SOUTHERN PECAN PIE II
I received this recipe from my friend Joyce three years ago, she in turn got it from a elderly southern lady. It is a real classic Southern style pecan pie and is very pretty too!
Provided by LINDA MAUGERI
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 4h
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
- Preheat oven to 450 degrees F (230 degrees C.)
- Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.
Nutrition Facts : Calories 616.8 calories, Carbohydrate 77.7 g, Cholesterol 137.8 mg, Fat 33.2 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.2 g, Sodium 313.5 mg, Sugar 35.8 g
PECAN PIE II
This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies.
Provided by Carol
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
- Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
- Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.
Nutrition Facts : Calories 572 calories, Carbohydrate 63.8 g, Cholesterol 100.3 mg, Fat 35.4 g, Fiber 2.8 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 361.1 mg, Sugar 30.7 g
PECAN PIE FOR TWO
PECAN PIE was always requested by the family for special occasions. When we became empty nesters, it was hard to give up some of our family favorites when we found that leftovers were too much for the two of us. Smaller recipes were hard to come by, so I was delightful to find this one. Now we can have pecan pie - fresh - just for the two of us. -Noreen Johnson, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine flour and salt. Cut in shortening and butter until crumbly. Add water, tossing with a fork until a ball forms. Roll out pastry to fit an 18-oz. baking dish. Press onto the bottom and up the sides of the dish. , Combine filling ingredients; mix well. Pour into pastry shell. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 504 calories, Fat 25g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 292mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
SWEET POTATO-PECAN PIE II
Make and share this Sweet Potato-Pecan Pie II recipe from Food.com.
Provided by Patricia Hill
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place crust in lightly greased pie tin.
- Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
- butter.
- In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
- In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
- Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
- To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
- Use pastry tube with star tip to decorate pie.
Nutrition Facts : Calories 679.5, Fat 44.4, SaturatedFat 19.2, Cholesterol 147.3, Sodium 402.7, Carbohydrate 66.2, Fiber 3.7, Sugar 31.1, Protein 8.4
MOCK PECAN PIE II
Make and share this Mock Pecan Pie II recipe from Food.com.
Provided by Tonkcats
Categories Pie
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Beat sugar, eggs and salt together and add the pinto beans.
- Mix well.
- Let stand for 1/2 an hour.
- Pour into pie shell.
- Bake at 425 degrees until crust begins to brown.
- Reduce oven to 375 degrees and bake 30 minutes more or until center of pie is set. Serve with ice cream or whipped cream.
- Yummy!
- MOCK PECAN PIE 3 eggs, beaten 1 cup packed brown sugar 2/3 cup sugar 2 Tbsp. melted oleo 1/2 tsp. vanilla 2/3 cup quick cooking oats 2/3 cup coconut 1 (9-inch) unbaked pie shell
- Combine eggs, brown sugar, sugar, melted oleo and vanilla in bowl and mix well.
- Stir in oats and coconut and pour into pie shell.
- Bake at 350 degrees for 30 to 35 minutes.
- MOCK PECAN PIE 3 egg whites 1 tsp.
- vanilla 1 cup sugar 1 tsp.
- baking powder 14 soda crackers, finely broken or crushed 1/2 pt. whipped cream Combine all ingredients except cream.
- Spread in two 9-inch pie pans that are well greased.
- Bake 20 to 30 minutes at 350 degrees.
- Cover with whipped cream.
Nutrition Facts : Calories 2922.9, Fat 75.8, SaturatedFat 19.7, Cholesterol 634.5, Sodium 1301.8, Carbohydrate 528, Fiber 22, Sugar 401.7, Protein 45.3
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.
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