHEESECAKE



No-Bake Caramel-Pecan Pie Cheesecake image

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 7

20 KRAFT Caramels, divided
1 cup plus 3 Tbsp. milk, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups (about 2/3 of 8-oz. tub) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use pecan pie crust (6 oz.)
1 cup pecan pieces, toasted

Steps:

  • Microwave 6 caramels and 2 Tbsp. milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until caramels are completely melted when stirred. Add cream cheese; beat with mixer until blended.
  • Add dry pudding mix and 1 cup of the remaining milk; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into pie crust.
  • Microwave remaining caramels and milk in medium microwavable bowl 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 1 min. Add nuts; mix well. Spread over top of pie to within 1 inch of edge.
  • Refrigerate 4 hrs.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

EASY SALTED CARAMEL PECAN PIE BARS



Easy Salted Caramel Pecan Pie Bars image

Why make a pecan pie when you could make these gooey caramel pecan pie bars? They are a deliciously perfect combination of a shortbread crust, with a gooey, sweet pecan filling, and a nutty, salty sprinkle on the top. #bestpecanbars #thanksgivingdessert #

Provided by Eats By The Beach (Millie Brinkley)

Time 55m

Yield 20

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons cornstarch
1 cup dark brown sugar
8 tablespoons (1 stick) butter, melted
¾ cup butter
1 cup light brown sugar
½ cup honey
1 cup heavy cream
1 teaspoon vanilla
2 cups pecan halves
¼ cup toasted pecans
1 teaspoon sea salt
Caramel sauce for drizzling (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Line a 9x13-inch baking dish with parchment paper and leave enough paper at each end to lift the bars out of the pan after baking.
  • Spray the parchment and sides of the pan with cooking spray. Set aside.
  • In a large mixing bowl, combine the flour, cornstarch, dark brown sugar, and butter.
  • With a hand mixer at medium speed, beat the mixture until the mixture resembles sand with fine crumbs.
  • Press the mixture into the prepared pan. Use your hands to press the mixture smooth.
  • Bake in the preheated oven for 8 minutes.
  • Remove from the oven and set aside to cool.
  • In a large, heavy-bottomed saucepan over medium heat, stir together the butter, light brown sugar, and honey.
  • Cook, stirring constantly, until thick and bubbly - about 7-8 minutes.
  • Pour in the cream and continue to cook, stirring until a candy thermometer inserted in the mixture hits the soft-ball stage (240 degrees) - about 10 minutes.
  • Remove from the heat and stir in the vanilla and pecans.
  • Carefully pour the mixture over the crust, using an offset spatula to spread it evenly to all corners. Set aside.
  • In a food processor, add the toasted pecans and sea salt. Process until finely chopped.
  • Sprinkle the pecan/salt mixture evenly over the top of the caramel mixture.
  • Bake for 15 minutes or until the caramel is bubbly. Remove from the heat and place on a wire rack to cool completely.
  • To serve, run a butter knife along the sides of the pan. Use the parchment paper overhang to lift the dessert out of the pan. Cut the bars into squares. If your knife gets sticky, dip it in hot water before making the next cut.
  • Arrange the squares on a platter and drizzle with caramel sauce, if desired.

More about "caramel pecan pie food"

CARAMEL-PECAN PIE RECIPE | MYRECIPES
caramel-pecan-pie-recipe-myrecipes image
Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat. Step 4. Stir together sugar and next 3 …
From myrecipes.com
4.5/5 (18)
Total Time 1 hr 5 mins
Servings 8
  • Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  • Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  • Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.


SALTED CARAMEL PECAN PIE (VEGAN AND GLUTEN ... - REBEL …
salted-caramel-pecan-pie-vegan-and-gluten-rebel image
So here it is my salted caramel pecan pie.. A gorgeous crust made from pecans, raw cacao, coconut flakes and of course medjool dates to stick …
From rebelrecipes.com
Estimated Reading Time 4 mins


SMUCKER’S CARAMEL PECAN PIE – COOK2HAPPINESS
smuckers-caramel-pecan-pie-cook2happiness image
Caramel Pecan Pie I have looked for pecan pie recipes all over the net, Smucker's recipe is by far the simplest, least labor-consuming and …
From cook2happiness.wordpress.com
Estimated Reading Time 1 min


CARAMEL-PECAN HAND PIES RECIPE - DANI CONE | FOOD & WINE

From foodandwine.com
5/5
Total Time 4 hrs 30 mins
Servings 12
Published 2013-12-07
  • In a large (preferably 12-cup) food processor, combine the flour, salt and sugar. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal.
  • On a floured work surface, roll out 1 disk of the dough to a 16-inch square, a scant 1/4 inch thick. Using a small pot lid or plate (5 1/2 to 6 inches) as a template, cut out as many dough rounds as possible.
  • Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool, then coarsely chop the nuts.
  • In a medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently once the caramel begins to form, until the caramel is medium-amber, about 9 minutes.
  • Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set. Let cool slightly, then scrape the pecan filling into a bowl and gently stir to recombine.
  • Working with one baking sheet at a time, brush the pastry surfaces lightly with some of the beaten egg. Scoop a scant 1/4 cup of the pecan filling onto each round and fold the pastry over to make a turnover.
  • Brush the tops of the pies with the beaten egg and sprinkle with the turbinado sugar. Using a sharp knife, make a small slit in the top of each pie.


