Cinnamon Brown Sugar Pecan Pie Food

CINNAMON BROWN SUGAR PECAN PIE

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.

BROWN SUGAR PECAN PIE

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.

PECAN CINNAMON ROLL PIE

Steps:

• Make the crust: Stir the granulated sugar and cinnamon in a small bowl. Unroll the pie dough onto a floured surface. Press the cinnamon sugar into the dough with your hands (try not to stretch the dough). Transfer to a 9-inch pie plate and crimp the edges. Refrigerate the crust until firm, about 1 hour.
• Place a baking sheet on the middle oven rack; preheat to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake on the hot baking sheet until golden around the edges and set on the bottom, about 30 minutes. Remove the foil and weights and bake until crisp and golden all over, about 10 more minutes. Transfer to a rack to cool; leave the baking sheet in the oven.
• Make the filling: Whisk the eggs, corn syrup, brown sugar, vinegar, vanilla and salt in a large bowl. Slowly whisk in the melted butter, then stir in the pecans until evenly coated. Scrape the mixture into the cooled crust.
• Bake the pie on the hot baking sheet until set and bubbling at the edges, 55 to 60 minutes. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.
• Make the glaze: Mix the cream cheese, confectioners' sugar and milk in a small bowl with a fork or small whisk until smooth. Transfer to a small resealable plastic bag and snip a corner; pipe over the pie.

BROWN SUGAR PIE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
• Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

CANADIAN BROWN SUGAR PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar.
• Stir in milk, butter, salt and vanilla.
• Cook, stirring constantly, until mixture comes to a boil.
• Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

BROWN SUGAR SYRUP WITH CINNAMON

Steps:

• In a medium sauce pan, add brown sugar and water and bring to a boil.
• Stir constantly for about 3 minutes and reduce heat to low.
• Keep stirring until all sugar has dissolved.
• Remove from heat and stir in flavoring.
• If using cinnamon, add to dry brown sugar before adding liquid.
• Allow to cool before using.

CINNAMON BUN PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
• Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
• Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
• Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
• Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
• Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
• Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.

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.

CINNAMON PECAN PIE

Steps:

• Preheat oven to 350°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate.
• Mix eggs, sugar, corn syrup, butter and cinnamon flavor in large bowl until well blended. Stir in pecans. Pour into crust.
• Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool completely on wire rack.

SPIRITED BROWN SUGAR PECAN PIE

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.

BROWN SUGAR CINNAMON PECANS

Steps:

• Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well.
• Add pecans, stirring well to coat. Remove from heat.
• Spread coated pecans on a lightly greased 15" x 10" x 1" jellyroll pan.
• Bake at 325° for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.

BROWN SUGAR PECAN PIE

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.