EASY PECAN PIE
You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that's about to become your new go-to dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F; place cookie sheet in oven to preheat.
- In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
- Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 36 g, TransFat 0 g
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-STREUSEL FILLING
Make this for our Ultimate Streusel Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 ten-inch cake
Number Of Ingredients 7
Steps:
- Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.
EASY PECAN PIE RECIPE
This homemade pecan pie is a classic old-fashioned dessert that's perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, it's so easy to make that the kids can help with every step of this recipe.
Provided by Shelly
Categories Pie
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans.
- Pour the mixture into pie crust.
- Bake on center rack of oven for 60 to 70 minutes.
- Cool for at least 2 hours on wire rack before serving.
Nutrition Facts : ServingSize 1 slice, Calories 304 calories, Sugar 46.7 g, Sodium 54.6 mg, Fat 12.4 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 48.9 g, Fiber 1.1 g, Protein 3 g, Cholesterol 61.9 mg
SOUTHERN PECAN PIE FILLING
My grandmother was the best cook I've known. This is the way she made a pecan pie filling. Prep. time does not include the 30-45 minutes needed to cool the filling.
Provided by kellychris
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix all ingredients and cook in double boiler for 45 minutes, stirring every 10 minutes for the first 20 minutes, then stirring every 3-5 minutes,or until thickened.
- While mixture cools, prepare topping.
- For Topping: Beat egg whites until stiff.
- Add brown sugar and mix well.
- Stir in pecans.
- Pour cooled filling into baked pie shell.
- Cover with topping and bake in 325 degree oven until light brown or about 15 minutes.
EASY COCONUT-PECAN FILLING & FROSTING
Add some extra flavor to your sweets with our delicious Easy Coconut-Pecan Frosting and Filling recipe. This Coconut Pecan Frosting and Filling is sure to be the perfect addition to your favorite cake or cupcake recipe.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk eggs and milk in large saucepan until blended.
- Add sugar and butter; cook and stir on medium heat 8 to 10 min. or until thickened and bubbly. Remove from heat.
- Stir in vanilla, then coconut and nuts. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PECAN FILLING
Make and share this Pecan Filling recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat eggs until light. Mix sugar and flour to the eggs.
- Beat again.
- Add syrup, vanilla, salt, and pecans.
Nutrition Facts : Calories 2764.5, Fat 86.3, SaturatedFat 10.8, Cholesterol 634.5, Sodium 804.5, Carbohydrate 511.1, Fiber 9.9, Sugar 181.7, Protein 29.6
PECAN PIE FILLING
I have found a lighter and can-able recipe so that you can put up the filling when you can find pecans at a great price.
Provided by Canning Homemade
Categories Appetizer
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- Combine apple juice, sugar, Clear Jel®, and spices andextract in a large kettle.
- Stir and cook over medium high heat until mixturethickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Add lemon juice and boil sauce 1 minute more,stirring constantly.
- Fold in pecans. Fill hot jars without delay, leaving1-inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rimsof jars with a dampened clean paper towel. Adjust lids and process immediately.Process in a water bath canner for 20 minutes.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
GRANDMAS PECAN PIE FILLING
There's nothing like having a jar of pecan filling handy for last minute desserts. Just like Grandma used to make but without the crust.
Provided by Sheryl
Number Of Ingredients 8
Steps:
- In a medium saucepan, stir together the pecans, brown sugar, corn syrup, butter, granulated sugar, eggs, vanilla and salt.
- Bring to a boil over medium high heat, stiffing frequently.
- Reduce heat to medium low; simmer, stirring constantly, until thickened (about 6-8 minutes).
- Let cool to room temperature.
- Pour into a container with a tight fitting lid and store in the refrigerator until ready to use.
- Can be stored up to a couple weeks
PECAN PIE FILLING
Provided by Food Network
Categories dessert
Time 2h
Yield 16 to 20 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
- Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
- Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
BLACK FOLKS SOUTHERN PECAN PIE RECIPE
Black folks' Southern pecan pie recipe is an old-fashioned African American soul food classic that yields an abundance of sweet flavor with each bite. Brown sugar is combined with a syrupy pecan filling, caramelized, and then baked.
Provided by Shaunda Necole
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Grease a deep-dish pie pan or pie dish and add the pie crust to it.
- Use a fork to poke holes in the bottom of the dough so the pie crust can vent when cooked with the filling in it.
- Optional - Here is where you can crimp or flute the pie crust if using dough crust or homemade crust.
- Bake the pie crust in the conventional oven at 350 degrees F for 7-10 minutes or the Instant Pot Omni Plus oven for 5-6 minutes.
- Set the pie crust aside.
- Open the Instant Pot lid and turn on the sauté setting for 5 minutes, although you may need all of this time.
- Pour the sugar and corn syrup into the stainless-steel inner pot and let the mixture come to a boil, simmering for 1 minute. (If you're not using an Instant Pot, you can do this step on the stovetop.)
- Turn off the Instant Pot and set the mixture aside to cool.
- Stir the butter into the warm mixture so that it melts.
- Next, add the vanilla extract and salt, and stir to combine.
- Then when the mixture is cool enough to add the eggs without the eggs scrambling, whisk the eggs in a small bowl.
- Slowly pour the eggs into the syrup mixture, constantly whisking until blended.
- Now add the chopped pecans, slowly stirring them into the mixture.
- Pour the finished pie filling into the pie crust.
- Cover the edges of the crust with foil to prevent them from overcooking or burning.
- Bake at 350° F in the conventional oven for 40-45 minutes, in the Instant Pot Omni Plus oven for 30-35 minutes, or until the pie filling sets and is firm and not liquidy when you give the pie a jiggle.
- Allow the pecan pie to cool off and set for about 4 hours at room temperature before slicing, then serve and enjoy this Southern homemade pecan pie!
Nutrition Facts : Calories 507 kcal, Carbohydrate 83 g, Protein 5 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 301 mg, Fiber 2 g, Sugar 70 g, UnsaturatedFat 16 g, ServingSize 1 serving
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