Pecan Pie On A Stick Food

PECAN PIE ON A STICK !

Steps:

• Make your favorite pecan pie recipe in the form of mini pies in a mini muffin pan. Let cool completely.
• Gently push a stick into the outside wall of a mini pie until it reaches the next wall on the inside... STOP! Do not let it go all the way through.
• If you want to add ribbons to embellish now is the time to do it... tightly tie the ribbon about 1/2 inch down from the mini pie. Set on a plate or put in a vase! We make edible bouquets for gifts. You can buy little clear bags at Walmart in the Wilton isle.

THE BEST PECAN PIE

Steps:

• For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size 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, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size 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.
• Roll the dough on a lightly-floured surface 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.
• Arrange the racks in the center and lower third of the 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 the sides of the parchment 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: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. 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 vanilla. Set it 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 baking sheet and pour the filling into the hot crust.
• Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

BROWNED BUTTER PECAN PIE

Steps:

• Put the 1 cup of chopped pecans in a dry skillet and turn heat to medium. Heat the pecans, stirring constantly, for about 2 minutes..
• Add the butter and continue to cook the two together until butter just starts to brown and nuts are aromatic. Remove from heat.
• Whisk the eggs lightly in a large mixing bowl. Whisk in the sugar, corn syrup, vanilla and salt. Pour in the slightly cooled brown butter and pecan mixture.
• Use the remaining 1/2 cup pecan halves to make a border.
• Set on a rimmed baking sheet (to catch any overflow).
• Bake at 400 for 10 minutes, then reduce heat to 325 degrees and bake for another 35-45 minutes (most likely it will be 45 if using a glass pie dish) or until the sides are set but the center (about a 3 inch circle in the middle) is still jiggly. Remove from oven. Pie will set as it cools.
• Let it cool at room temperature for a few hours. Store in refrigerator until ready to serve. You can keep it at room temperature, but it won't be as stiff.

KARO CLASSIC PECAN PIE

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
• Bake on center rack of oven until center reaches 200°F and springs back when tapped lightly, about 55 to 70 minutes.
• This recipe is made available as a courtesy by Karo, a registered trademark of ACH Food Companies, Inc.

PECAN PIE

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.