Does anyone have a good recipe for Pecan pie?!
Answers: This year was a very good year for pecans, so I think we should make some pies.
Hi,
I have always used the recipe on the bottle of Karo . http://www.karosyrup.com/pecanPie.aspI add lots more pecans and cook the pie longer to really carmelize the filling.
This year I needed to make a sugarless pecan pie and found a super recipe.
I am giving you the sugar free recipe.
There must be no substitutions in the ingredients.
3 large eggs
3/4 cup of splenda
pinch table salt
1 tsp vanilla
4 tablespoons salted butter, melted
3/4 cup Steel's sugar free maple contry syryp
1/2 cup or more pecans I used one cup
pie crust
heat oven to 350
beat eggs till well blended and add syryp, splenda, salt,vanilla,butter mix together and add nuts. pour into pie shell and bake 30-35 minutes till sides are set and center is still a little soft.
Pie must be kept refrigerated since there is no sugar and will spoil. serve with whipped cream or cool whip.
3 Egg Whites (room temperature, about 1/3C)
1/4 tsp. Cream Tarter
1 tsp. Vanilla
3/4 C. Sugar
1/3 C. Pecans (chopped small, lightly roasted for crust)
1/4 C. Pecans (chopped medium, topping)
1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
12 oz Whipped Topping (Cool-Whip)
Methods/steps
In a preheated oven at 350 place 1/3 C pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.
Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz crackers.
Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manor and fill with leftover pudding or fruits.
Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 C. broken pecans. Place in refrigerator to completely chill before serving.
Meringue's will whip fluffier and be fuller when prepared at low humidity.
Southern Pecan Pie
Prep: 35 minutes
Bake: 45 minutes
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1/4 cup finely chopped pecans
4 to 5 tablespoons cold water
3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup margarine or butter, melted
1 tablespoon all-purpose flour
2 tablespoons bourbon whiskey
1 teaspoon vanilla
1-1/2 cups pecan halves
Whipped cream
Directions
1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
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Bourbon-Raisin Pecan Pie
Prep: 25 min.
Bake: 50 min.
Ingredients
1/2 cup raisins
2 tablespoons bourbon
1 cup dark-color corn syrup
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs, beaten
1/3 cup butter, melted
3/4 cup coarsely broken pecans
1 unbaked 9-inch pastry shell
Whipped cream (optional)
Ground nutmeg (optional)
Directions
1. Preheat oven to 350F. In a small saucepan, combine raisins and bourbon. Bring mixture just to boiling over medium heat; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 10 minutes. Do not drain.
2. Meanwhile, in a large bowl, combine corn syrup, sugar, cinnamon, the 1/4 teaspoon nutmeg, and cloves. Add eggs and melted butter; beat well. Stir in pecans and raisin mixture. Spoon pecan mixture into pastry shell. Bake for 50 to 55 minutes or until center is set.
3. Cool on a wire rack. Refrigerate pie within 2 hours; cover for longer storage. If desired, top pie with whipped cream and sprinkle with additional nutmeg. Makes 8 servings.
4. Make-Ahead Tip: Prepare and bake pie as directed; cool. Cover and chill for up to 24 hours. If desired, top with whipped cream and sprinkle with additional nutmeg.
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Pecan Pie
Prep: 25 minutes
Bake: 45 minutes
Ingredients
1 recipe Pastry for Single-Crust Pie
3 eggs, slightly beaten
1 cup corn syrup
2/3 cup sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1-1/4 cups pecan halves or chopped macadamia nuts
Directions
1. Preheat oven to 350?F. Prepare and roll out pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
4. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
5. Makes 8 slices
6. Chocolate Pecan Pie: Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.
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Choco-Honey Crunch Pecan Pie
10 servings
Prep: 25 minutes
Bake: 50 minutes
Ingredients
4 eggs, slightly beaten
1 cup light-colored corn syrup
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 envelopes (1 oz. each) premelted unsweetened chocolate product
2 tablespoons butter, melted
1 tablespoon bourbon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup semisweet chocolate pieces
1 9-inch unbaked pastry shell*
Honey-Pecan Topping (see recipe below)
Directions
1. For filling, in a large mixing bowl, combine eggs, corn syrup, granulated sugar, brown sugar, unsweetened chocolate product, melted butter, bourbon, vanilla, and salt. Mix well. Stir in chopped pecans and chocolate pieces.
2. Pour the filling into the pastry shell. Bake in a 350 degree F oven for 40 minutes; remove from oven. Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven and bake about 10 minutes more or until topping is bubbly.
3. Honey-Pecan Topping: In a small saucepan, combine 1/3 cup packed brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 cup pecan halves. Makes 10 servings.
*Test Kitchen Tip: For the pastry shell, prepare your favorite piecrust recipe or use 1 folded refrigerated unbaked piecrust (1/2 of a 15-ounce package) or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure to purchase a deep-dish pastry shell; there is too much filling for a shallow frozen pastry shell.)
hi yes i do take one short crust crust pastry case line a large flan dish then mix together I 1/2 cups of golden syrup i cup of sugar 4 tables spoons of butter a tsp of vanilla essence boil them well simmer them until they melt cool down then beat in 4 eggs and 1/2 cups of pecans pour mixture in to pastry case bake at 350f or 180 c for 45 to 50 Min's hope this helps it is yummy I've mad more than I care to mention hugs and then decorate the top with Pecan halves just before it comes out of the oven
Tam's recipe is almost identical to mine.....Yummy!
Peace.