Mayhaw Pecan Pie Food
MAYHAW-PECAN PIE
Families used to go on outings to collect mayhaws and create stockpiles of the jelly to last throughout the year, but the tradition has declined with the increasing urbanization of the South and the destruction of the mayhaw's native habitat. Mayhaws are members of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the spring and are desirable as ornamentals as well as for wildlife cover and forage. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. From the Louisiana Mayhaw Association courtesy of M. Lyles. Try this delicious pie with lightly sweetened whipped cream or good vanilla ice cream.
Provided by Molly53
Categories Tarts
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and line a pie plate with pie crust.
- Stir sugar, jelly and butter together over low heat until sugar is dissolved.
- Gradually add warm mixture to beaten eggs; add vanilla.
- Add chopped pecans and pour into pie shell.
- Bake for 30 minutes.
- Cool before serving.
Nutrition Facts : Calories 561.3, Fat 29.3, SaturatedFat 6.8, Cholesterol 103.2, Sodium 242.1, Carbohydrate 72.3, Fiber 3.4, Sugar 46.2, Protein 6.8
PECAN PIE
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. with rack set in lowest position.
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
- Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
- Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.
Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g
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