Alligator Pecan Pie Recipes

ALLIGATOR PIE

Steps:

• Preheat oven to 425 F
• In a large pan, melt butter. Add onion, peppers, and celery, cook until veggies start to soften. Add garlic, meats, and seasonings, continue cooking until meat is browned. For a finer texture filling (as pictured), I transferred the mixture to my food processor and blitzed it a few times, but this is optional.
• Whisk together broth and corn starch until smooth. Add to pan, bring to a boil. Allow to cook until liquid becomes quite thick. Remove from heat, season with salt and pepper to taste.
• Divide dough into 2 parts - one slightly bigger than the other. Roll the bigger section out , use it to line a deep-dish pie pan* - carefully working it into the corners. Fill pie pan with alligator filling, spreading it into the bottom edge and mounding it in the center.
• Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in the top. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration. Whisk together egg and water, brush over the entire top of pie.
• Whisk the egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze. Cut thin strips of aluminum foil, gently wrap over the outside edge of the crust to protect it from burning.
• Bake for 30 minutes, remove foil, and continue baking for another 10 minutes, or until crust is golden brown. Serve hot!

PECAN PIE

Steps:

• Preheat the oven to 350 degrees F with a baking sheet on the middle rack.
• Roll out the pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit into a 9-inch pie plate and trim the edge, leaving 1/2-inch overhang. Fold the overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 15 minutes).
• Meanwhile, melt the butter in a small, heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar. Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.
• Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them. Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour. Cool for 1 hour before slicing and serving.
• Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour.

ALLIGATOR PIE

Steps:

• Mix cream cheese and sour cream well. Add 2 drops of green food coloring. Fold in Cool Whip. Pour into pie crust. Refrigerate for 2 hrs. or overnight. Extra Cool Whip can be added on top and cherries added on top.

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

IRRESISTIBLE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
• On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
• To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
• Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

EASY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

CLASSIC PECAN PIE

Steps:

• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
• Pour into pie crust.
• Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
• Cool for 2 hours before serving.

AMBROSIA PECAN PIE

Steps:

• In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange zest and salt until well blended. Stir in pecans and coconut. , Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.