Picnic Pecan Pie Food

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PECAN PIE



Pecan Pie image

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

3 eggs
1 cup corn syrup
1 teaspoon vanilla extract
1 1/4 cups pecan halves
2/3 cup sugar
1/3 cup butter (melted)
1 pie crust

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



Classic Pecan Pie image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4 eggs
1 tablespoon whipping cream
1 cup packed dark brown sugar
3/4 cup light corn syrup
6 tablespoons unsalted butter, melted
2 tablespoons Grand Marnier liqueur
1 teaspoon orange extract
1/4 teaspoon salt
1 1/2 cups chopped pecans, lightly toasted
2/3 cup pecan halves

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



Easy Pecan Pie image

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

1 (9 inch) unbaked pie crust
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
¼ cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves

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



Easy Pecan Pie image

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

1 cup packed brown sugar
1/3 cup butter, melted
3/4 cup light corn syrup
1/2 teaspoon salt
3 eggs
1 1/2 cups pecan halves or pieces
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

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



Picnic Pecan Pie image

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

Dough for single-crust pie
3 large eggs, room temperature
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans

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



Old-Fashioned Pecan Pie image

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

Pastry dough
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)

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



Easy Pecan Pie Recipe image

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

1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1-1/2 cups (6 ounces) coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust

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



Grandma's Pecan Pie Recipe image

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

1 refrigerated pie crust
6 tablespoons unsalted butter (melted)
3/4 cups dark brown sugar
1/2 cup granulated sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest (optional)
1/4 teaspoon salt
3 large eggs
2 cups pecan halves
whipped cream or vanilla ice cream (for serving; optional)

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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Method. STEP 1. 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 …
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  • 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.
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  • After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
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Preheat oven to 425°F (220°C).; Prepare pastry as directed on package. Roll out 1 ball of dough and fit into 9” (23 cm) pie plate. Wrap and freeze remaining ball for future use. Spread pecans over pastry. Combine remaining ingredients in small bowl, mixing to combine thoroughly.
From robinhood.ca


PIN ON PIE-A-PALOOZA
Nov 19, 2012 - 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!
From pinterest.co.uk


PICNIC PECAN PIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
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!
From stage.tasteofhome.com


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