OLD FASHIONED PECAN PIE
You wont find Corn Syrup in this recipe! Original recipe is from Cooks Country-as good as they are it still needed more pecans!
Provided by Diana Adcock
Categories < 4 Hours
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Place oven rack to the lowest position.
- Over medium heat stir together the maple syrup, sugar, cream and molasses stirring occasionally until sugar dissolves, 3 to 5 minutes.
- Remove from heat and set aside for 5 minutes.
- Whisk in butter and salt.
- Whisk in egg yolks until well combined.
- Remove pie shell from fridge.
- Scatter pecans evenly and slowly pour in syrup mixture.
- Place pie in center of rack, reduce heat to 325 degrees.
- Bake until center jiggles slightly when gently shaken, between 45 and 60 minutes. You may need to make a foil tent if your oven runs hot-you dont want the nuts or crust to burn.
- Remove from oven and cool on a wire rack for 1 to 2 hours.
- Chill for at least 3 hours.
Nutrition Facts : Calories 659.4, Fat 41.8, SaturatedFat 11.8, Cholesterol 174, Sodium 288.1, Carbohydrate 70.2, Fiber 3.4, Sugar 53.1, Protein 6.3
OLD FASHION PECAN PIE
Make and share this Old Fashion Pecan Pie recipe from Food.com.
Provided by southern chef in lo
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a sauce pan, melt the butter, but don't let it brown.
- Mix in the sugar and corn syrup and cook, stirring over medium heat, until the sugar dissolves.
- Stir in eggs; mix well. Stir in pecans.
- Pour in pie shell and bake in 350°F oven for 1 hour, or until firm when shaken.
OLD FASHIONED PECAN PIE
Recipe courtesy of Cooks.com via PBS. I thought I made one mean pecan pie but this one did catch my eye and my son said "PLEASE make that pie". Posting here for easier access and of course to share. Prep/Cook time does not include making of the pie dough or chill times.
Provided by CindiJ
Categories Pie
Time 1h10m
Yield 1 9-inch pie, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
- Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.
Nutrition Facts : Calories 612.4, Fat 36.9, SaturatedFat 11.4, Cholesterol 174, Sodium 288.1, Carbohydrate 69.2, Fiber 2.8, Sugar 52.8, Protein 5.7
OLD FASHIONED CARAMEL PIE
This pie is made mostly the old fashioned way. I caramelize the sugar in an iron skillet, but I make the rest of the filling in the microwave. My mom taught me to make this. She just dumps the ingredients in, though, so I had to make her let me measure before she "dumped" so I could write down the recipe. This recipe sounds long and involved, but is really easy. I do it from memory now. My kids won't even try caramel pie from a restaurant. They say they can tell by looking at restaurant caramel pies that they won't be as good!
Provided by CaramelPie
Categories Pie
Time 30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Leave oven on from baking pie shells. Whisk together the 1-2/3 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. Pour the milk into the sugar mixture and whisk together until smooth. Add the butter to the top of the mixture.
- Microwave on high for 3 minutes. Whisk thoroughly. Microwave for 3 more minutes, whisk again. Have the egg yolks in a separate bowl. Beat them slightly. Add a tablespoon full of the hot mixture at a time to the egg yolks, stirring well after each addition. Do this until the yolk mixture is warm. (This will keep it from getting lumpy.) Then add the yolk mixture to the cooked mixture. Microwave in one minute increments, whisking each time, until the mixture is of pudding consistency. Whisk in the vanilla. Set aside.
- Put the 2/3 cup sugar into a small iron skillet. Cook, stirring constantly, on high until brown and bubbling. It will look like it's going to boil over. Pour IMMEDIATELY into cooked filling and whisk thoroughly. Divide between the 2 pie shells.
- Beat the egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add the 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl). Spread meringue onto filling all the way to the edges.
- Bake about 10 minutes or until brown. Watch closely. Turn off oven, open oven door slightly, and let pies cool in oven for 1 hour. Let pies cool completely on counter. Spray plastic wrap with Pam, cover pies and refrigerate.
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