POTHOLDER NEW ORLEANS PECAN PIE
This recipe is printed on a potholder that my husband brought home from a trip to New Orleans. It's loaded with pecans. For a change you can dice the pecans you put in the middle and leave whole ones on top, like I've eaten in South Carolina. At our house we make one half with added choclate chips and one half plain to cater to everyone's tastes.
Provided by alvinakatz
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together until fluffy.
- Add salt, karo syrup, eggs, and vanilla.
- Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
- Pour filling over pecans.
- Decoratively place remaining pecans on the top of the pie .
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
- Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.
Nutrition Facts : Calories 564.3, Fat 30.6, SaturatedFat 7.4, Cholesterol 85, Sodium 338.1, Carbohydrate 72.2, Fiber 2.9, Sugar 38.7, Protein 5.8
POTHOLDER NEW ORLEANS PECAN PIE
This recipe is printed on a potholder that my husband brought home from a trip to New Orleans. It's loaded with pecans. For a change you can dice the pecans you put in the middle and leave whole ones on top, like I've eaten in South Carolina. At our house we make one half with added choclate chips and one half plain to cater to everyone's tastes.
Provided by alvinakatz
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together until fluffy.
- Add salt, karo syrup, eggs, and vanilla.
- Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
- Pour filling over pecans.
- Decoratively place remaining pecans on the top of the pie .
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
- Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.
Nutrition Facts : Calories 564.2, Fat 30.7, SaturatedFat 7.4, Cholesterol 94.6, Sodium 331, Carbohydrate 72, Fiber 2.9, Sugar 38.5, Protein 5.8
NEW ORLEANS PECAN PIE
Although this pie is named for New Orleans, our town is the world's "pecan capital", so it fits us, too! My mama gave me this recipe, and it's my favorite.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For filling, in a large saucepan, combine the sugar, flour and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. Pour into baked pie shell; set aside. , In large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; beat until stiff peaks form. Spread meringue over warm filling; sprinkle with pecans. Bake at 350° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 516 calories, Fat 24g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 216mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.
LOUISIANA PECAN PIE
Simple, delicious and will win over those who have never liked pecan pie. One being me! Those of you that decide to try this, I hope you enjoy!
Provided by Leslulu
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Put pecans inside of the pie shell, put on sheet pan and set aside.
- Beat eggs well.
- Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well. Add this to the egg mixture.
- Pour this entire mixture over top of the pecans in the pie shell.
- Bake for about 45 minutes at 350 degrees.
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
PECAN PIE (NEW ORLEANS STYLE)
Attention Molasses Lovers!! This recipe comes from Justin Wilson's Homegrown Louisiana Cookin, and it is WONDERFUL! As you can see, this recipe has mixed reviews . . . seems you either love it or hate it! I've double checked the recipe and there are NO mistakes. If you are not a true molasses lover, than I suggest that you substitute all or part of the molasses with corn syrup.
Provided by Galley Wench
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, beat the eggs, then gradually beat in the sugar, butter/margarine and flour.
- Beat in the molasses, vanilla and salt.
- Stir in pecans.
- Pour the filling into the two unbaked pie shells.
- Bake for 1 hour or until firm in the middle.
Nutrition Facts : Calories 446.3, Fat 24.1, SaturatedFat 4.5, Cholesterol 55.4, Sodium 287.5, Carbohydrate 55.2, Fiber 2.7, Sugar 33.1, Protein 5.1
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