KENTUCKY PECAN BARS
Damaris Phillips puts all the great flavors of pecan pie into an easy-to-serve bar. She gives the filling her own spin with a touch of bourbon and orange zest.
Provided by Damaris Phillips
Categories dessert
Time 2h15m
Yield 36 bars
Number Of Ingredients 16
Steps:
- For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
- In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely.
- For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop.
- Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up.
- Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.
- Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars.
KENTUCKY PECAN PIE (LIGHTER RECIPE)
Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Nutrition Facts : Calories 570, Carbohydrate 78 g, Cholesterol 0 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 44 g, TransFat 3 1/2 g
KENTUCKY PECAN PIE
This pie is a family favorite. I get many requests to make this for our church bake sales.
Provided by Laurie Nanni
Categories Desserts Pies Pecan Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 70.8 g, Cholesterol 90.1 mg, Fat 26.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 327.6 mg, Sugar 38.4 g
KENTUCKY PECAN PIE
I saw Paula Dean make this on the Food Network. It's delicious. It tastes like a rich and decadent brownie in a pie crust. (I made my Recipe #192327 and used pecan cookie pieces, which are more coarse chopped pecans) Served warm with a dollop of ice cream. Oooohs and awwwhs all around. Put it here for safe keeping.
Provided by Vseward Chef-V
Categories Pie
Time 50m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine eggs, sugar, and melted chocolate in large bowl.
- Add flour and mix well, stirring in remaining ingredients except for pie shells.
- Bake 30 -40 minutes.
- Serve warm with ice cream. Freezes well!
PRIDE OF KENTUCKY PECAN PIE
This recipe was the only winner by a male to win the State Crisco American Pie Contest. (1989-Haskell Montgomery). All his ingredients say Kentucky, from the sorghum to the home grown mint to the pecans soaked in bourbon.
Provided by Pat Duran
Categories Pies
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350^ In a large bowl,combine all ingredients,Except the pecans, walnuts and chocolate chips. Spoon into unbaked pie shell (you may have a little left- pour into buttered custard cup and bake with the pie- that way the cook gets the first sample). Bake for 50-70 minutes or until center is set. Cool to room temperature before serving.
KENTUCKY PECAN PIE (LIGHTER VERSION)
This is a lighter version of the old fashioned Pecan Pie. You'll never know it's less calories, my kids think it's the real deal. Yummy!
Provided by Vseward Chef-V
Categories Pie
Time 1h20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary.
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
KENTUCKY CHOCOLATE PECAN PIE
This is our Test Kitchen's version of the regional classic. The chocolate pecan pie is infused with Kentucky bourbon.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup, butter, bourbon if desired, vanilla and salt. Stir in nuts. , Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 684 calories, Fat 44g fat (19g saturated fat), Cholesterol 199mg cholesterol, Sodium 282mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.
KENTUCKY PECAN PIE
This pie is a family favorite. I get many requests to make this for our church bake sales.
Provided by Laurie Nanni
Categories Pecan Pie
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 70.8 g, Cholesterol 90.1 mg, Fat 26.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 327.6 mg, Sugar 38.4 g
KENTUCKY PECAN PIE (LIGHTER RECIPE)
Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
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