Kentucky Pecan Pie Lighter Recipes

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KENTUCKY PECAN PIE



Kentucky Pecan Pie image

This pie is a family favorite. I get many requests to make this for our church bake sales.

Provided by Laurie Nanni

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

1 cup white corn syrup
1 cup packed brown sugar
⅓ teaspoon salt
⅓ cup butter, melted
3 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 70.8 g, Cholesterol 90.1 mg, Fat 26.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 327.6 mg, Sugar 38.4 g

KENTUCKY DERBY PIE



Kentucky Derby Pie image

A yummy chocolate chip cookie pie with nuts. Usually served warm with ice cream or whipped cream.

Provided by Noel_W

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (9 inch) pie crust pastry
1 cup light corn syrup
1 cup white sugar
4 eggs
1 ¼ cups chocolate chips
1 cup chopped pecans
½ cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
  • Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
  • Bake in the preheated oven until set, 45 to 50 minutes.

Nutrition Facts : Calories 694.1 calories, Carbohydrate 85.5 g, Cholesterol 123.5 mg, Fat 39.1 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 15.4 g, Sodium 262 mg, Sugar 51.1 g

KENTUCKY PECAN PIE (LIGHTER RECIPE)



Kentucky Pecan Pie (lighter recipe) image

Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 8

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2/3 cup sugar
1/4 cup margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3/4 cup fat-free cholesterol-free egg product
1 teaspoon vanilla
1/2 cup pecan halves or broken pecans
1/2 cup quick-cooking or old-fashioned oats
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

Nutrition Facts : Calories 570, Carbohydrate 78 g, Cholesterol 0 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 44 g, TransFat 3 1/2 g

KENTUCKY CHOCOLATE PECAN PIE



Kentucky Chocolate Pecan Pie image

This is our Test Kitchen's version of the regional classic. The chocolate pecan pie is infused with Kentucky bourbon.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 14

3 large eggs
2 large egg yolks
3/4 cup packed brown sugar
2/3 cup light corn syrup
1/3 cup butter, melted
2 tablespoons Kentucky bourbon, optional
1 teaspoon vanilla extract
Dash salt
1 cup coarsely chopped pecans or chopped walnuts
1 unbaked pastry shell (9 inches)
1 egg white, lightly beaten
3/4 cup semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup, butter, bourbon if desired, vanilla and salt. Stir in nuts. , Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.

Nutrition Facts : Calories 684 calories, Fat 44g fat (19g saturated fat), Cholesterol 199mg cholesterol, Sodium 282mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

KENTUCKY PECAN PIE (LIGHTER VERSION)



Kentucky Pecan Pie (Lighter Version) image

This is a lighter version of the old fashioned Pecan Pie. You'll never know it's less calories, my kids think it's the real deal. Yummy!

Provided by Vseward Chef-V

Categories     Pie

Time 1h20m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
2/3 cup sugar
1/4 cup margarine, melted
1 cup corn syrup
2 tablespoons Bourbon, if desired
1/2 teaspoon salt
3/4 cup egg substitute
1 teaspoon vanilla
1/2 cup pecan halves or 1/2 cup broken pecans
1/2 cup oats (old-fashionedquick quicking oats)
1 (6 ounce) bag semi-sweet chocolate chips (1 cup)

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary.
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.

KENTUCKY "RACE DAY" CHOCOLATE PECAN PIE



Kentucky

This is an incredibly easy but wonderful pie recipe to celebrate the Kentucky Derby! It is very rich, but it is great with vanilla ice cream or whipped cream. To speed up the process, you could use a pre-packaged pie crust, but I highly recommend making a quick and easy crust from scratch!

Provided by Craig Carlson

Categories     Desserts     Pies     Pecan Pie Recipes

Time 3h55m

Yield 8

Number Of Ingredients 12

1 ¼ cups all-purpose flour
1 pinch salt
½ cup cold unsalted butter
¼ cup ice water
1 cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
½ cup all-purpose flour
1 teaspoon bourbon
1 pinch salt
1 cup milk chocolate chips
1 cup chopped pecans

Steps:

  • Combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until dough forms a ball. Wrap in plastic wrap and refrigerate for 3 hours.
  • Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate. Press evenly over the bottom and up the sides.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat sugar and butter together in a bowl with an electric mixer until creamy. Add eggs, flour, bourbon, and salt and mix at very low speed for 1 minute. Be careful not to overmix or the texture could suffer. Add chocolate chips and pecans and mix at very low speed for about 30 seconds. Scrape the pie filling into the pie shell using a rubber spatula.
  • Bake on the middle rack of the preheated oven until set, 35 to 40 minutes.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 61.3 g, Cholesterol 107.5 mg, Fat 41.5 g, Fiber 3.4 g, Protein 6.9 g, SaturatedFat 19.7 g, Sodium 62.5 mg, Sugar 37.2 g

PECAN PIE, KENTUCKY



PECAN PIE, KENTUCKY image

Yield 8

Number Of Ingredients 7

1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
3 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

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