PECAN PIE IV
A rich, delicious, and easy pecan pie.
Provided by EARTHYMOM
Categories Desserts Pies Pecan Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
- In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Nutrition Facts : Calories 530 calories, Carbohydrate 72.9 g, Cholesterol 77.4 mg, Fat 26.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 219.6 mg, Sugar 38.7 g
EASY PECAN PIE
You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that's about to become your new go-to dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 36 g, TransFat 0 g
DEEP-DISH PECAN PIE RECIPE - (4.3/5)
Provided by kmad
Number Of Ingredients 12
Steps:
- Beat 1 cup butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour and 1/4 cup sugar, beating well. Shape dough into a flat disc; cover and chill 15 minutes. Roll chilled dough to a 13" circle; carefully transfer to an ungreased 9" springform pan. (We recommend covering the outside of your springform pan with aluminum foil before filling and baking this pie. It's a safeguard against leaks.) Press dough up sides of pan. Cover and chill. Combine corn syrup, brown sugar, and melted butter in a large bowl; stir well with a wire whisk. Add eggs, egg yolks, vanilla, and salt; stir well. Stir in pecans. Pour filling into unbaked pastry-lined pan. Bake at 375° for 15 minutes. Reduce oven temperature to 300°: bake 2 hours and 15 minutes, shielding pie with aluminum foil to prevent excess browning, if necessary. Cool completely on a wire rack. Cover and chill, if desired. Remove sides of springform pan to serve.
DEEP DISH PECAN PIE. (NO CORN SYRUP)
I can not remember where I came across this recipe but it is heavenly!!! The top looks a little different after baking, it has a very thin coating but it cuts perfect and inside has a rich pecan pie flavor and look. It is the best pecan pie I have ever tasted.
Provided by Gail Herbest
Categories Pies
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees
- 2. In a large bowl, beat eggs until foamy, and stir in the melted butter, stir in the brown sugar, white sugar and flour; mix well, add the milk, vanilla and nuts.
- 3. Pour into an unbaked 9-in deep dish pie shell. Bake at 350 degrees for 10 minutes and then reduce the oven temperature to 300 degrees bake for an additional 55-60 minutes or until done.
DEEP-DISH PECAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
- Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
- In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
- Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
- Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
- In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
- Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.
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- Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Gradually add the flour and sugar, and beat well.
- Roll the dough into a 13" circle. Carefully transfer the dough to the prepared pan. Press the dough into the bottom and up the sides of pan. Cover and chill.
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- Combine the flour, sugar, and salt in the bowl of a food processor (10 cups or larger size) and pulse a few times to combine. Add the cold cubed butter and shortening, and pulse in short bursts until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the ice water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
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- Preheat oven to 350˚F. In a large mixing bowl, mix together the flour, sugar and salt until completely combined.
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- Beat 1 cup butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour and 1/4 cup sugar, beating well. Shape dough into a flat disc; cover and chill 15 minutes. Roll chilled dough to a 13" circle; carefully transfer to an ungreased 9" springform pan. (We recommend covering the outside of your springform pan with aluminum foil before filling and baking this pie. It's a safeguard against leaks.) Press dough up sides of pan. Cover and chill.
- Combine corn syrup, brown sugar, and melted butter in a large bowl; stir well with a wire whisk. Add eggs, egg yolks, vanilla, and salt; stir well. Stir in pecans. Pour filling into unbaked pastry-lined pan.
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- Add melted butter and chocolate. (I melt the chocolate in a pyrex dish in the microwave for 2-3 minutes on MED speed.)
- Microwave the filling for 1-1.5 minutes on HIGH. Stir after the first 45 seconds. You want the temperature to approach 130 degrees F but not go over. Heating the filling will help it to cook evenly.
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- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll out 1 pastry to an 11-inch round. Fit the pastry into a deep 9-inch pie plate. Trim the overhang to 1/2 inch, fold the edges under and crimp decoratively; refrigerate. Repeat with the remaining disk.
- Preheat the oven to 375°. Line the bottom of the oven with foil in case of spills. Divide the pecans evenly between the pie shells. In a large bowl, combine the eggs, egg yolks, vanilla and salt. Whisk in the brown sugar and butter until smooth. Whisk in the corn syrup. Pour the filling over the pecans, pressing them down with a spoon to coat them with the syrup. Bake in the center of the oven for 15 minutes.
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