How do i make a pecan pie?!
How do i make a pecan pie?
Answers:
(m)
This recipe has less sugar than most, but the molasses, butter and vanilla bring out the wonderful flavor of the pecans. As with any nut used in cooking, use only the freshest of pecans.
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3 Remove from oven and let cool completely.
Serves 8.
Source(s):
http://www.elise.com/recipes/archives/00...
Ingredients Directions
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.
Spread pecans in an unbaked 9-inch pie shell.
Mix remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
TIPS:
Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.
For best results, be sure to use only Texas native pecans. If you insist on using hybrid pecans or pecans grown in some other state, don't complain to us if you aren't happy with the way your pie turns out.
Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.
Pecan Pie
Ingredients
3 large eggs
1 cup sugar
1/2 teaspoon salt
2 tablespoons melted unsalted butter
1 cup light corn syrup
1 1/4 cup pecan halves
1 teaspoon pure vanilla extract
1 unbaked 9" pie shell
Method
Preheat oven to 375o
In a medium bowl, beat together eggs, vanilla, sugar and salt. Add butter and corn syrup. Mix in pecans. Pour mixture into unbaked pie shell.
Bake 40 to 45 minutes until the tip of a knife inserted in the center of the pie comes out clean.
Try this instead it's an oatmeal pie. Just as good some say even better.
3/4 cup dark Karo syrup
3/4 cup Quick cook oatmeal
2/3 cup brown sugar
2 large eggs
2 tbsp flower
1/2 cup slightly melted butter
1 t, vanilla 1/2 cup coconut
Mix all together pour into unbaked pie shell and bake for 35 minutes at 350. it's Delicious .
7 tablespoons melted butter
2 large eggs
1/3 cup whipping cream or heavy cream
1/3 cup dark corn syrup
pinch salt
1/2 teaspoon ground cinnamon
1/2 cup light brown sugar, firmly packed
1 cup coarsely chopped pecans
1 prepared 8-inch graham cracker pie shell
sweetened whipped cream or vanilla ice cream
In a mixing bowl, combine the melted butter, eggs, whipping cream, corn syrup, salt, cinnamon, and brown sugar; mix well. Stir in pecans. Pour mixture into the prepared crust. Place pie on a baking sheet and bake in a preheated 350° oven for 30 minutes, or until top of pie is browned and puffy. Watch carefully to prevent burning. Filling will firm as it cools.
Serve with ice cream, whipped cream, or whipped topping
The recipe is on the back of the bottle of Karo Surup. Don't overfill pie crust or edges will burn.
Things You'll Need
3 tbsp. softened butter
1 c. canned pumpkin
5/6 c. granulated sugar
3 large eggs
2/3 c. light corn syrup
1 c. pecan halves
1 unbaked 9-inch deep-dish pie shell
1 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
Instructions
STEP 1: Preheat oven to 350 degrees F. STEP 2: Combine pumpkin, 1/3 c. sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell - this is your pumpkin layer. STEP 3: Combine corn syrup, 1/2 c. sugar, 2 eggs, butter and vanilla extract in medium bowl; stir in nuts. Spoon over pumpkin layer - this is your pecan layer. STEP 4: Bake for 50 minutes or until knife inserted in center comes out clean. STEP 5: Cool on wire
It's True. The Grandma kind is with Karo Syrup (dark). You can use any brand of "WALNUTS". Look on the bsck of the bottle like suggested.
That's my Fav. Pie
YUM U R making me hungry already.
NO PUMPKIN UNLESS U R MAKING PUMPKIN PIE. It will take the flavor OUT.
your in the wrong categories...were talking about liquor not pastries
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> My input is use real cane sugar unless you are a
> diabetic. Nowhere have I had pecan pie
> like my grandmother made.
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