Not So Sweet Pecan Pie Recipes

LESS SWEET PECAN PIE

Steps:

• Pulse the flour, sugar and salt together in a food processor to mix. Add chunks of butter and pulse until coarse. Add sour cream and pulse until mixed. It will still look crumbly, but it will be moist.
• Turn mixture out onto a pastry mat and knead it all together with your hands. It should go from a powdery looking mixture to a firm mass. Using a bench scraper, scoop it up and wrap it in plastic. Chill for about an hour (this helps relax the gluten).
• Remove dough from the refrigerator and let it stand for about 10 minutes so that it's not so stiff. On a floured surface, roll the dough into a circle big enough to cover a 9 inch pie pan. Line the pan with the dough and put the lined pan in the freezer until ready to use.
• Preheat the oven to 400 degrees. Lay the pecan halves on a rimmed baking sheet and toast for about 7 minutes or just until they are aromatic.
• Whisk the eggs, sugar and corn syrup together in a bowl, then whisk in the sour cream, melted butter, vanilla and salt. Add toasted pecan halves.
• Pour mixture into the pie shell and set on a baking sheet.
• Bake at 400 for 10 minutes, then reduce heat to 350 and bake for 35 minutes or until filling appears set. Cover the pie loosely with a sheet of foil during the last 15 minutes of baking to prevent the crust from getting too brown.
• Let the pie cool completely, then chill for a few hours. Bring back to room temperature and serve. Alternatively, you can skip chilling, but the pie will be softer. You can also freeze the pie, then bring it back to room temperature before serving.

THE NOT TOO SWEET SOUTHERN PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees. Combine corn syrup, brown sugar, butter, eggs, vanilla, salt and pecan pieces if placing into pie (if only placing pecans on top of pie-do not add). Pour into an unbaked 9-inch pie shell. If placing pecans on top of pie, add pecans starting at the outer ring working your way inward to the center.
• 2. Bake at 350 degrees for 45-50 minutes.
• 3. TARTS: Double recipe and use pecan pieces only. Combine all ingredients. Pour into tart shells. Bake at 350 for 20 minutes. Makes 24-25.

SOUTHERN PECAN PIE WITHOUT CORN SYRUP

Steps:

• Place the flour, salt and butter in the bowl of your food processor. Pulse the mixture until it resembles evenly sized crumbs.
• Transfer the mixture to a bowl and mix in 2 Tbsp of ice cold water. Stir the mixture until the dough starts to clump together. If it does not want to clump together, continuing adding water, 1 Tbsp at a time, until it does. Once the dough starts to come together, knead it a few times with your hands to form a firm, but smooth, ball.
• Preheat your oven to 400F.
• Roll the crust into a circle, 12-13 inches in diameter on a lightly floured surface. Transfer the crust to a greased 9 inch pie dish.
• Trim the edges of the crust or tuck them under. Flute the edges as desired (a fork works well to create a nice design).
• Place the crust in the freezer for 15-20 minutes, until solid.
• Remove the crust form the freezer. Lightly butter a piece of parchment paper (or aluminum foil) and place it, buttered side down on top of your crust. Fill the parchment paper with pie weights, dry rice, or dry beans.
• Bake the crust for 20 min, until the edges are just starting to turn golden.
• While the crust is baking, make the filling. In a large bowl, beat eggs and sugars with an electric mixer on medium to medium-high speed, until the mixture becomes fluffy and starts to thicken, 3-4 min.
• Add the melted butter and milk. Continue beating on low speed to combine.
• Sift the flour and salt into the sugar mixture and beat on low speed until combined and smooth.
• When the crust has finished baking, remove it from the oven and place it on a wire rack to cool slightly.
• Reduce your oven's heat to 350F.
• Carefully remove the pie weights and parchment paper from the crust. (Let these cool on a plate. They can be stored and used for pie weights again later.)
• Distribute 1 ½ c chopped pecans evenly over the crust.
• Slowly pour the filling over the pecans.
• Gently, decorate the top of the custard mixture with pecan halves, if desired.
• Bake the pie for 30 min, tented loosely with aluminum foil.
• After 30 minutes, remove the aluminum foil and continue to bake the pie for 13-17 min, until it firm to the center. (It should not jiggle when wiggled slightly.)
• Remove the pie from the oven and let it cool completely on a wire rack.

