MAMAW PIE RECIPE
Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs
Provided by Gagoo
Categories Pie
Time 10h30m
Yield 2 Pies
Number Of Ingredients 8
Steps:
- Bake your pie shells according to package directions and let them cool completely.
- While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
- In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
- Have your baked and cooled pie shells ready to fill -- it's time to start layering!
- Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
- Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
- Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
- Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
- You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.
MAMAW'S PECAN PIE
No Thanksgiving or Christmas is complete in our family until Mamaw shows up with her pecan pies! My Mom is German and has lived in the US for over 50 years but I'm sure one of the first things she learned to cook from my grandma was how to make a good old fashioned southern pecan pie! She has tweaked the recipe somewhat over the...
Provided by Sandy Farnham
Categories Pies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 250 degrees.
- 2. Mix all ingredients in large bowl. Transfer custard to an unbaked pie shell. You can use a homemade pie crust if you like.
- 3. Bake for about 1 1/2 hours. Keep checking to see if pie is beginning to "set". You may need to turn the oven up a little if it is taking too long to cook. Just be sure your crust is not browning too much.
PECAN PIE
This classic Southern Pecan Pie recipe from Food Network Kitchen is spiked with bourbon and baked in a homemade buttery crust.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 1 pie or about 8 servings
Number Of Ingredients 14
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.
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
MAMAW'S PECAN PIE
This is my grandmother's recipe. I am not a pie maker, but I tried this last Christmas and it came out really good and was so easy!
Provided by Paula S.
Categories Pies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix sugar and flour together. Beat butter and eggs into sugar mixture. Add syrup, pecans and vanilla.
- 2. Pour into an unbaked pie shell and bake at 325 degrees for 45 minutes. It may jiggle in the center when you remove it from the oven, but it will set as it cools.
MAMAWS PECAN PIE
Steps:
- Beat Eggs slightly, add Sugar & Salt stir till dissolved. Add Corn Syrup, Vanilla and Melted Butter, pecan halves and stir. Pour Mixture into Pie Crust and cover edges of crust with foil to prevent burning. Bake for 50 minutes. Cool on wire rack and cover and chill.
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