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
CLASSIC PECAN PIE
A rich, sticky- sweet pecan filling in Pillsbury™ pie crust makes a classic Thanksgiving dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.
- In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.
- Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.
Nutrition Facts : Calories 620, Carbohydrate 69 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 270 mg
EASY PECAN PIE
You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.
Provided by Jackie Smith
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the eggs, corn syrup, sugar, butter and vanilla.
- Arrange pecans in bottom of pie crust and pour mixture over.
- Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 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
PICNIC PECAN PIE
Among the selection of homemade desserts at our family reunion, slices of this timeless treat disappeared fast. It's delectable topped with ice cream or whipped cream. Each bite delivers classic goodness!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
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. , In a small bowl, lightly beat eggs. Stir in corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well; pour into crust. Cover edge loosely with foil. Bake 20 minutes. Remove foil; bake until a knife inserted in the center comes out clean, about 20 minutes longer. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 441 calories, Fat 22g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 253mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED PECAN PIE
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.
Provided by Andrea Albin
Categories Pie Bake Christmas Thanksgiving Egg Kid-Friendly Frozen Dessert Pecan Christmas Eve Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
EASY PECAN PIE RECIPE
This homemade pecan pie is a classic old-fashioned dessert that's perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, it's so easy to make that the kids can help with every step of this recipe.
Provided by Shelly
Categories Pie
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans.
- Pour the mixture into pie crust.
- Bake on center rack of oven for 60 to 70 minutes.
- Cool for at least 2 hours on wire rack before serving.
Nutrition Facts : ServingSize 1 slice, Calories 304 calories, Sugar 46.7 g, Sodium 54.6 mg, Fat 12.4 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 48.9 g, Fiber 1.1 g, Protein 3 g, Cholesterol 61.9 mg
GRANDMA'S PECAN PIE RECIPE
A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it's incredibly easy too. Perfect for both Thanksgiving and Christmas!
Provided by Jill
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
- Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
- Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
- Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
- Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
- Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Nutrition Facts : Calories 471 kcal, Carbohydrate 57 g, Protein 5 g, Fat 27 g, SaturatedFat 7 g, TransFat 0.3 g, Cholesterol 74 mg, Sodium 171 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 17 g, ServingSize 1 serving
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PICNIC PIE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BritishTotal Time 1 hr 15 minsCategory Lunch, Main CourseCalories 631 per serving
- Heat oven to 190C/170C fan/gas 5. Butter 2 x 20cm springform tins or deep, loose-based tart tins. Cut one-third of the pastry off each block. Roll out the smaller pieces of pastry, then cut a circle from each to make the top of the pie – use a tin base as a template. Roll out two-thirds of the pastry from each block and line the tins, leaving a good amount of excess hanging over the edge.
- Mix the sausagemeat with the apples, onions and thyme, and divide into 4 portions. Line each pie with 4 slices of ham and spread 1 tbsp mustard over the ham in each pie. Add a quarter of the sausagemeat to each pie and press down to level it. Add another layer of ham and mustard to each, then the rest of the sausagemeat and level off the tops.
- Put the pastry lids on top and brush with beaten egg. Fold the excess pastry over and press gently. Trim off any wodgy bits to make the lid look as attractive as possible. Brush again with beaten egg and cut a steam hole in the centre. Bake for 50 mins or until a skewer pushed in through the steam hole comes out very hot. Cool in the tin for 15 mins, then release the sides of the tin and cool completely on a rack (still on the bases). Serve cold, cut into wedges with pickles and salad. Or slide off the base and wrap tightly in foil, then cling film and freeze.
MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (111)Category Pie
- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
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- Candied Pecans. Nothing beats a homemade gift, and these candied pecans are perfect for gifting from the heart and the kitchen. These candied pecans also elevate any salad, yogurt parfait, oatmeal, ice cream, or whipped sweet potatoes.
- Pioneer Woman’s Pecan Pie. Is there any recipe using pecans more classic than a pecan pie? The sweet filling, topped with crunchy pecans with a flaky crust, is the perfect combination.
- Pecan Crusted Salmon. Pecans are a healthy nut, and when they are paired with salmon, you have a good dinner for your heart health! It is an upscale dinner recipe with pecans that is simple to make.
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- Pecan Pie Muffins. These pecan pie muffins have a delicious surprise! This recipe is like a mix between a muffin and a pecan pie, and then inside has a gooey center, just like a pecan pie.
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- Pecan Cobbler. Do you want to make a delicious pecan dessert but don’t want to fuss with making a pie? This pecan cobbler is the perfect recipe! This dessert takes only 5 minutes to mix and 30 minutes to bake.
- Pecan Pie Cheesecake. This dessert is taken to a new level by combining pecan pie with cheesecake. Cream cheese is beaten with brown sugar, eggs, sour cream, flour, vanilla, and salt, then poured over a graham cracker crust.
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- Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.
5 REASONS WHY PIE IS THE BEST | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Pie is seasonal bliss for the best kind of celebrations. Strawberry rhubarb and peach berry for your Fourth of July picnic. Pumpkin and apple on your Thanksgiving table.
- Pie gets you to eat fruit even when you don't like fruit. Confession: I am not a big fan of fresh fruit by itself. But fruit pie is my favorite food. The transformative power of baking and the right amount of sugar and a salty-sweet crust turns berries and stone fruit into something otherworldly.
- Pie is also the best breakfast food. Think about this: fruit, flour, salt, sugar, butter. How is this not exactly what you want to eat every morning? Substitute fruit for chocolate cream or honey and almonds, and it's still obvious that pie is an improvement over pancakes.
- Pie encourages creativity. Not to diss cookies too much, but turning what you bake into different shapes doesn't count as innovation. Pie is about a higher degree of difficulty and layers of flavor, thinking about what's good at the market, coming up with unlikely combinations and balancing sweetness and saltiness and tartness.
- Because pie followed by pie is a great meal. You know what's good before pie for dessert? Shepherd's pie or chicken pot pie or steak-and-Guinness pie or lobster pot pie.
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