Need recipe for pecanpie?!


Question: im having some americanpenpals ive written to for 22yrs they are visiting me first time so i want a american lunch


Answers: im having some americanpenpals ive written to for 22yrs they are visiting me first time so i want a american lunch

Ingredients
For the sweet pastry:
225g/8oz plain flour
110g/4oz caster sugar
110g/4oz butter
4 egg yolks

For the pecan filling:
3 eggs
110g/4oz sugar
4 tablespoons golden syrup
2 tbsp rum
50g/2oz butter, melted
a pinch of salt
a few drops vanilla extract
175g/6oz pecan halves



Method
1. Make the pastry by putting all the ingredients into a food processor and whizzing until you get a dough.
2. Remove and place in a plastic bag and put into the fridge to relax for 1 hour.
3. Preheat the oven to 200C/400F/Gas 6. Line a 9in/23cm pie tin with the pastry.
4. Break the eggs in a large mixing bowl and beat well and then beat in the sugar. Add the remaining ingredients and mix well.
5. Pour the mixture into the pastry case and bake for 10 minutes and then reduce the oven heat to 180C/350F/Gas 4 and bake for another 30 minutes or until the top of the pie is golden. Check if it s cooked through by inserting a skewer, it s done if it comes out clean.
6. Turn out of the tin when slightly cooled and serve warm or cold with vanilla ice cream or a spoonful of crème fraiche.

Ingredients :
1 sweet pastry case
3/4 cup of pecan nuts
1 cup corn syrup
3/4 brown sugar
1/4 cup of butter
3 eggs
1/2 teaspoon vanilla extract
1 pinch salt

Recipe :
Preheat oven to 350°F (180°C).
Grease a 23cm flan dish.
Put pastry case in flan dish and prick with a fork. Pre-cook for 5 minutes.
Lay out pecan nuts in concentric circles on bottom.
Beat eggs until white and stir in vanilla essence and corn syrup.
Mix thoroughly.
Whisk butter, add brown sugar and salt little by little. Beat until all sugar has dissolved.
Add mixture to eggs.
Pour whole mixture onto pastry and cook in oven for 40 minutes.
Serve with vanilla ice-cream.

look on the back of the corn syrup you buy it has the recipe. I would rather say that then copy paste

my family has sworn by this recipe for 3 generations.

http://www.karosyrup.com/pecanPie.asp

Here are a few, they all have a spin. They are all very good!!! Hope you enjoy!!!

Pecan Pie

INGREDIENTS
1 (9 inch) deep dish pie crust
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup chopped pecans
3 eggs, beaten
1/4 cup white sugar
1 cup light corn syrup
1/2 cup evaporated milk
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium mixing bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with chopped pecans.
In another medium mixing bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer.
Bake in preheated oven for 35 to 40 minutes, until set in center.


Maple Pecan pie

INGREDIENTS
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, chilled and diced
3 tablespoons ice water
2 teaspoons butter
2 cups chopped pecans
3 eggs, beaten
1 1/2 cup real maple syrup
1/2 cup white sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt


DIRECTIONS
In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges
In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.


Chocolate Bourbon Pecan Pie---Yummy!!

INGREDIENTS
1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans



DIRECTIONS
Preheat oven to 325 degrees F (165 degrees F).
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Easy Southern Traditional Pecan Pie
3/4Th's cup of sugar
1/2 cup of white Karo syrup
3 beaten eggs
1/4Th cup melted margarine
1 cup of pecans
one store bought unbaked pie shell
Directions:
mix all ingredients well and pour into pie shell.
Bake@300 for 1 hour.

special thanks to Margaret Stallworth Sims

maple pecan pie in wheat-flavored crust

3/4 cup pure maple syrup
3/4 cup (packed) golden brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
Wheat-flavored Crust

3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
Preparation
Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.

Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.

Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.

Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

wheat-flavored crust

1 1/4 cups all purpose flour
1/4 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
3 tablespoons (or more) ice water
Preparation
Blend first 4 ingredients in processor. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 3 tablespoons ice water in small bowl to blend. Add egg yolk mixture to processor and blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten dough into disk. Wrap dough in plastic and chill 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)

www.recipezaar.com is a free site with tons of this recipe.





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