CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
- Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
EASY CARAMEL PECAN FUDGE PIE
This delicious rich pie takes very little time to put together! I have made this pie on many occasions it is so good, just make certain that the pie is completely cooled or refrigerate until cold or it will not slice well. The crust/s may be made up to a week in advance and kept frozen. May I suggest, you better make two of these lol!
Provided by Kittencalrecipezazz
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the crust: blend all the ingredients in a processor.
- Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
- Cover the crust and freeze while preparing the filling.
- To make the filling: set oven to 350 degrees.
- In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
- Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
- Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
- Pour the hot filling into the prepared crust.
- Distribute the pecans evenly (as best you can) using a spoon.
- Bake until the filling bubbles all over (about 10 minutes).
- Cool completely or refrigerate.
- Serve with a dollup of whipped cream on each slice.
Nutrition Facts : Calories 731.9, Fat 58.8, SaturatedFat 22.2, Cholesterol 73, Sodium 317.4, Carbohydrate 55, Fiber 5.3, Sugar 32, Protein 5.9
PECAN, CARAMEL AND FUDGE PIE
Categories Food Processor Chocolate Dessert Bake Kid-Friendly Quick & Easy Pecan Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Make crust:
- Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
- Make filling:
- Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
- Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool
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Reviews 14Servings 8Cuisine AmericanCategory Dessert
- In the bowl of a food processor pulse the chocolate wafer cookies until finely ground. Add butter and vanilla, pulse until mixture resembles wet sand. Using the bottom of a dry measuring cup or a glass, press crumb mixture into the bottom and up the sides of a 9-inch glass pie dish. Freeze while preparing filling. Crust can be prepared 1 week ahead of time, cover and keep in freezer.
- Preheat oven to 350 degrees F. Combine butter, brown sugar, and corn syrup in a heavy medium saucepan. Bring to a boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes longer. Remove from heat. Add chocolate and stir until chocolate melts and mixture is well blended.
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5/5 (64)Total Time 1 hr 20 mins
- Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
- Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
- Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
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5/5 (1)Published 2021-03-10Category Recipe Roundup
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- Turtle Cookies. Turtle cookies are the culmination of everything I love in a dessert. They’re soft and chewy, rich and chocolatey, and loaded with caramel pieces, pecans, and chocolate chips.
- Easy Pecan Pie Recipe. Come Thanksgiving, there better be an extra pecan pie on the table just for me. I will fight you for the last slice. Between the gooey syrup filling and the tender, crunchy pecans, there is just nothing better.
- Pecan Crusted Salmon with Lemon Glaze. Sure, you can use boring old breadcrumbs to coat your salmon. But I can’t say enough good things about this pecan crust!
- Pecan Squares. The first time I made these, I burned my mouth as I impatiently bit into the still-hot slice. The second time, I devoured two slices before I could finish my coffee.
- Apple Cranberry Pecan Salad. I think I’ve mentioned before that when I make a salad; I need lots of toppings! Texture is so important, and without fun extras, salads can be super bland.
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- Small Batch Butter Pecan Ice Cream. Not only does this recipe make just the right amount and tastes amazing, but you won’t even need an ice cream machine!
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