SALTED CARAMEL-CHOCOLATE PECAN PIE RECIPE | MYRECIPES
Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar …
From myrecipes.com
5/5 (64)
Total Time 1 hr 20 mins
  • Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
  • Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
  • Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.


CHOCOLATE-CARAMEL PECAN PIE RECIPE | MYRECIPES
Add chocolate mixture, beating just until blended. Spoon batter into prepared crust. Step 6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe …
From myrecipes.com
5/5 (9)
Total Time 4 hrs 25 mins
Servings 6-8
  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
  • Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
  • Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
  • Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.


CHOCOLATE CARAMEL PECAN PIE | RECIPES - HERSHEYLAND
Time. 4 hours 20 minutes. Skill Level. Beginner. Yields. 1 pie. Add ROLO ® Creamy Caramels in Chocolate Candy to this pecan pie recipe for a turtle pie that's extra delicious. …
From hersheyland.com
Servings 1
Total Time 4 hrs 20 mins
Category Tags
  • Combine eggs, corn syrup, sugar, butter and vanilla in large bowl; beat until well blended. Stir in caramels and chopped pecans; pour into pastry shell.
  • Bake 60 to 65 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on wire rack. Cover; refrigerate until serving time. Serve garnished with whipped cream, caramels and pecan halves, if desired.


CHOCOLATE CARAMEL PECAN PIE RECIPE - RECIPES.NET
Bake 12 minutes or until lightly browned. Cool completely. If crust puffs up gently press back down with back of spoon. Microwave caramels and 1/3 cup cream on high 3 …
From recipes.net
1/5
Total Time 2 hrs 40 mins
Category Pies & Pastries
Calories 632 per serving


EASY DATE CARAMEL PECAN PIE - NOURISHED BY CAROLINE
Preheat oven to 350F. Line a pie dish with parchment paper or lightly grease the bottom of the dish. Add the oats and pecans in a food processor. Process about 30 seconds. …
From nourishedbycaroline.ca
5/5 (1)
Category Dessert
Cuisine Vegan, Vegetarian
Total Time 30 mins
  • Preheat oven to 350F. Line a pie dish with parchment paper or lightly grease the bottom of the dish.
  • In the same food processor, add dates and coconut milk. Blend until smooth, about 2-3 minutes.


EASY CARAMEL PECAN PIE FILLING | LIFE LOVE & SUGAR
While the corn syrup is key in pecan pie recipes, this version doesn’t need it. I messed around with using it in different proportions, and decided that this pie was best without it. This pecan pie is flawless as it is! Ingredients You’ll Need . Before we get into the ingredients for the caramel sauce and the pie filling, let’s give the floor to our lovely foundation. This …
From lifeloveandsugar.com
5/5 (1)
Total Time 6 hrs 15 mins
Category Dessert
Calories 470 per serving


CARAMEL PECAN PIE - THIS IS NOT DIET FOOD
How to Make Caramel Pecan Pie: Preheat oven to 350F. Dump the butter into a medium saucepan over low heat. Add the milk to the pot. Add the Kraft caramels to the pot. Stir well. Leave the caramels to melt, stirring frequently. Once the caramels are completely melted, remove the pot from the heat and set aside.
From thisisnotdietfood.com
5/5 (1)
Total Time 1 hr 10 mins
Category Dessert Recipes
Calories 539 per serving


MAPLE PECAN PIE CHEESECAKE (VIDEO) - TATYANAS EVERYDAY FOOD
Check out some of my other recipes you’re sure to enjoy! Maple Pecan Pie – the BEST version of this classic pie! A pecan pie sweetened with maple syrup, with a homemade pie crust. Apple Pie Caramel Cheesecake – another great option for fall! Caramel cheesecake with apple pie filling as a topping, plus whipped cream on the side!
From tatyanaseverydayfood.com
Reviews 12
Servings 12
Cuisine American
Category Dessert


CARAMEL PECAN PIE - THE CAREFREE KITCHEN
This Caramel Pecan Pie is our go-to recipe every year. It’s got the perfect ratio of sweet, salty, buttery and nutty. We sweeten our filling with brown sugar and maple syrup, rather than corn syrup, cooking it along with butter, eggs and vanilla. Toasted pecans are folded in at the last minute, then everything nestles into a homemade flaky pie crust where it bakes low and …
From thecarefreekitchen.com
5/5 (5)
Total Time 1 hr 45 mins
Category Dessert
Calories 714 per serving


