Lightpecanpieww Recipes

NO BAKE PECAN CREAM PIE

Steps:

• In a large bowl, whisk together sweetened condensed milk, milk, dry pudding mix, butter extract, and 2 cups toasted pecans (reserving 1/2 cup for garnish).
• Fold in whipped topping.
• Spread into prepared pie crust. I use a larger, 9 oz. crust, but sometimes the smaller, 6 oz. crusts are easier to find in stores. This can make two smaller 6 oz. pies.
• Refrigerate til set, at least 2 hours.
• If desired, garnish with additional whipped cream and remaining toasted pecans. Cut and serve.

DECADENT PECAN PIE (LIGHTER RECIPE)

Steps:

• In medium bowl, mix flour and 1/2 teaspoon 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 medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
• Bake 40 to 50 minutes or until center is set. Cool completely.

LIGHT PECAN PIE

Steps:

• FILLING.
• Preheat oven to 375°F (If you want your filling to have toasted pecans, make sure to toast them first at 350°F for around 9 minutes).
• Mix the all the ingredients together (make sure to press out any clumps) and stir in cooled pecans. Pour into selected pie shell. The pecans will rise to the surface of the pie.
• ***I brush the sides of the crust w/ some of the filling mixture and leave little puddles along the bottom to get it crisp and tasty edges**.
• **Note** I bake my own tart shell in a springform pan, remove it and then place it on a baking sheet w/ edges, lined w/ parchment paper. I then fill it with the pie filling.
• Bake at 375°F for 30 minutes or until the filling has set depending on your oven. About 18 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
• Remove from oven and let cool completely.

LITE CLASSIC PECAN PIE

Steps:

• Preheat oven to 350°F.
• Mix syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
• Pour into pie crust.
• Bake on center rack of oven for 60 to 70 minutes.
• Cool for 2 hours before serving.
• TIPS: Pie is done when center reaches 200°F Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
• High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

KENTUCKY PECAN PIE (LIGHTER RECIPE)

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.