Spirited Brown Sugar Pecan Pie Food

BROWN SUGAR PECAN PIE

Steps:

• Preheat oven to 325F.
• Place pie dish on a baking sheet and set aside.
• Melt butter in a small saucepan. Continue cooking over medium heat, stirring occasionally, until slightly browned. Remove from heat and let cool for 10 minutes.
• Whisk together brown sugar, eggs, milk, vanilla extract, and salt until nice and smooth.
• Slowly drizzle in melted butter, whisking the entire time until fully incorporated.
• Stir in pecans.
• Pour the filling into the pie crust and bake for 50 - 60 minutes or until puffed and golden.
• Place the pie on a cooling rack to cool. The pie will settle as it cools. Let it cool completely before slicing and serving.

PECAN PIE V

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
• Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

SPIRITED ORANGE-PECAN FRANGIPANE TART

Steps:

• FOR CRUST: Preheat oven to 350°F
• Blend flour, sugar and salt in processor. Add butter and blend until coarse meal forms. Add orange concentrate and blend untl moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill at least 1 hour and up to 1 day.
• Roll out dough on lightly floured surface to 11-inch round. Transfer to 9 1/2 -inch round tart pan with removable bottom. Pierce all over with fork; chill 10 minutes. Bake 3 minutes; press up sides of crust with back of fork if slipping. Bake until crust is pale golden, pressing with back of fork if crust bubbles. about 12 minutes longer.
• FRANGIPANE: Blend toasted pecans, almonds, 1/2 cup brown sugar, orange peel and cinnamon in processor until moist paste forms; mix in egg white. Crumble frangipane over bottom of crust.
• FOR FILLING: Combine eggs, 1/2 cup corn syrup, orange juice concentrate, bourbon, vanilla, salt and remaining 1/4 cup brown sugar in processor bowl. Pulse 2 times just to blend. Pour egg mixture evenly over franigpane. Starting at edge and pointing nuts toward center of tart, arrange pecan halves in concentric circles atop filling.
• Bake tart until filling is firm to touch in center, about 30 minutes. Transfer tart to rack. Brush pecan halves lightly with additonal corn syrup to glaze. Cool tart completely.

BROWN SUGAR PECAN PIE

Steps:

• Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
• Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
• Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
• Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
• Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.

NO SUGAR PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.

BROWN SUGAR PECAN PIE

Steps:

• Gather the ingredients.
• In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over mixture, stir in lightly, then pulse about 6 to 7 more times.
• Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
• Empty large crumbs into a bowl. Pack and knead just 2 or 3 times to form a cohesive dough.
• Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
• Roll out on a floured surface to fit pie pan. Fold over and fit into pan, cutting off excess. Form a decorative edge around plate. Before adding filling, brush with a little of the beaten egg white, if desired.
• Gather ingredients.
• Preheat oven to 400 F. In a mixing bowl, combine beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in pecans.
• Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 F and bake 25 to 30 minutes longer. If at any point, the crust edge is browning too much, cover with a pie ring or foil ring .
• When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle. Let pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

BROWN SUGAR PECAN PIE

Steps:

• Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
• Line pie shell with foil or parchment and fill with pie weights, dried beans, or uncooked rice. Bake 12 to 14 minutes or until beginning to set. Remove foil with weights and bake 13 to 15 minutes longer or until golden.
• Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
• Place hot pie shell in 18- by 12-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans evenly in pie shell, then pour sugar mixture over them.
• Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.

SPIRITED BROWN SUGAR PECAN PIE

Steps:

• Preheat oven to 350°F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
• Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream.

PECAN PIE BARS

Steps:

• Preheat oven to 350 Degree. Prepare a 9X13 rectangular by spraying with baking spray.
• In a food processor, combine flour, both sugars, salt, cold butter, and pulse until fine crumbs appear. Add cold water and pulse until well mixed. Turn the dough to the rectangular pan and press evenly into the pan. Place in the refrigerator until ready to use.
• In a separate large bowl, mix the light and dark corn syrup together; add the brown sugar and eggs one at a time. Add the flour, vanilla extract, maple extract, and salt. Mix in the pecan pieces with a wooden spoon. Pour the pecan filling on top of the prepared crust, place in the oven with the rack in the middle, and bake for 30-35 minutes or until set in the middle. Allow to cool and cut into squares.

SPIRITED BROWN SUGAR PECAN PIE

Steps:

• Preheat oven to 350°F. Line 9-inch glass pie dish with dough. Crimp edge decoratively. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish.
• Bake pie until filling is slightly puffed and set in center, covering edges with foil if browning too quickly, about 40 minutes. Cool pie completely at room temperature. Cut into wedges and serve with whipped cream.
• Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Thanksgiving Desserts Slideshow.