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
CHOCOLATE PECAN PIE III
A different flavor - this pecan pie has cocoa in it.
Provided by Ruth
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
- Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g
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
FRENCH PECAN PIE III
Make and share this French Pecan Pie III recipe from Food.com.
Provided by Tonkcats
Categories Pie
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix egg whites and vanilla, then add dry ingredients; gentleness not obligatory, just stir it all up and pour into well buttered pie pan.
- Bake at 350 degrees for 25 to 30 minutes.
- Don't overcook.
- Allow to cool; top with whipped cream and refrigerate until ready to serve. Pie (without cream) freezes well.
SWEET POTATO PECAN PIE III
Make and share this Sweet Potato Pecan Pie IIi recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Cream the butter and sugar together.
- Add the sweet potatoes and eggs.
- Mix well.
- Combine with syrup, milk, salt, vanilla, and pecans.
- Line pie pan with the pastry shell.
- Turn mixture into the pan.
- Bake for 10 minutes in a 425* oven.
- After the 10 minutes have expired, reduce heat to 325* and bake for 35 - 45 minutes longer.
- FOR REGULAR Sweet potato pie: OMIT the pecans and INCREASE the amount of potatoes to 1 1/2 cups.
Nutrition Facts : Calories 3173.7, Fat 202.2, SaturatedFat 57.3, Cholesterol 767.9, Sodium 2793, Carbohydrate 314.9, Fiber 21.1, Sugar 144.9, Protein 45.2
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.
PECAN PIE CAKE III
This is an exquisite 3-layer cake that is very rich. Pecans are baked into the layers and then the cake is assembled with a creamy filling that mimics pecan pie filling.
Provided by Tanya
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
- In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
- Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
- Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.
Nutrition Facts : Calories 619 calories, Carbohydrate 75 g, Cholesterol 145.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 10.5 g, Sodium 250.4 mg, Sugar 41.8 g
OATMEAL PIE III
Oatmeal Pie tastes like pecan pie. Sprinkle with chopped nuts before baking, if desired. This recipe makes two pies.
Provided by Don Davidson
Categories Desserts Pies Custard and Cream Pie Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix eggs, corn syrup, and sugar. Add milk, melted margarine, coconut, and oatmeal. Pour into two 9-inch pie shells.
- Bake in preheated oven until filling is browned and set, about 40 minutes.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 64.2 g, Cholesterol 54.5 mg, Fat 18.3 g, Fiber 2.2 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 290.7 mg, Sugar 31.7 g
PINEAPPLE PIE III
This uses crushed pineapple, and is much better than the pudding based pies. Refrigeration time not included in preparation time.
Provided by Tonkcats
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sweetened condensed milk and lemon juice.
- Stir well.
- Fold in pineapple and whipped topping.
- Spoon mix into crust.
- Chill before serving.
Nutrition Facts : Calories 305.1, Fat 12.4, SaturatedFat 9.1, Cholesterol 16.9, Sodium 90, Carbohydrate 46.3, Fiber 1.1, Sugar 42, Protein 4.9
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