Easy Caramel Pecan Fudge Pie Food

PECAN, CARAMEL AND FUDGE PIE

Steps:

• Make crust:
• Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
• Make filling:
• Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
• Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool

EASY CARAMEL PECAN FUDGE PIE

Steps:

• For the crust: blend all the ingredients in a processor.
• Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
• Cover the crust and freeze while preparing the filling.
• To make the filling: set oven to 350 degrees.
• In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
• Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
• Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
• Pour the hot filling into the prepared crust.
• Distribute the pecans evenly (as best you can) using a spoon.
• Bake until the filling bubbles all over (about 10 minutes).
• Cool completely or refrigerate.
• Serve with a dollup of whipped cream on each slice.

CARAMEL PECAN FUDGE

Steps:

• Butter a 9X9 baking pan.
• In a large saucepan, mix 1 cup of milk and 2 cups sugar. Set aside.
• Slowly melt one cup sugar in a small heavy saucepan stirring constantly.
• Pour the caramelized sugar in the milk/sugar mixture.
• Over medium heat, stir until the caramelized sugar is dissolved.
• When the mixture starts to boil, add the butter.
• Cook to the soft-ball stage.
• Add the pecans and vanilla, remove from heat and beat until creamy.
• Set in cold water, when the mixture starts to stick to the pot and is thick, pour into the buttered 9X9 pan.
• Let cool, cut and enjoy.

RCC CHOCOLATE FUDGE-PECAN PIE

Steps:

• Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes.
• Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.

DELICIOUS CHOCOLATE FUDGE PECAN PIE

Steps:

• Melt butter and blend in cocoa.
• Mix cocoa mixture with sugar.
• Add eggs and mix well.
• Add milk and mix.
• Add vanilla and mix.
• Add pecans and mix.
• Pour into unbaked pie shells (2).
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake for 20 minutes or until set.
• Pie will puff when done.
• Do not overbake or pie will be dry.
• Take pie out of oven when pie is still shaking in center.
• Let cool off completely then store in refrigerator.

PECAN FUDGE PIE

Steps:

• In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.

CARAMEL PIE

Steps:

• In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
• Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.

CARAMEL PECAN PIE

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.

FUDGE-PECAN PIE

Steps:

• Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.

PECAN FUDGE PIE

Steps:

• Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.
• Melt the chocolate chips in a double broiler, stirring occasionally. Combine the eggs, corn syrup, butter, vanilla, and salt and stir until thoroughly combined. Gradually add the chocolate to the egg mixture while stirring rapidly. Stir in the pecans. Spread the filling evenly in the crust.
• Bake for 55 minutes, or until set, when a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour before slicing. Serve at room temperature.

DECADENT CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate., In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat. , In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell. , Cover edges loosely with foil. Bake 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

CARAMEL-CHOCOLATE PECAN PIE

Steps:

• Combine cookie crumbs and butter. Press onto the bottom of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack., In a saucepan, melt caramels with 1/4 cup cream over low heat; stir until blended. Remove from the heat; stir in pecans. Spread evenly over crust. Refrigerate for 10 minutes or until set. In a small saucepan, melt chocolate chips with remaining cream. Drizzle over the caramel layer. Refrigerate for at least 1 hour before, serving.

EASY CARAMEL-PECAN PIE

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.

CARAMEL PECAN PIE

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.

SMUCKER'S CARAMEL TOPPING PECAN PIE

Steps:

• Preheat oven to 350°F In a mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350°F for 45 minutes or until knife inserted off-center comes out clean.
• Cool thoroughly on rack before serving. Cover and chill to store.

EASY PRALINE PECAN FUDGE

Steps:

• Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
• Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
• Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.