Crustless Pecan Pie Food

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CRUSTLESS PECAN PIE



Crustless Pecan Pie image

I like this recipe because it comes the closest to the "real thing" without using sugar and corn syrup. Also, when you eliminate the crust, you eliminate lots of fat and carbs. This is useful for diabetic people and doesn't taste half bad. Easy to make and easy to eat. I modified another recipe to suite my needs.

Provided by iswenson

Categories     Pie

Time 1h5m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

1/2 cup frozen apple juice concentrate
1/2 cup sugar substitute
1 (7 g) envelope knox unflavored gelatin
1/3 cup unsweetened applesauce
3 tablespoons water
2 tablespoons cornstarch
3 eggs
2 teaspoons vanilla extract
2 tablespoons coffee, very strong or 2 tablespoons espresso
24 pecan halves, toasted

Steps:

  • Preheat oven to 375 degrees.
  • Place a shallow pan of water on the 2nd rack of oven, below where pie will be baking.
  • Warm the apple juice concentrate in a small pan.
  • Add the sugar substitute and gelatin to the apple juice.
  • Stir until the sugar substitute and gelatin are disolved.
  • In a small bowl, mix the cornstarch with the water.
  • Stir until well disolved.
  • Add the constarch mixture to the applesauce/juice mixture.
  • Using an electric mixer, beat in the 3 eggs, one at a time.
  • Blend well.
  • Stir in the vanilla and coffee and mix well.
  • Pour mixture into a lightly greased (pam) 8" pie pan.
  • Arrange toasted pecan halves over the top of the pie.
  • Bake at 375 degrees for 30 to 40 minutes or until custard is set.
  • Cool slightly before cutting.

Nutrition Facts : Calories 142.4, Fat 5, SaturatedFat 0.9, Cholesterol 79.3, Sodium 33, Carbohydrate 20.4, Fiber 0.6, Sugar 15.7, Protein 3.8

PECAN PIE



Pecan Pie image

This classic Southern Pecan Pie recipe from Food Network Kitchen is spiked with bourbon and baked in a homemade buttery crust.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten

Steps:

  • Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
  • Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

PECAN NUT CRUST



Pecan Nut Crust image

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

Provided by Julie Pastore

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 8

Number Of Ingredients 4

2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

Steps:

  • Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
  • Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
  • Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g

PECAN PIE CRUST



Pecan Pie Crust image

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

Provided by Darlene Summers

Categories     Pie

Time 25m

Yield 1 pie crust

Number Of Ingredients 5

2 cups pecans
2 teaspoons melted butter
1/2 teaspoon vanilla
4 tablespoons brown sugar
1 tablespoon water

Steps:

  • Place pecans in food processor; grind until fine.
  • Add melted butter, brown sugar, vanilla and water.
  • Continue processing till mixture begins falling off sides of bowl.
  • Press into 9-inch pie pan.
  • Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

SPICED PECAN CRUST



Spiced Pecan Crust image

This is especially good with a chocolate-pecan pie recipe. Rich! For more special occasions, pecans halves can be pressed into the rim of the crust before baking.

Provided by Carolyn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 8

Number Of Ingredients 5

1 cup all-purpose flour
½ cup finely chopped pecans
¼ cup brown sugar
½ teaspoon ground cinnamon
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together flour, pecans, sugar and cinnamon. Stir in margarine until well blended. Pat mixture into a lightly greased 9 inch pie pan.
  • Bake for 8 to 10 minutes in the preheated oven.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 19.9 g, Fat 16.3 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 133.7 mg, Sugar 7.1 g

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