REAL PECAN PIE
This pie is filled with pecans. It's guaranteed "stick to your teeth" goodness, so don't serve it to the faint of heart, i.e., those finicky about manners! Dark or light corn syrup may be used.
Provided by Sally Smircich
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- In a large mixing bowl, slightly beat the eggs.
- Stir in corn syrup, sugar, and vanilla. Mix well.
- Lightly stir in pecans, till well-coated with egg mixture.
- Pour into pie shell. Bake at 350 degrees F (175 degrees C) for 20 minutes. Turn the oven down to 300 degrees F (150 degrees C), and bake for another 30 minutes.
- Cool before serving. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 54.1 g, Cholesterol 46.5 mg, Fat 23.3 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 135 mg, Sugar 19.7 g
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
SOUTHERN PECAN PIE
Provided by Guy Fieri
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
- Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
- Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
- 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
- Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
MAPLE-PECAN PIE
Categories Nut Dessert Bake Christmas Valentine's Day Pecan Winter Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
CHOCOLATE PECAN PIE
Make and share this Chocolate Pecan Pie recipe from Food.com.
Provided by Spyder-man
Categories Pie
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place cookie sheet in the oven to preheat it.
- In a bowl beat together corn syrup, sugar, margarine, vanilla and eggs.
- In the bottom of the pie crust, arrange pecans as neatly as you can and sprinkle chocolate chips over the top of them.
- Pour syrup mixture on top slowly so as not to disturb the pecans to much or move the chips much.
- Place the pie on the preheated cookie sheet bake for about 1 hour checking after 45 minutes since ovens vary.
- Pie is done when a deep golden brown and filling is "set".
- Remove from oven and cool completely!
- Store in refrigerator.
More about "real pecan pie food"
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.
PECAN PIE RECIPE | BAKING RECIPES | TESCO REAL FOOD
From realfood.tesco.com
4/5 (148)Total Time 1 hrCategory DessertCalories 420 per serving
CHOCOLATE PECAN PIE RECIPE | REAL SIMPLE
From realsimple.com
3/5 (133)Total Time 1 hr 45 minsServings 1
- To make the piecrust:Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the butter and pulse until crumbly. Add the water and vanilla. Pulse until the dough just comes together. Form into a disk. Cover tightly with plastic wrap and chill 15 minutes. Roll the dough out on a floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate. Refrigerate until needed.
- To make the filling:Preheat oven to 350°F. In a large bowl, whisk together the first 8 ingredients. Stir in the pecans. Scatter the chocolate over the prepared piecrust and cover with the filling. Bake until the center is set, 45 to 50 minutes. Let cool completely. Serve with the cream, if desired.
JUST GOO PECAN PIE - NO PECANS > CALL ME PMC
From callmepmc.com
4.9/5 (15)Category DessertCuisine American/SouthernCalories 309 per serving
CHOCOLATE PECAN PIE PROTEIN SNACKS - REAL FOOD REAL DEALS
From realfoodrealdeals.com
Reviews 6Category SnackServings 5Total Time 5 mins
- Place the pecans, dates, cocoa powder, and salt in a food processor. Process until well-combined, but leave little bits of nuts if you want some texture in your protein snacks.
- If the mixture binds together easily, you’re done. If it’s still crumbly, add 1/2 teaspoon of water and process. Check the mixture again, and keep adding a little water until it comes together easily. If you add too much water and the mixture is wet, add a tablespoon of extra pecans.
SHORTCUT CHOCOLATE PECAN PIE ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
4/5 (8)Total Time 50 minsCategory Holiday, TreatsCalories 1106 per serving
- In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk.
- Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
- In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
BOURBON AND ORANGE PECAN PIE RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (124)Total Time 3 hrs 45 minsServings 8
- Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.
- In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt. Stir in the pecans.
- Pour the pecan mixture into the crust and bake until the center is set, 50 to 55 minutes. Let cool to room temperature before serving.
CHOCOLATE PECAN PIE WITH BOURBON RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Pecan Pie
- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
- Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
PECAN PIE - NARRATIVE FOOD
From blog.narrativefood.com
Servings 6Total Time 40 minsEstimated Reading Time 2 mins
- For the crust: Place the flour, salt, and sugar on a large cutting board, blending with your fingers. Put butter on top of flour mixture, and use a knife or pastry fold the butter into the flour until the mixture resembles coarse meal — leaving some butter pieces chunky. About 1/2 of the butter should be cut finely into the flour and the other half left in larger chunks.
- Quickly gather the mixture into a mound and use your fingers to draw a long trench through the center. Sprinkle 1 TB of the ice water down the length of the trench, and fluff the flour so it absorbs the water. Redraw the trench and continue tablespoon by tablespoon until 4 TB have been incorporated into the flour, and the dough begins clumping together into large pieces.
- Gather the dough into a mass with a pastry scraper and then use the heel of your hand to knead hunks of the dough in a “smearing” motion, pushing it away from you until the whole mass has been processed this way — about 6 “smears” in all. Then gather the dough together and repeat.
- Shape it into a flat disk, then wrap in plastic wrap, pressing firmly with the palm of your hand to flatten the wrapped dough further to bind it. Refrigerate at least 2 hours or overnight before rolling and using.
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