Crustless Pecan Pie Food

PECAN BARS

Steps:

• Combine flour and baking soda. Beat cream cheese and 3/4 cup butter in large bowl with mixer until blended. Add granulated sugar and 2 tsp. vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 350°F. Press dough onto bottom of 15x10x1-inch pan.
• Bake 20 min. or until lightly browned. Meanwhile, melt remaining butter; pour into medium bowl. Add eggs, brown sugar, corn syrup and remaining vanilla; mix well. Stir in nuts.
• Spread nut mixture over warm crust. Bake 20 to 25 min. or until topping is firm around the edges but still slightly soft in the center. Cool completely.

EASY PECAN PIE

Steps:

• Heat oven to 375°F; place cookie sheet in oven to preheat.
• In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
• Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

PECAN PIE RECIPE

Steps:

• Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
• Preheat oven to 425 F degrees
• If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
• Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
• Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
• Reduce temperature to 350 F degrees.
• Make the pie filling. To a large bowl add the brown sugar, salt and flour and combine. Add the butter, eggs, vanilla, corn syrup and whisk or mix with a mixer until everything is well incorporated. Stir in the 1/2 cup of chopped pecans.
• Pour the pie filling over the pie crust then arrange the rest of the pecans over the top of the pie filling.
• Place in the oven and bake for about 50 to 55 minutes, until it puffs up and when you jiggle it there's no wiggle to it.
• Let the pie cool completely in order for the filling to set, before slicing into it.

PECAN PIE CRUST

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.

CLASSIC PECAN PIE BARS

Steps:

• Heat oven to 350°F.
• Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
• Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
• Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
• Cool completely. Refrigerate 30 minutes. Cut into bars.

PECAN NUT CRUST

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.

CRUSTLESS PECAN PIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
• In a large bowl, whisk eggs until frothy. Add brown sugar blend, flour, syrup, margarine, vanilla, and salt; mix well. Pour mixture into pie plate. Place pecans on top of filling.
• Bake 35 to 40 minutes or until set. Let cool and serve. Refrigerate leftovers.

CRUSTLESS PECAN PIE IN A BOWL

Steps:

• Melt the butter in a small ceramic bowl in the microwave.
• Add the second set of ingredients to the melted butter in the bowl and whisk.
• Add the xanthan gum a little at a time while whisking so it doesn't clump, then add the collagen and whisk again. The collagen will probably be a bit clumpy but the clumps will dissolve when you whisk the mixture after heating it.
• Microwave for 1 minute, then whisk the "caramel" smooth. Microwave for another minute or until the caramel is a golden color (not super dark or thick). Whisk again.
• Let the caramel cool off for a minute or two.
• Add the egg yolk and whisk smooth. Stir in the pecans (chopped fine or left in halves and pieces according to your preference). It's best if the pecans aren't frozen.
• Microwave for 50 seconds or until nearly set all the way through but still a bit wet on top in the center. Keep an eye on it and don't overcook - better underdone than overdone in this case! My microwave is on the weak side so you may want to check it at 30 seconds and keep close tabs on it from there.
• I recommend eating this warm with low-carb ice cream or a dab of Reddi-wip! It's not bad cold, either.
• Since this pecan pie contains protein of its own you can use it as a meal or snack (don't forget your veggies!), but it is pretty calorie dense so I don't recommend eating the whole thing as dessert after a heavy S meal. Share with someone or put half in the fridge for later.

EASY PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F.
• Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
• Stir in pecans.
• Pour the mixture into pie crust.
• Bake on center rack of oven for 60 to 70 minutes.
• Cool for at least 2 hours on wire rack before serving.

BEST SOUTHERN PECAN PIE

Steps:

• Preheat oven to 350F degrees.
• Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or roll the refrigerated pie crust into your pie pan and set aside.
• In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
• Place the pecans into the bottom of the pie crust.
• Then pour the filling on top of the pecans.
• Bake for about 45-50 minutes.
• Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
• Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.

CRUSTLESS PECAN PIE

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.

PECAN PIE CRUST

Steps:

• 1. In food processor coarsely grind pecans with sugar; transfer to a bowl. In food processor blend together flour, butter, and salt until coarse like meal; add to pecan mixture.
• 2. Add 3 tablespoons ice water, toss until mixed and press dough onto bottom and up the side of a 9-inch deep-dish pie plate. Crimp edge; prick with fork and chill 30 minutes. (Crust can be made 2 weeks in advance, wrapped, and frozen.)
• 3. Line crust with foil, fill foil with rice, and bake in preheated 425 degree oven 7 minutes. Remove rice and foil carefully and bake crust 5 more minutes; cool.
• 4. Use the dough as you would any other dough with the filling you choose to enjoy. Happy Pie-ing!

BUTTER PECAN-TOFFEE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

CRUSTLESS PECAN PIE

Steps:

• Make the syrup for the pecan by by placing the butter in a saucepan over high heat.
• Before you begin, make sure you have everything ready to go - the almond milk and the butter next to the pan, ready to put in. Work fast or the sweetener will burn.
• Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. Whisk often, watch for specks of brown (this is brown butter....so good on veggies!). Get it as dark as you can without creating "black butter!" Immediately add the Wholesome Yum and the almond milk to the pan. Whisk until sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
• To make the filling, in a medium bowl, beat the eggs with the cooled syrup, vanilla and pecans. Pour into an 8 inch pie pan and bake at 325 degrees F for 30-35 minutes or until set.
• Serve with my keto vanilla bean ice cream!

PECAN PIE

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.