Georgiapecanpie Recipes

GEORGIA PEACH PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
• Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
• When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

GEORGIA PECAN PIE - ORIGINAL OLD FASHIONED RECIPE

Steps:

• preheat your oven to 375 degrees F, and move your oven rack to the middle position. (But don't cook the pie crust till you've filled it ;) In a medium mixing bowl combine your filling ingredients: eggs, molasses, syrup, coffee (or coffee substitute) melted butter, salt, and vanilla. Stir to mix all these ingredients till well incorporated. TIP: Make sure your eggs are very well blended in so you don't get a spot of egg in your final product! In another small mixing bowl combine your flour and pecans, then add them to your egg mixture, and still well till well incorporated. Make sure your oven rack is positioned in the middle of your oven to help prevent the crust from scorching. Bake your original Georgia Pecan Pie in a preheated oven at 375 degrees F, for 40 - 45 minutes, or til firm on the sides. Remove your pie from the oven, and place it on a heat-safe surface to cool to room temperature.

GEORGIA PECAN PIE

Steps:

• Pre-heat oven to 375 degrees. In medium bowl, stir eggs, sugar, corn syrup, butter and vanilla until well-blended. Stir in pecans. Pour into shell. Bake for one hour or until knife inserted halfway between center and edge comes out clean. Put foil around the edges of pie shell for about 15 minutes ... If shell browns too quickly. Variation: Chocolate pecan pie ... Reduce sugar to 1/3 cup. Melt four squares (1 ounce each) and add to pie mixture. Use semi-sweet chocolate with butter.

PECAN CREAM CHEESE PIE

Steps:

• In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

GEORGIA PECAN PIE

Steps:

• Mix ingredients and pour into unbaked pie shell.
• Bake until filling is set, pecans look toasted, and pie crust is nicely browned.
• Serve pie either cold or slightly warm.

PECAN PIE

Steps:

• Mix butter, salt and sugar in a standing mixer on low speed for 1 minute. Add flour and mix on low speed just until ingredients come together. Add 6 tablespoons water and mix only until dough comes together; if it doesn't come together right away, add another tablespoon water. Do not overmix. Scrape mixture out onto a sheet of plastic wrap and flatten into a square. Wrap well and refrigerate overnight.
• Very lightly butter a 9-inch pie dish. Divide dough into two equal pieces. Refrigerate one piece while you roll out the other. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork. Refrigerate uncovered for several hours or overnight. (Other dough half may be rolled out and frozen for up to 3 months.)
• Heat oven to 325 degrees. Line crust with parchment and fill with pie weights. Place on a baking sheet and bake for 15 minutes. Remove from oven and carefully remove pie weights and parchment. Return crust to oven and bake 15 to 20 minutes, until lightly browned. Let cool completely.
• Increase oven temperature to 350 degrees. Cream butter in a standing mixer fitted with the paddle, or in a food processor. Add honey and golden syrup and cream together until smooth. Scrape down bowl and beater. Add vanilla, rum, nutmeg and salt and mix. Add eggs, one at a time, beating each one until incorporated before adding next.
• Fill pie shell with pecans and smooth them out to make an even layer. Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean. Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set. The filling will puff up and may be bubbling, but it will settle as it cools. Do not overbake; if you leave it in too long, it will crack. Remove from oven and cool on a rack. Serve with whipped cream or vanilla ice cream.