Kfc Pecan Pie Recipes

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PECAN PIE



Pecan Pie image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

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.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g

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

THE BEST PECAN PIE



The Best Pecan Pie image

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

Steps:

  • For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
  • edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
  • Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

KFC PECAN PIE



KFC Pecan Pie image

Make and share this KFC Pecan Pie recipe from Food.com.

Provided by Ron Joyce Ripple S

Categories     Pie

Time 45m

Yield 1 9-inch pie, 6-8 serving(s)

Number Of Ingredients 9

4 eggs, slightly beaten
1 cup dark corn syrup
1 pinch salt
1/3 cup sugar
1 tablespoon lemon juice or 1 tablespoon vinegar
4 tablespoons butter, melted
2 teaspoons vanilla
2/3 cup pecan halves
1 (9 inch) pie shells, unbaked

Steps:

  • Preheat oven to 325°-350°F.
  • Mix together the first seven ingredients.
  • Stir in pecan halves.
  • Pour the mixture into an unbaked pie shell Bake 35-40 minutes.

Nutrition Facts : Calories 548.5, Fat 28.9, SaturatedFat 9.1, Cholesterol 161.3, Sodium 367.8, Carbohydrate 69.4, Fiber 2.2, Sugar 26.7, Protein 7.1

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