LOUISIANA ROASTED PECAN PIE
I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.
Provided by EdsGirlAngie
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dry roast the 1/2 cup of pecan pieces in a 300 degree F oven until dark; keep an eye on them so they don't burn, though. I start checking after 5 minutes and check frequently after that. When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces. Set aside.
- Preheat oven to 350 degrees F.
- Beat eggs in a large bowl until frothy. Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces. Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
- Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350 degrees F for about 40 minutes.
- Reduce oven heat to 325 degrees F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
- Remove from oven and allow to cool thoroughly before serving.
Nutrition Facts : Calories 508.4, Fat 25.9, SaturatedFat 5.5, Cholesterol 77.4, Sodium 208.2, Carbohydrate 68.1, Fiber 2.7, Sugar 36.6, Protein 5.5
CHEF JOHN'S PECAN PIE
This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.
Provided by Chef John
Categories Desserts Pies Pecan Pie Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
- Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
- Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
- Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
- Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
- Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
- Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 57.5 g, Cholesterol 80.4 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 313.8 mg, Sugar 36.9 g
LOUISIANA PECAN PIE
Simple, delicious and will win over those who have never liked pecan pie. One being me! Those of you that decide to try this, I hope you enjoy!
Provided by Leslulu
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Put pecans inside of the pie shell, put on sheet pan and set aside.
- Beat eggs well.
- Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well. Add this to the egg mixture.
- Pour this entire mixture over top of the pecans in the pie shell.
- Bake for about 45 minutes at 350 degrees.
LA LOUISIANA PECAN PIE
Steps:
- Completely pave shell with nutmeats, crowding them in. Chill the shell for at least a half hour. Preheat the oven to 400 degrees.
- Combine the sugar, syrup and butter in a heavy saucepan. Whisk over low heat just until the butter is melted and ingredients blended. Remove from heat.
- Beat the eggs with the salt until completely mixed. Beat in lukewarm syrup mixture, then the vanilla and rum.
- Brush the rim of the shell with cream. Pour in filling mixture. (Pecans will start floating.)
- Cover the edges of the shell with aluminum foil. Set the pie on lower rack and bake 40 minutes. Cover center with another sheet of foil if it starts to brown too rapidly.
- Remove foil from the edges and continue to bake 10 to 15 minutes, or until the crust is golden and the filling puffed up. Cool on a wire rack for at least 20 minutes and serve pie warm or at room temperature.
PECAN PIE
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
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
PECAN PIE (NEW ORLEANS STYLE)
Attention Molasses Lovers!! This recipe comes from Justin Wilson's Homegrown Louisiana Cookin, and it is WONDERFUL! As you can see, this recipe has mixed reviews . . . seems you either love it or hate it! I've double checked the recipe and there are NO mistakes. If you are not a true molasses lover, than I suggest that you substitute all or part of the molasses with corn syrup.
Provided by Galley Wench
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, beat the eggs, then gradually beat in the sugar, butter/margarine and flour.
- Beat in the molasses, vanilla and salt.
- Stir in pecans.
- Pour the filling into the two unbaked pie shells.
- Bake for 1 hour or until firm in the middle.
Nutrition Facts : Calories 446.3, Fat 24.1, SaturatedFat 4.5, Cholesterol 55.4, Sodium 287.5, Carbohydrate 55.2, Fiber 2.7, Sugar 33.1, Protein 5.1
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