LEMON PECAN PIE
This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and cream cheese. Beat in butter flavoring. Gradually add flour until mixture forms a ball. Cover and refrigerate for 20 minutes or until easy to handle. , Roll out pastry to fit a 9-in. pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside., In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 593 calories, Fat 37g fat (16g saturated fat), Cholesterol 141mg cholesterol, Sodium 260mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
LEMON PECAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
- Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.
LEMON PECAN SLAB PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
- Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
- In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
- Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.
EASY PECAN PIE
You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.
Provided by Jackie Smith
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the eggs, corn syrup, sugar, butter and vanilla.
- Arrange pecans in bottom of pie crust and pour mixture over.
- Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 g
EASY LEMON PECAN PIE
A glistening topping of pecans on a lemony filling makes this pie dazzling, yet no one will guess how easy it was to make!!
Provided by Chef mariajane
Categories Pie
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, heat milk and lemon zest over medium heat until steaming; remove from heat. In a bowl, whisk together until steaming; remove from heat in a bowl, whisk together 1/2 cup sugar and cornstarch, whisk in eggs. Gradually whisk hot milk mixture into egg mixture in a thin, steady stream.
- Return to saucepan; cook over medium heat whisking constantly for about 8 minutes or until thickened to pudding consistency. Transfer to a clean, shallow bowl; stir in lemon juice and vanilla. Place plastic wrap directly on surface and let cool. Refrigerate until chilled, at least 3 hours or up to 2 days.
- In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4-7 minutes or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tablespoons sugar and water to pan. cook stirring constantly until sugar is melted and starting to brown. Add 3/4 of the pecans back to the skillet; remove from heat and stir until pecans are glazed. Transfer to a baking sheet and spread in an single layer. Let cool. Finely chop the unglazed pecans; sprinkle in bottom of pie crust. Set glazed nuts aside.
- Up to 8 hours before serving, spread chilled lemon filling in pie crust over chopped pecans, smoothing top. Cover and refrigerate. Just before serving, arrange glazed pecans, rounded side up, on top of filling.
- COOKING TIP: Zest the lemons on a fine side of cheese grater or with a microplane-style grater. Then squeeze out the juice and refrigerate or freeze any extra in an airtight container for another use.
- FOR THE ADVENTUROUS: Substitute Meyer lemons for the regular or add zest of 1 lime for a lemon-lime version. Top each serving with sweetened whipped cream.
SOUTHERN PECAN PIE
Provided by Guy Fieri
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
- Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
- Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
- 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
- Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
GLUTEN-FREE PECAN PIE
This pecan pie is all the proof you need to determine that gluten-free can result in better-than-regular baked goods. The recipe delivers that classic, flaky piecrust you've come to expect and swaps in maple syrup and coconut sugar for refined sugars, like corn syrup and white sugar.
Provided by Silvana Nardone
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
- On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
- Preheat the oven to 400 degrees F.
- Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
- Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
- Cool the pie completely before slicing.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
SUPER EASY LEMON PIE
I don't remember where I got this recipe, but it is my husband's favorite summertime pie. Using reduced fat or fat free items makes this a tasty but low calorie dessert. Cooking time is time to freeze.
Provided by DeniseBC
Categories Pie
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
LEMON PECAN PIE
Make and share this Lemon Pecan Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 1h2m
Yield 1 Pie
Number Of Ingredients 10
Steps:
- Bake pastry shell at 450 for 5-7 minutes.
- Remove from oven and cool completely.
- Combine eggs and next 6 ingredients,STIR in pecans and pour into prepared crust.
- Bake at 350 for 40 minutes,shielding edges with aluminun foil.
- after 25 minutes to prevent overbrowning.
- Cool on wire rack.
- Serve with whipped cream.
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