Larry Livelys Deluxe Pecan Pies Recipes

NATCHITOCHES BEET PIES

Steps:

• For the beet filling: Melt butter in a large Dutch oven over medium-high heat. Add onion, peppers, celery and jalapenos and cook, stirring occasionally, 10 to 12 minutes. Season to taste with salt and pepper. Stir in the beets, garlic and ginger and cook until fragrant. Sprinkle in the flour to thicken, then transfer to a bowl and cool completely.
• For the pie dough: Sift together the flour, salt and baking powder. Beat together the milk, egg and beet puree in a separate bowl. Cut the shortening into the flour mixture until pea-size crumbs appear. Put both the flour mixture and the wet mixture into the bowl of a stand mixer and mix on low speed until a soft dough is formed. Roll out the dough nice and thin on a floured surface, then cut into 5-inch circles.
• Fill each circle with a heaping tablespoon of the beet filling, then fold into a half moon and crimp shut with a fork.
• Fill a Dutch oven halfway up with vegetable oil and heat to 360 degrees F.
• Fry pies in batches until crisp, 4 to 5 minutes. Remove and sprinkle with salt.

MILLIONAIRE'S PECAN PIE

Steps:

• Mix first three ingredients in medium sauce pan and bring to a boil over medium heat stirring constantly.
• Continue to boil for four to seven minutes depending on altitude (lower = LESS).
• Pour into baked pie shell and refrigerate for a minimum of three hours.
• Serve with whipped cream or vanilla ice cream (or both yum).

DELUXE PECAN PIE

Steps:

• In small mixer bowl beat eggs, sugar, salt, butter, syrup and cream.
• Stir in vanilla, brandy and pecans.
• Pour into pastry shell.
• Bake in 375 degree oven 40-50 minutes or until filling is set.
• Cool.

SIGNATURE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• Place the pecans in the baked crust.
• In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer).
• Remove from the heat & stir in the vanilla.
• Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning.
• Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved.
• Cool completely on a rack, about 45 minutes, before unmolding.