Pecan Pie Recipes
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
1 baked pie shell, not graham cracker
2 (12 ounce) jars caramel ice cream topping
1 lb chopped pecans
4 cups chocolate mousse mix
2 cups whipped cream
8 ounces cream cheese, mixed with 1/2 cup granulated sugar
Directions:
1. Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Then the mousse. Then the whipped cream.
2. Garnish and refrigerate before serving for at least 2 hours.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
4 eggs, slightly beaten
1 cup dark corn syrup
1 pinch salt
1/3 cup sugar
1 tablespoon lemon juice or vinegar
4 tablespoons butter, melted
2 teaspoons vanilla
2/3 cup pecan halves
1 (9 inch) pie shells, unbaked
Directions:
1. Preheat oven to 325°-350°F.
2. Mix together the first seven ingredients.
3. Stir in pecan halves.
4. Pour the mixture into an unbaked pie shell Bake 35-40 minutes.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
Crust
2 cups flour
1 cup butter
6 ounces cream cheese
Filling
1 1/2 cups brown sugar
2 teaspoons butter
2 eggs
1 1/2 teaspoons salt
1 teaspoon vanilla
2 cups pecans, chopped
Directions:
1. Mix crust ingredients together and press into tart tins.
2. Mix filling ingredients together and spoon into tart shells.
3. Bake 25 minutes at 350 degrees Fahrenheit.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
1 unbaked 9-inch pie crust
3/4 cup light corn syrup
1/2 cup creamy peanut butter
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup pecans, coarsely chopped
1/2 cup peanuts, coarsely chopped
Directions:
1. Heat oven to 350.
2. In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla extract, then stir in pecans and peanuts. Pour into crust.
3. Bake for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
1-1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups chopped fresh strawberries
1 cup chopped pecans
Pastry for double-crust pie (9 inches)
1 to 2 tablespoons butter
Directions:
In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently.
Line pie plate with bottom crust. Add filling; dot with butter. Bake at 375° for 50-55 minutes or until crust is golden brown. Yield: 6-8 servings.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
Ice Cream:
4 cups 2% reduced-fat milk
1 cup half-and-half
1 1/4 cups granulated sugar
4 large egg yolks
Filling:
3/4 cup brown sugar corn syrup
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup half-and-half
1/2 cup 2% reduced-fat milk
2 large egg yolks
3 tablespoons chopped pecans, toasted
2 tablespoons butter, softened
1 teaspoon vanilla extract
Garnish:
1/2 (15-ounce) package refrigerated pie dough (optional)
Cooking spray (optional)
Directions:
1. To prepare ice cream, combine 4 cups milk and 1 cup half-and-half in a large, heavy saucepan; bring to a boil.
2. Combine granulated sugar and 4 egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160°, stirring constantly with a whisk. Remove from heat. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions.
3. To prepare filling, combine corn syrup, brown sugar, cornstarch, and salt in a medium, heavy saucepan, stirring well with a whisk.
4. Combine 1 cup half-and-half, 1/2 cup milk, and 2 egg yolks, stirring well. Add milk mixture to sugar mixture; stir well with a whisk. Place pan over low heat; cook 12 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in pecans, butter, and vanilla. Transfer filling to a bowl. Place plastic wrap directly over filling; chill.
5. Spoon ice cream into a freezer-safe container; gently fold filling into ice cream. Cover and freeze 1 hour or until ice cream is firm.
6. Preheat oven to 350°.
7. To prepare garnish, place dough on a large cutting board or work surface. Cut 14 stars with a (1-inch) star-shaped cookie cutter. Place stars on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until browned. Serve with ice cream, if desired.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened
FILLING:
1-3/4 c. skim milk
1/4 c. unsweetened apple juice
concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans
Directions:
To make Crust:
1. Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make
Filling:
1. In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes).
2. Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth.
3. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer.
4. Whisk cooled filling and pour evenly over bananas.
5. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
2 cups peaches (sliced and peeled)
3 tablespoons peach preserves (I used apricot)
1/4 cup sugar
1/4 cup maple sugar
1/2 cup sour cream
2 egg yolks
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 pie crust
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup brown sugar
1/4 cup maple sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
1/4 cup butter (melted)
Directions:
1. Mix the peaches and preserves and place them into the pie crust.
2. Mix the sugar, sour cream, egg yolks, flour and vanilla and pour over the peaches.
3. Bake in a preheated 425F oven for 30 minutes.
4. Mix the flours, sugars, pecans, cinnamon and butter until it forms crumbs.
5. Sprinkle the crumbs over the pie.
6. Bake in a preheated 425F oven until the top is golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
3 large eggs
250 ml (1 cup) packed brown sugar
250 ml (1 cup) corn syrup
1 tsp. vanilla
250 ml (1 cup) coarsely chopped Pecan nuts
A pinch of salt
Pie pastry for a single-crust pie
Directions:
1. Beat the eggs until frothy. Add the other ingredients.
2. Pour the mixture in the unbaked pie shell and bake in a preheated 350° F. (180°C.) oven for 40-45 minutes.
Nov 11th, 2009 by Pecan Pie Recipe Master
Ingredients:
PIE SHELL
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch dice
1/4 cup plus 1 tablespoon ice water
FILLING
1 1/2 cups pecan halves (51/2 ounces)
1 1/2 sticks cold unsalted butter
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons whole milk
2 tablespoons all-purpose flour
1/2 vanilla bean, split, seeds scraped
1/2 teaspoon salt
4 large eggs
Unsweetened whipped cream or vanilla ice cream, for serving
Directions:
1. Make the pie shell: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry is evenly moistened. Turn it out onto a work surface and knead 2 or 3 times, just until it comes together. Form the pastry into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
2. Preheat the oven to 350°. On a lightly floured surface, roll out the pastry 1/8 inch thick; transfer into a deep 10-inch glass pie plate and trim the overhang to 1/2 inch. Fold the edge of the pastry under and crimp the edges. Prick the bottom with a fork in a few places. Freeze for 30 minutes.
3. Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, or until lightly browned around the edge. Remove the paper and weights and bake the shell for 15 minutes longer, or until it is lightly golden. Leave the oven on.
4. Meanwhile, make the filling: In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.
5. In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla seeds and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.
6. In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Spread the toasted pecans in the bottom of the pie shell and pour the filling on top. Bake for about 45 minutes, or until the center is just barely set and the crust is golden brown. Transfer the pie to a rack to cool completely. Serve with unsweetened whipped cream or vanilla ice cream.