THE BEST PECAN PIE

Steps:

• In a food processor, combine flour, sugar, and salt. Pulse until combined. Scatter shortening pieces over the top and process until the mixture resembles coarse cornmeal, about 10 seconds.
• Scatter butter pieces and pulse until the mixture resembles coarse crumbs, about 10 seconds. Transfer to medium bowl.
• Sprinkle 4 tablespoons ice water over mixture. Using a stiff rubber spatula, stir and press dough together until it sticks together. Add more ice water, 1 tablespoon at a time, if necessary until dough comes together.
• Turn dough out onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
• To bake, preheat oven to 375 degrees. Let the disk of dough stand at room temperature for 10 minutes before rolling out.
• Roll dough into a 12-inch circle and fit into a 9-inch pie plate. Trim, fold, and crimp the edge of the dough. Cover the chilled pie crust with two layers of aluminum foil, covering the edges to prevent them from burning.
• Fill the crust with pie weights or pennies and bake for 25 to 30 minutes, until lightly browned and dry. Transfer to a wire rack and remove foil and weights. Crust must still be warm when you add the filling.
• Reduce oven temperature to 275 degrees. In a heavy-bottomed saucepan over medium-low heat, melt butter. Remove from heat and whisk in sugar and salt. Whisk in eggs until incorporated. Add honey and vanilla, and whisk until smooth.
• Return the saucepan to medium-low heat. Cook until the mixture is shiny, stirring until it reaches 130 degrees on a digital thermometer. Turn off heat and stir in 1 cup chopped pecans.
• Pour pecan filling into the pie crust. Evenly sprinkle the remaining 1 cup of chopped pecans. Arrange additional pecan halves on top in a decorative pattern if desired.
• Bake for until a knife inserted in the middle comes out clean, about 50 to 60 minutes. Cool on a wire rack for 2 hours. Can be stored in the refrigerator in an airtight container, up to 4 days.

NOT TOO SWEET PECAN PIE

Steps:

• Pie Filling:.
• Bake pecans at 350°F for about 7 minutes, until fragrant and slightly dark.
• Cook butter over high heat for about 4-5 minutes, until it begins to have a nutty aroma.
• Grind or chop 1/4 cup of pecan.
• In a separate bowl, beat eggs to blend, add pecans (ground), pecan halves, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into pie crust.
• Bake at 350°F for 25 minutes, until center is set. Let stand and cool before serving.
• Pie Crust:.
• Combine flour and sugar, add butter and cut into small pieces. Work into small crumbs.
• Add egg yolk.
• Press down on a 10" tart pan.
• Bake at 300°F for 25-30 minutes, until golden pale. Let stand for a day.

NOT-SO-SWEET PECAN PIE

Steps:

• Have pie shell ready; preheat oven to 375F degrees.
• In a large mixing bowl, beat together eggs, white sugar and salt; using a wooden spoon, stir in melted butter and corn syrup until well mixed.
• Add pecans and stir again.
• Pour into prepared pie shell and bake for 10 minutes, then reduce heat to 350F and bake 35 to 40 minutes more or until a tester inserted off-centre comes out clean.
• Let cool before serving.

NOT SO SWEET PECAN PIE

Steps:

• 1. Preheat oven to 350°F. In a medium mixing bowl, cream butter and sugar together well.
• 2. Add dark corn syrup and salt and beat well.
• 3. Add eggs, one at a time, mixing well after each addition. Stir in pecans.
• 4. Pour into unbaked pie shell and bake at 350° for 50 minutes. Cool
• 5. For Royal Hawaiian Version: Proceed as for Pecan Pie but substitute for the pecans: 1/2 c. lightly toasted coconut (Flaked or shredded) and 1/2 c coarse chopped Macadamia Nuts.