PECAN PIE WITH GRAHAM CRACKER CRUST
Steps:
- Wait until the pie has cooled to slice.
Nutrition Facts : Calories 427 kcal, Carbohydrate 39 g, Cholesterol 84 mg, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, Sodium 170 mg, Sugar 27 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g
PECAN-PIE CHEESECAKE
Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.
Provided by Food Network Kitchen
Categories dessert
Time 12h10m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
- Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
- For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
- Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
- Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
- For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
- Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
- Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
- To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
- To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.
CRACKER PECAN PIE
Make and share this Cracker Pecan Pie recipe from Food.com.
Provided by katew
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites till very frothy.
- Gradually add sugar.
- Beat till mixture is stiff and shiny.
- Fold in crushed crackers and pecans.
- Cook in greased 9 inch pie dish.
- Bake at 160 C for 40 minutes.
- Cool totally then refrigerate.
- Top with whipped cream and serve.
Nutrition Facts : Calories 1119.1, Fat 52.8, SaturatedFat 11.6, Cholesterol 7.2, Sodium 1428.5, Carbohydrate 143.2, Fiber 5.4, Sugar 39.5, Protein 20.9
PECAN CRACKERS
I got this recipe from a lady at church. It is a great finger food and is easy to prepare.
Provided by ANGIE V.
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 22m
Yield 25
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with graham crackers. Sprinkle evenly with pecans.
- In a small saucepan over medium heat, combine sugar, butter and margarine. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.
- Bake in preheated oven 12 minutes, until golden. Cool completely before serving.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 12.1 g, Cholesterol 9.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 122.4 mg, Sugar 7.2 g
RITZ CRACKER PECAN PIE
A different version of a pecan pie that is easy and delicious. The recipe comes from the Louisiana Fur & Wildlife Cookbook.
Provided by Mona Theriot
Categories Pie
Time 45m
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites until foamy, add sugar and vanilla, beat until stiff.
- Sprinkle baking powder over crackers, mix well.
- Add crushed crackers and pecans to egg white mixture.
- Add vanilla, mix well.
- Batter will be stiff.
- Spread onto well greased 9" x 9"square pan or pyrex dish.
- Bake at 350 degrees for 30 minutes, little less for glass dish.
- Serve warm with vanilla ice cream, if desired.
Nutrition Facts : Calories 226.7, Fat 11.1, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 30.8, Fiber 1.4, Sugar 26.1, Protein 3
WYATT'S CAFETERIA PECAN DELIGHT PIE
During the 80's the Star-Telegram newspaper was flooded with requests for anything and everything Wyatt's Cafeteria made. They printed as many of the recipes as they could get. This pie was my favorite at the cafeteria, so light and delicious. (Sorry recipe does not have how hot you need to cook, maybe 350, I don't remember now how hot I cooked it.)
Provided by True Texas
Categories Pie
Time 1h10m
Yield 1 PIE
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Let egg whites come to room temperature.
- Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
- In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
- Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
- Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
- Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
- Cover and refrigerate cooled pie until ready to serve.
- Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
- Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
- Leftover pie should be covered and stored in refrigerator.
PECAN PIE CRACKERS
This is always requested for a holiday or special occasion treat. I always double the recipe since they get gone so quickly.
Provided by Melissa Owensby
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. 1 cookie sheet covered in parchment paper. Don't skimp on the paper this is very important. Pre heat oven 350
- 2. In a saucepan melt 2 sticks of butter. Then add brown sugar. Stir until smooth. Add maple syrup & nuts. Boil for 3 minutes. Stirring continuously
- 3. Pour mixture evenly over crackers. Bake for 10 minutes
- 4. Let cool completely before serving
RITZ PECAN PIE
Make and share this Ritz Pecan Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat the egg whites till soft peaks form.gradually add sugar and baking powder.and beat till stiff peaks form. fold in nuts and cracker crumbs.
- Bake in 9" buttered pan 45 minutes at 300*.
- Remove from oven and cool on wire rack in pan.
- When cooled, top with whipped cream, or whipped dream or Cool Whip.garnish with extra Ritz cracker crumbs and toasted pecans -- .
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