CARAMEL-BOURBON PECAN PIE
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
From myrecipes.com
4.5/5 (18)Total Time 1 hr 5 minsServings 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 …
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SMUCKER’S CARAMEL PECAN PIE – COOK2HAPPINESS
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Estimated Reading Time 1 min
CARAMEL-PECAN HAND PIES RECIPE - DANI CONE | FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrs 30 minsServings 12Published 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
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
From myrecipes.com
5/5 (9)Total Time 4 hrs 25 minsServings 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
From hersheyland.com
Servings 1Total Time 4 hrs 20 minsCategory 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
From recipes.net
1/5 Total Time 2 hrs 40 minsCategory Pies & PastriesCalories 632 per serving
EASY DATE CARAMEL PECAN PIE - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
5/5 (1)Category DessertCuisine Vegan, VegetarianTotal 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
From lifeloveandsugar.com
5/5 (1)Total Time 6 hrs 15 minsCategory DessertCalories 470 per serving
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From thisisnotdietfood.com
5/5 (1)Total Time 1 hr 10 minsCategory Dessert RecipesCalories 539 per serving
MAPLE PECAN PIE CHEESECAKE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 12Servings 12Cuisine AmericanCategory Dessert
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From thecarefreekitchen.com
5/5 (5)Total Time 1 hr 45 minsCategory DessertCalories 714 per serving
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From yogajournal.com
Category DessertCalories 409 per serving
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