Author Archives: Pecan Pie Recipe Master

Pumpkin Caramel Pecan Pie

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Ingredients:
Pecan Crust:
1 cup pecans
1⁄3 cup sugar
11⁄2 cups flour
6 ounces butter
Pinch salt
2 egg yolks
3 tablespoons cream
1 12-ounce can dulce de leche (available in Hispanic food markets)
8 ounces toasted pecans
Pumpkin Filling:
1 pound canned pumpkin
2 large eggs
3⁄4 cup sugar
Pinch salt
1 teaspoon cinnamon
1 teaspoon ginger
1⁄2 teaspoon cloves
12 ounces evaporated milk

Directions:
Pulse the pecans and sugar in a food processor until fine. Add flour, butter, and salt and continue to pulse until butter is in small pieces. Mix in egg yolks and cream. Flatten the dough by hand and refrigerate for an hour. Roll and place in a greased pie pan. The dough is crumbly, so it may need patching—just press scraps into the broken areas. Refrigerate another hour. Line crust with parchment and fill with pie weights. Bake 20 minutes at 350 degrees. Take out parchment and pie weights and bake 5 to 10 minutes. Let cool to room temperature before filling. Pour one can dulce de leche into bottom of crust. Sprinkle toasted pecans over dulce de leche.

Whisk ingredients as you add them to a large bowl in order. Pour into the crust. Bake 40 to 50 minutes at 350 degrees. Let cool to room temperature before serving.

Deep South Pecan Pie

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Ingredients:
Pastry
1 1/2 cups flour
3/4 teaspoon salt
1/2 cup chilled vegetable shortening
3 to 6 tablespoons ice water
Filling
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
6 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon vanilla extract
1 cup pecan halves

Directions:
To make the crust: Sift the flour and salt together into a mixing bowl. Use a pastry blender or 2 knives to cut the vegetable shortening into the flour until the mixture resembles coarse meal.

Sprinkle on the ice water a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, then squeezing it together. Form the dough into a ball. Roll it on a lightly floured surface or pastry cloth and fit it into the bottom of a pie pan. Chill it while you are making the filling.

To make the pie: Preheat the oven to 375 degrees F. Place the oven rack in the lower part of the oven.

Combine eggs, sugar, salt, butter, corn syrup and vanilla extract. Mix thoroughly. Fold in the pecans. Spoon the filling into the pie shell. Place the pie pan on the lower rack of the oven and bake until the bottom crust is golden brown and the center of the pie seems well-set when the pie is shaken, 45 to 50 minutes. The pie will rise a bit in the center when it is done. Cool, and serve.

Serves 8.

Mock Pecan Pie

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Ingredients:
1/2 cup sugar
1/4 cup (half stick) melted butter or margarine
1 cup oats
1 cup corn syrup
1/4 teaspoon cinnamon
2 fresh eggs
9-10″ unbaked pie shell

Directions:
1. Mix ingredients and pour into unbaked pie shell.
2. Bake 45 minutes at 350 °F, until center is firm; knife inserted in center comes out clean.
3. Cool. Cut into 8 wedges for serving. Is best served warm.

Mini Bourbon Chocolate Pecan Pie

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Ingredients:
1 package mini pie shells or 1 pie shell.
1/4 cup (1/2 stick) unsalted butter.
2 oz. unsweetened chocolate.
3 large eggs.
1 cup sugar.
3/4 cup dark corn syrup.
1/2 tsp. pure vanilla extract.
3 tbsp bourbon.
1/4 tsp. kosher salt.
1 1/2 cups pecan halves.

Directions:
Preheat oven to 350°F.
Melt butter and chocolate in a small saucepan over medium-low heat. Remove from heat and let cool.
Beat eggs in a large mixing bowl until frothy and blend in sugar. Stir in syrup, vanilla, bourbon, salt and melted butter. Mix until well blended.
Arrange pecans on bottom of mini pie shells and carefully pour egg mixture over them. Bake until filling is set and slightly puffy, about 35 minutes.
Test doneness by inserting a thin knife in the center of each pie. If blade comes out clean, the pie is done.
Transfer to rack and allow to cool completely before serving.

Coconut Chocolate Pecan Pie

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Ingredients:
Pastry for Single-Crust Pie (recipe follows)
3 eggs
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan or walnut pieces
Whipped cream (optional)
Toasted flaked coconut (optional)

Directions:
1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1- 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges until 12 inches in diameter. Continue as directed in Step 1.

