Not Too 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.

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.

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:

• 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.

THE BEST PECAN PIE

Steps:

• Make your pie dough if you haven't already. Let the dough sit in the refrigerator for at least 30 minutes (ideally overnight), or up to 3 days. After rolling and crimping your dough in your pie dish, place it in the freezer for 30 minutes before baking.
• Fill an oven-safe baking bag with dried beans, uncooked rice, or pie weights. Place the bagged beans in the crust-lined pie dish. Or, line your pie dough with heavy duty aluminum foil and fill to the crust's lip with pie weights, dry beans, or sugar. Depending on how much time you have and your personal preference, you can blind bake lower and slower or higher and faster (I've tried both methods with success). Low and slow: Blind bake at 350°F for about 45 minutes. Higher and faster: Blind bake at 400°F for 15 minutes, then remove the bagged beans or foil and pie weights, and return the crust to the oven to bake 5 minutes more.
• Remove the bagged beans or foil and pie weights, and set the crust aside, leaving it on the baking sheet while you prepare your filling. (I like to bake my pies on a baking sheet versus directly on the oven rack in case there is any leakage or spillage.)
• Leave the oven at 350°F, or if you blind baked at 400°F, reduce your oven temp to 350°F. Place 1 1/2 cups of pecan halves on a baking sheet and toast in the oven for 10 minutes.
• Place the butter in a small saucepan and cook over medium heat until melted, or microwave for 1 minute at 60% power. Set aside to cool slightly. In a large bowl, combine eggs, dark brown sugar, golden syrup, bourbon, vanilla, and salt, and whisk well to combine. Gradually whisk in the butter so you don't scramble your eggs.
• Arrange the pecans on the bottom of the pie crust and pour the filling overtop. If desired, set about 1 cup of raw pecans (not toasted) in a spiral pattern on top of the filling. Bake the pie for about 30-40 minutes, or until the crust is golden brown and the pie is set but still jiggles just a bit when you give it a gentle nudge. Let your pie cool and set for an hour before serving. Top with a sprinkling of Maldon sea salt flakes and serve with vanilla ice cream or whip cream.