Karolz No Bake Pecan Pie Food

NO BAKE PECAN CREAM PIE

Steps:

• In a large bowl, whisk together sweetened condensed milk, milk, dry pudding mix, butter extract, and 2 cups toasted pecans (reserving 1/2 cup for garnish).
• Fold in whipped topping.
• Spread into prepared pie crust. I use a larger, 9 oz. crust, but sometimes the smaller, 6 oz. crusts are easier to find in stores. This can make two smaller 6 oz. pies.
• Refrigerate til set, at least 2 hours.
• If desired, garnish with additional whipped cream and remaining toasted pecans. Cut and serve.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

KAROL'Z NO BAKE PECAN PIE

Steps:

• Mix cornstarch and brown sugar together in medium saucepan.
• Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans.
• Simmer on medium stirring constantly until mixture thickens.
• Boil 1 minute, constantly stirring.
• Remove from heat, add butter and vanilla.
• Pour into baked pie shell, decorate top with remaining pecans.
• Let cool 1/2 hour before serving.

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.

BUTTERMILK PIE WITH PECANS

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°. , In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla., Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary., Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.