PALM SUGAR PECAN PIE
The chef Quealy Watson brought a version of this recipe to The Times in 2015. It is for a classic South Texas pecan pie, at least if you collect the nuts from a San Antonio driveway and the rest of the ingredients from the local Vietnamese market. Palm sugar gives the pie a slightly rounder and more earthy flavor than you'd get from white or even brown sugar.
Provided by Sam Sifton
Time 2h30m
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Make the pie dough: Using your fingertips or the pulse function of a food processor, blend together the flour, sugar, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Drizzle 1/4 cup ice water over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add remaining tablespoon of water.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again to create 4 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball.
- Flatten ball into a 5- or 6-inch disc. Wrap the disc in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Heat oven to 350. To blind bake the crust, roll out the pastry on a lightly floured surface to a thickness of about 1⁄8 inch. Fit dough into a 9 1/2-inch deep-dish pie pan. Crimp edges, and pierce the bottom crust with the tines of a fork 8 times. Line dough with a large sheet of parchment paper, and spread evenly with pie weights so they reach up the sides of the crust. Bake 30 minutes until edges are set. Remove parchment and weights, and bake until pale golden brown all over, about 15 minutes longer. Cool completely on a rack.
- Meanwhile, make filling. Toast pecans in a 350-degree oven until just fragrant, 8 to 10 minutes. Allow to cool completely.
- Whisk together palm sugar, butter, cream, powdered milk and salt in a medium bowl until smooth. Add eggs and vanilla, whisking again until smooth. Place cooled nuts in crust, and pour the filling over the pie crust. (Pecans will float to top of pie while baking.)
- Place pie on a sheet pan, and bake in center of oven until filling is set with a slight jiggle and filling is pale golden around nuts, about 30 to 40 minutes.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 25 grams, Carbohydrate 90 grams, Fat 48 grams, Fiber 13 grams, Protein 24 grams, SaturatedFat 20 grams, Sodium 351 milligrams, Sugar 27 grams, TransFat 1 gram
BROWN SUGAR PECAN PIE
Steps:
- Gather the ingredients.
- In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over mixture, stir in lightly, then pulse about 6 to 7 more times.
- Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
- Empty large crumbs into a bowl. Pack and knead just 2 or 3 times to form a cohesive dough.
- Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
- Roll out on a floured surface to fit pie pan. Fold over and fit into pan, cutting off excess. Form a decorative edge around plate. Before adding filling, brush with a little of the beaten egg white, if desired.
- Gather ingredients.
- Preheat oven to 400 F. In a mixing bowl, combine beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in pecans.
- Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 F and bake 25 to 30 minutes longer. If at any point, the crust edge is browning too much, cover with a pie ring or foil ring .
- When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle. Let pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts : Calories 598 kcal, Carbohydrate 79 g, Cholesterol 97 mg, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, Sodium 159 mg, Sugar 57 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g
PECAN PIE
Steps:
- Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.
CLASSIC PECAN PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse about 10 times until it looks like cornmeal with pea-size bits of butter. Add the egg and pulse 1 or 2 more times. If the dough is very dry, add the water. Pulse 8 to 10 times until the dough starts to clump together and there is no visible flour. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Freeze until firm, about 30 minutes.
- Meanwhile, position racks in the middle and lower thirds of the oven; preheat to 375˚. Spread the pecans on a baking sheet and bake on the middle rack until toasted, 10 to 12 minutes. Let the nuts cool slightly, then roughly chop.
- Line the chilled pie crust with parchment paper or foil and fill with dried beans or pie weights. Place the pie crust on a baking sheet and bake on the middle rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove the parchment and beans and continue baking until the crust is light golden brown all over, 10 to 15 more minutes.
- Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup, bourbon and salt in a medium saucepan. Bring to a boil over medium heat, stirring; boil 1 minute. Remove from the heat and stir in the chopped pecans and vanilla bean paste. Let cool slightly, about 5 minutes. Whisk the eggs into the filling until smooth, then pour the filling into the hot crust. (If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.)
- Reduce the oven temperature to 350˚. Bake the pie (on the baking sheet) on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
PECAN PIE - MORE PECANS, LESS SUGAR!
Pecan Pie is a southern favorite. But every pecan pie I tasted was way too sweet. I found this recipe years ago in a magazine. My husband won't eat any other pecan pie, anywhere. This recipe is has the traditional pie filling, but not sickeningly sweet and it is loaded with pecans! I am asked to bring it to every family gathering. Enjoy!
Provided by LynnieB
Categories Dessert
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- I like to use white light corn syrup.
- Pecans should be broken.
- Melt margarine.
- Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
- Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
- Cool completely before cutting (usually at least two hours).
- ENJOY!
Nutrition Facts : Calories 520.5, Fat 31.2, SaturatedFat 4.9, Cholesterol 69.8, Sodium 222.8, Carbohydrate 59, Fiber 3.3, Sugar 29.4, Protein 6.2
NO SUGAR PECAN PIE
Steps:
- Preheat oven to 350 degrees F.
- Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
BROWN SUGAR PECAN PIE
Corn syrup swapped for a less-sweet blend of brown sugar and maple syrup, so the pecans take center stage. A dash of bourbon gives a nod to the pie's Southern roots. This came from Good Housekeeping. I have not tried this posting for safe keeping. I plan to use Splenda brown sugar and sugar free syrup.
Provided by internetnut
Categories Pie
Time 1h35m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
- Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
- Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
- Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
- Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.
Nutrition Facts : Calories 354.3, Fat 21, SaturatedFat 4.5, Cholesterol 60.5, Sodium 177.7, Carbohydrate 39.1, Fiber 2.1, Sugar 29.1, Protein 4.3
NO SUGAR PECAN PIE
Make and share this No Sugar Pecan Pie recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Mix eggs and sugar.
- Stir in the breakfast syrup and melted butter.
- Stir in the pecan halves.
- Line a 9-inch pie pan with the pie dough.
- Pour in the pecan pie filling mixture.
- Bake for 25 minutes with edges covered with foil.
- Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
- Cool on a wire rack.
More about "palm sugar pecan pie food"
MAPLE AND BROWN SUGAR PECAN PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (46)Category Dessert, Pies, PieAuthor HawaiiguyCalories 484 per serving
THE ULTIMATE PECAN PIE | CANADIAN LIVING
From canadianliving.com
16 IRRESISTIBLE PECAN PIE RECIPES YOU'VE NEVER TRIED
From purewow.com
40 OOEY GOOEY PALEO PECAN PIES - PALEO GRUBS
From paleogrubs.com
10 BEST COCONUT PALM SUGAR RECIPES | YUMMLY
From yummly.com
GOURMET PECAN PIE CUPCAKES | LIFE LOVE & SUGAR
From lifeloveandsugar.com
WE SLASHED THE SUGAR IN YOUR FAVORITE THANKSGIVING PIE
From cookinglight.com
PECAN PIE | IMPERIAL SUGAR
From imperialsugar.com
PALM SUGAR PECAN PIE RECIPE | RECIPE | PECAN PIE, PECAN …
From pinterest.com
OUR 15 BEST PECAN PIE RECIPES OF ALL TIME - ALLRECIPES.COM
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love