MINI PECAN ICE CREAM PIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.
PECAN PIE ICE CREAM
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 8h30m
Yield 5 cups (about 8 servings)
Number Of Ingredients 9
Steps:
- Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) - bubbles will form around the edges. Remove from heat.
- Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
- Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
- Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
- Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
- Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.
BUTTER PECAN ICE CREAM PIE
I posted this delicious recipe for momma-lo's request and she liked it very much, so I want to share that recipe here. It was submitted by henrie for Allrecipes. Enjoy.
Provided by pink cook
Categories Pie
Time 20m
Yield 2 (9-inch) pies or 1 (13 x 9-inch pan, 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350°F Cool.
- Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.
- Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
- Return to freezer covered, if you will not be using it immediately.
Nutrition Facts : Calories 286.8, Fat 21.6, SaturatedFat 11, Cholesterol 18.1, Sodium 242.5, Carbohydrate 22.8, Fiber 1.1, Sugar 18.4, Protein 2.4
BUTTER PECAN ICE CREAM PIE
Categories Mixer Dessert Bake Freeze/Chill Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- For Sauce:
- Melt butter in heavy medium saucepan over medium heat. Add sugar, cream and salt and whisk until sauce is smooth and comes to simmer. Remove from heat; mix in vanilla. Cool sauce completely, stirring occasionally.
- For Crust:
- Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl until smooth. Add flour and 2/3 cup chopped pecans and stir until moist clumps form. Press dough onto bottom and 1/2 inch up sides of prepared pan. Bake until crust is set and beginning to brown, about 12 minutes. Cool crust completely.
- Spoon ice cream into crust, pressing to compact. pour 1/2 cup sauce over. Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern. Cover pie and freeze 12 hours. (Sauce and pie can be prepared 3 days ahead. Cover remaining sauce and refrigerate. Keep pie frozen.)
- Run small sharp knife around pan sides to loosen pie. release pan sides. Arrange toasted pecan halves decoratively around top edge of pie, if desired. Let pie stand 5 minutes to soften slightly.
- Rewarm remaining sauce. Cut pie into wedges and serve with sauce.
PECAN PIE
A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.
Provided by ThatJodiGirl
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling------------.
- Beat eggs lightly with an electric mixer or fork until combined.
- Stir in corn syrup, sugar, butter and vanilla extract.
- Stir well.
- Stir in pecan halves and pour filling into crust.
- Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
- Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7
PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
PECAN PIE WITH MAPLE CREAM
Wow family and friends with this golden pecan pie and silky, sweet maple cream. Making the pastry is optional, but the recipe is particularly good
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
- Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
- To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
- Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured - it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.
Nutrition Facts : Calories 593 calories, Fat 45 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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- Add the milk to a medium bowl. In another medium bowl, whisk together the yolks, sugar, and ¼ teaspoon of the salt. Add the cream to a medium saucepan and bring to a simmer over medium-high heat.
- Whisking continuously, add the hot cream mixture to the yolk mixture a little at a time. Continue whisking until well-combined. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it is just thick enough to coat the back of a wooden spoon, 3 to 4 minutes. (If you can draw a line through the custard on the back of the spoon and it holds its shape, then the mixture is ready.)
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