CARAMEL PECAN PIE - YOGAJOURNAL.COM
Caramel Pecan Pie. Sucanat, the dehydrated juice of sugar cane, is the sweetener in this refrigerator pie. Unlike refined white sugar, it retains all the vitamins and minerals present in raw sugar cane. I usually opt for liquid sweeteners (rice syrup, barley malt or maple syrup) in desserts, but a granulated sweetener works… YJ Editor. Share this. Join Yoga Journal. Create …
From yogajournal.com
Category Dessert
Calories 409 per serving


CARAMEL PECAN PIE RECIPE LOVETOBAKE45 - CHOWHOUND
Gradually add caramel mixture. Stir in the chopped pecans. Pout into pastry shell. If desired, arrange pecan halves over filling. 1 Bake at 350 F. for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings. 1 More recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com
From chowhound.com


GRAHAM CRACKER PECAN PIE BARS - ALL INFORMATION ABOUT ...
Easy Salted Caramel Pecan Pie Bars - Julie Blanner top julieblanner.com. 2 cups pecan pieces 1 pack graham crackers salt in a grinder Instructions Preheat oven to 350 degrees. Melt butter and brown sugar in a large saucepan over medium heat until just melted and combined. Add vanilla. Meanwhile, in a large bowl, mix 2 eggs. Gradually pour ...
From therecipes.info


BOURBON CARAMEL PECAN PIE | IMPROPER BOSTONIAN
Pecan pie was never a personal favorite for SRV head pastry chef Meghan Thompson, but by incor porating some well-liked holiday flavors such as bourbon and chocolate, she’s found a recipe more suited for her palate. Thompson uses liquor to cut the sweetness of the caramel, while cocoa powder adds a level of earthiness to the Thanksgiving staple. Says Thompson: …
From improper.com


CARAMEL PECAN PIE SQUARES - EAGLE BRAND
6: Topping: Combine toasted pecans and caramel flavoured sauce in a medium bowl. Spread over hot crust. Return to oven and continue baking for an additional 12-15 minutes. Cool on wire cooling rack in baking dish. Once cooled, lift from baking dish and cut into squares.
From eaglebrand.ca


CARAMEL PECAN PIE - KARO ® FOODSERVICE
Caramel Pecan Pie. Prep: 15 min. Makes: 8 servings. Caramels give extra richness to this pie. Print Recipe. Share this recipe. Ingredients. 1/2 cup Karo® Light Corn Syrup; 28 caramels 1/4 cup butter 3/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 3 eggs 1 cup pecan halves 1 (9-inch) unbaked pie crust Directions. Preheat oven to 350°F. Heat corn syrup, …
From karofoodservice.com


ROBINHOOD | CARAMEL PECAN PIE SQUARES
Topping: Combine toasted pecans and caramel flavoured sauce in a medium bowl. Spread over hot crust. Return to oven and continue baking for an additional 12-15 minutes. Cool on wire cooling rack in baking dish. Once cooled, lift from baking dish and cut into squares.
From robinhood.ca


RECIPE: CARAMEL PECAN PIE - FOOD NEWS
Line 9-inch pie plate with dough. Flute edges, as desired. Chill until ready to use. Step 3 WHISK eggs in medium bowl. Whisk in sugar until dissolved. Stir in caramel topping and butter until blended. Stir in pecans. Pour into crust. Step 4 BAKE 45 minutes or until knife inserted in center comes out clean. Cool completely on wire rack. Serving size
From foodnewsnews.com


SALTED CARAMEL PECAN PIE - WILLIAMS FOOD EQUIPMENT
A Thanksgiving classic, pecan pie, gets a little twist and drama this year. We’ve added a fancy way to top the pie that adds to the visual presentation and the overall taste and texture. The caramel-glazed pecans are arranged in concentric circles on top of the baked pie then treated to a shiny, glitzy top – so different from the typical haphazard pecan pieces of a …
From williamsfoodequipment.com


OUR 15 BEST PECAN PIE RECIPES OF ALL TIME | ALLRECIPES
View Recipe. this link opens in a new tab. This award-winning pecan pie is topped with a crunchy honey, butter, brown sugar, and pecan topping. Reviewers recommend using the optional bourbon for added flavor, as well as making this pie in a 10-inch dish because the filling can overflow in a 9-inch. 2 of 16. View All.
From allrecipes.com


CARAMEL PECAN PIE RECIPES ALL YOU NEED IS FOOD
Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool …
From stevehacks.com


CARAMEL PECAN PIE - PECAN PIE RECIPES
Caramel Pecan Pie. Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
From worldrecipes.org


EAGLE BRAND® | CHOCOLATE CARAMEL PECAN PIE
Chocolate Caramel Pecan Pie. Makes: 6-8 portions . Preparation Time: 15 minutes plus baking time . Ingredients. Directions . Nutritional Information. Ingredients. 1 egg . 1 can 300 ml Regular or Low Fat Eagle Brand® sweetened condensed milk . 1 cup 250 ml dark corn syrup . ¼ tsp 1 ml maple or vanilla extract . 1 (9 frozen pastry shell, unbaked . 1 cup 250 ml pecan halves . 2 oz …
From eaglebrand.ca


Related Search