Easy Lemon Pecan Pie

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Ingredients
2 cups (500 mL) Milk
Grated zest of 3 lemons
1/2 cup + 2 tbsp (155 mL) granulated sugar, divided
1/3 cup (75 mL) cornstarch
3 eggs
1/4 cup (50 mL) freshly squeezed lemon juice
1 tsp (5 mL) vanilla
1 cup (250 mL) pecan halves
1 tsp (5 mL) water
One 9-inch (23 cm) graham cracker or shortbread crumb pie crust

Directions:
1. In a saucepan, heat Milk and lemon zest over medium heat until steaming; remove from heat. In a bowl, whisk together 1/2 cup (125 mL) sugar and cornstarch; whisk in eggs. Gradually whisk hot Milk mixture into egg mixture in a thin, steady stream.
2. Return to saucepan; cook over medium heat, whisking constantly, for about 8 min or until thickened to pudding consistency. Transfer to a clean, shallow bowl; stir in lemon juice and vanilla. Place plastic wrap directly on the surface and let cool. Refrigerate until chilled, at least 3 hours or for up to 2 days.
3. In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4 to 7 min or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tbsp (30 mL) sugar and water to pan. Cook, stirring constantly, until sugar is melted and starting to brown. Add 3/4 of the pecans back to skillet; remove from heat and stir until pecans are glazed. Transfer to a baking sheet and spread in a single layer. Let cool. Finely chop the unglazed pecans; sprinkle in bottom of pie crust.
4. Set glazed nuts aside.
5. Up to 8 hours before serving, spread chilled lemon filling in pie crust over chopped pecans, smoothing top. Cover and refrigerate. Just before serving, arrange glazed pecans, rounded side up, on top of filling.

Sweet Potato Pecan Pie

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Ingredients
3 sweet potatoes, cooked and mashed
1 tbsp. unsalted butter
2 eggs
1 c. evaporated milk
3/4 c. light brown sugar
1/2 c. dark corn syrup
1 tsp. vanilla extract
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg (I like to grind it fresh)
1/2 tsp. salt
1 c. coarsely chopped pecans
Topping:
1 pt. whipping cream
3 tbsp. confectioners’ sugar

Directions:
Crust:
Use your favorite recipe or a ready-made crust. Place crust in lightly greased pie tin.
Filling:
Whisk together 1 c. of sweet potatoes and 1 tbsp. butter.
In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well. Pour this combined mixture into the pie crust. Sprinkle 1 c. chopped pecans evenly over the top (they may sink into the mixture, that’s OK).
Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
To make topping:
Whip cream until soft peaks form, then add confectioners’ sugar and continue to whip until stiff peaks form. Use pastry tube with star tip to decorate pie.

Chocolate Pecan Pie

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Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 – 60 ml) ice water
Pecan Filling:
1 1/2 cups (150 grams) pecans, toasted and coarsely chopped
2 ounces (57 grams) unsweetened chocolate, coarsely chopped
3 large eggs
1 1/2 cup (300 grams) granulated white sugar
1 cup (240 ml) light corn syrup
2 tablespoons (25 grams) unsalted butter, melted
1 teaspoon pure vanilla extract or 1 tablespoon rum or bourbon
1/4 teaspoon salt
1/2 cup (50 grams) whole pecan halves
Garnish:
Whipped cream or vanilla ice cream

Directions:
Pate Brisee:
1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
2. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
3. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Freeze the pastry, covered with plastic wrap, for about 15 minutes before pouring in the filling.
4. Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.
Pecan Filling:
1. To toast Pecans – Place 1 1/2 cups (150 grams) of pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
2. In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the chopped chocolate. Set aside to cool.
3. In a large bowl, whisk the eggs, and then whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt. Then stir in the cooled melted chocolate.
4. Remove the chilled pastry crust from the freezer and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts. Arrange the whole pecans in a decorative pattern on top of the filling. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool.
5. Serve warm or at room temperature with whipping cream or vanilla ice cream.
Makes one 9 inch (23 cm) pie.

Caramel Pecan Pie

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Ingredients:
1 x 220g pkt frozen Pampas Sweet Flan Case
1 x 395g can sweetened condensed milk
60g (1/3 cup, lightly packed) brown sugar
2 eggs
1 tsp vanilla extract
100g pecans, coarsely chopped

Directions:
1. Preheat oven to 170°C. Place the flan case on a baking tray.
2. Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
3. Sprinkle the pecans over the pastry case. Pour in the egg mixture. Bake for 30-35 minutes, covering with foil if necessary to prevent over browning, or until filling is set and golden. Set aside for 10 minutes or until firm. Serve warm or at room temperature.

Bourbon and Orange Pecan Pie

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Ingredients:
1 piecrust, store bought or homemade (9inch) fit in pie plate
1 cup light corn syrup
3/4 cup light brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
3 large eggs
2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
1/2 teaspoon grated orange zest
1/2 teaspoon kosher salt
2 cups pecan halves

Directions:
Set an oven rack in the lowest position and heat oven to 350F. 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.