Mrs Ks Toll House Pecan Pie Food

PECAN PIE WITH MRS. KOSTYRA

Pecan Pie with Mrs. Kostyra image

As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking" and "The Fannie Farmer Cookbook" -- myriad pecan-pie recipes have emerged, including this sweet, rich version, brought to us by Martha's mother, Mrs. Kostyra.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

Ingredients

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie, or frozen store-bought pastry shell
2 1/2 cups pecan halves
4 large eggs
1/2 cup sugar
1 cup dark corn syrup
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
Whipped cream, for serving

Steps:

Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

MRS. K'S TOLL HOUSE PECAN PIE

Mrs. K's Toll House Pecan Pie image

Pecan pie recipe that my grandmother used to make for our family. It supposedly comes from a restaurant in Silver Springs, MD called Mrs. K's Tollhouse.

Provided by Caryn

Categories Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 8

Ingredients

1 (9 inch) unbaked pastry shells
1 1/2 cups Dark Karo syrup
3/4 cup sugar
6 tablespoons butter, melted
4 eggs, slightly beaten
1 1/2 cups pecans, chopped
1 pinch salt
1 teaspoon vanilla

Steps:

Preheat oven to 400 degree F.
In a medium size bowl, mix Karo syrup, sugar, butter, and eggs.
Add salt and vanilla; set aside.
Sprinkle dry pecans over the bottom of the pastry shell.
Pour liquid mixture evenly over the top of the pecans.
Bake at 400 degrees F for 10 minutes then at 375 degrees F for 30 minutes or until set (Note the oven temperature change).
Cool.
Serve with whipped cream.

MY MOM'S DELICIOUS PECAN PIE

My Mom's Delicious Pecan Pie image

My mom had made this delicious pecan pie since I was a little girl. This recipe is posted in "The Cotton Country" cookbook by Mrs. Russel Bulloch. As odd that it is, I ended up working for her husband, the great Dr. Russell Bulloch, at Pediatric Associates. Hope you enjoy this great recipe as I have.

Provided by Loretta in Louisiana

Categories Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 cup light Karo syrup
1 cup sugar
3 large eggs, beaten
1/2 teaspoon lemon juice
1 teaspoon vanilla
1 dash salt
1 cup pecans, chopped
1 (8 -9 inch) unbaked pie shells

Steps:

Preheat oven 425°.
Brown butter in saucepan until it is golden brown,do not burn; let cool.
In separate bowl add ingredients in order listed; stir.
Blend in browned butter well.
Pour in unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.

Nutrition Facts : Calories 724.7, Fat 39.9, SaturatedFat 13.8, Cholesterol 146.4, Sodium 343.6, Carbohydrate 92, Fiber 2.7, Sugar 49.6, Protein 6.6

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