PECAN PIE
A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.
Provided by ThatJodiGirl
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling------------.
- Beat eggs lightly with an electric mixer or fork until combined.
- Stir in corn syrup, sugar, butter and vanilla extract.
- Stir well.
- Stir in pecan halves and pour filling into crust.
- Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
- Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7
WALNUT PIE
I have had this recipe for many many years. I believe it originally came from a Karo syrup bottle. I make this every year for Thanksgiving and Christmas dinner. Pecan pie and walnut pie are my favorite pies. The walnut pie has a toasted nut flavor.
Provided by Darlene Summers
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together eggs, sugar, flour, corn syrup, butter and vanilla, mixing well.
- Pour into pie shell.
- Sprinkle walnuts all over top, arranging them where needed.
- Bake in preheated 400°F oven for 15 minutes.
- Reduce heat to 350°F and bake for 35 to 45 more minutes, or until center is set.
- Cool before serving.
PECAN PIE
Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream
Provided by Good Food team
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
- Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
- Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 649 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
DARK CHOCOLATE-WALNUT CARAMEL PIE
This decadent pie, made with dark chocolate, creamy homemade caramel, and toasted walnuts, is well worth the calorie splurge.
Categories desserts caramel pie recipes chocolate pie Thanksgiving recipes holiday dessert recipes thanksgiving desserts chocolate walnut pie walnut pie homemade pie recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Prepare 9-Inch Baked Pie Shell as recipe directs, but bake crust about 2 minutes longer after removing pie weights or until deep golden. Cool pie shell on wire rack at least 15 minutes.
- In heavy 3-quart saucepan, heat sugar and water on medium-high until sugar dissolves and turns amber in color, 15 minutes, swirling pan occasionally.
- Meanwhile, in microwave-safe 1-cup liquid measuring cup, heat 3/4 cup cream in microwave on High 45 seconds or until warm. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.
- Remove saucepan from heat. Stir in warm cream until a smooth caramel forms (caramel will stiffen when cream is added). Stir in chocolate and butter until completely melted. Stir in vanilla extract and 1 1/2 cups walnuts. Reserve remaining 1/4 cup walnuts to sprinkle on top of pie later.
- Pour warm chocolate filling into pie shell. Cool 1 hour on wire rack, then cover and refrigerate at least 3 hours or until set.
- When ready to serve, in medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream on top of pie, leaving 1/2-inch border all around. Sprinkle with reserved walnuts.
Nutrition Facts : Calories 500 calories
GOOD HOUSEKEEPING WALNUT OR PECAN PIE
This is the very best pecan pie I have ever had. I lost the recipe for a couple of years, but just found it so I'm putting it out here so I won't lose it again!
Provided by BrendaGNGa
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare an unbaked 9" pie shell. Preheat oven to 350°F.
- In double-boiler top, with electric mixer at medium speed, or with spoon, mix 1/2 cup light brown sugar and 1/2 cup butter until well blended.
- Add 3/4 cup granulated sugar; mix well. Add 3 eggs, one at a time, beating after each addition, to blend. Add 1/4 tsp salt, 1/4 cup corn syrup, 1/2 cup light cream or milk; mix well.
- Cook over boiling water, stirring, 5 minutes. Remove from water; stir in 1 cup pecan halves or walnut pieces and 1/2 tsp vanilla. Pour into lined pie plate.
- Bake 1 hours.
- The filling is very light and not real sweet and syrupy. It puffs up when baking and shrinks just slightly during cooling.
Nutrition Facts : Calories 520.3, Fat 33.3, SaturatedFat 12.4, Cholesterol 119.7, Sodium 309.4, Carbohydrate 52.5, Fiber 1.8, Sugar 35.1, Protein 6.5
DARK CHOCOLATE-WALNUT CARAMEL PIE
My aunt made this for Thanksgiving, from Good Housekeeping magazine. Yum yum, and oh so rich. Cook time is chill time.
Provided by Candace Michelle
Categories Pie
Time 3h25m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 3 qt saucepan, heat sugar and water on medium until sugar dissolves and turns amber colored, about 15 minutes.
- Meanwhile, in microwave safe 1 cup measuring cup, heat 3/4 cream on high for 45 seconds. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.
- Remove saucepan from heat. Stir in warm cream until a smooth caramel forms, it will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla and 1 1/2 cups walnuts. Reserve remaining walnuts to sprinkle on top of pie later.
- Pour warm chocolate filling into pie shell. Cool on wire rack for 1 hour, then cover and refrigerate for 3 hours or until set.
- When ready to serve, in a medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream over top of pie. Sprinkle with reserved walnuts.
Nutrition Facts : Calories 451.1, Fat 37.1, SaturatedFat 15.3, Cholesterol 39, Sodium 106, Carbohydrate 32.3, Fiber 4.8, Sugar 17.4, Protein 6.5
PECAN WALNUT HONEY PIE WITH WHEAT CRUST
Between handing out goodies to neighbors and hungry family members, I ran out of pie. Although I was out of some standard ingredients, I put this together and it turned out pretty good. My husband even prefers it over the *first* pecan pie and I will probably use this recipe now for nut pies; doing without HFCS is probably a good thing. ;) Warning: it is pretty sweet. I used Laurie's "No Roll Pie Crust", recipe #51537, subbing 1/2 cup whole wheat flour for white. Preparation time includes preparing crust.
Provided by SwedishExpat
Categories Pie
Time 1h50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well.
- Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling.
- Bake at 350 for 30 minutes. Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly. Cool completely.
Nutrition Facts : Calories 477.4, Fat 26.7, SaturatedFat 8.2, Cholesterol 99.6, Sodium 419.3, Carbohydrate 58, Fiber 2, Sugar 43.2, Protein 5.6
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