Paula Deen Pecan Pie Recipes

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PAULA DEEN PECAN PIE RECIPE



Paula Deen Pecan Pie Recipe image

This Paula Deen pecan pie recipe is guaranteed to satisfy the entire family. It's sweet, filling and delicious.

Provided by Matt R.

Categories     Food Network

Time 55m

Number Of Ingredients 7

1 cup sugar
3 tablespoons butter, melted
1/2 cup corn syrup
3 large eggs, beaten
1 1/2-2 cups pecan halves
2 tablespoons bourbon, good quality
1 pie shell, 9 inches, unbaked

Steps:

  • Preheat the oven to 375. In a mixing bowl, stir together the sugar and melted butter. Mix in the corn syrup, eggs, pecans, and bourbon... and stir until everything is combined. Pour mixture into an unbaked pie shell and place on a strong cookie sheet. Bake for about 10 minutes. Lower the oven temperature to 350 and continue to bake for an additional 25 minutes or so. Remove from oven and cool on a wire rack.

Nutrition Facts : ServingSize 1 slice, Calories 507 calories, Fat 27 g, Carbohydrate 54 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 197 mg, Sugar 31 g

MYSTERY PECAN PIE



Mystery Pecan Pie image

A delicious take on classic pecan pie

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 8

2 teaspoons 1 teaspoon each for pie and topping vanilla
1/4 teaspoon salt
1/3 cup plus 1/4 cup sugar for topping sugar
1 (8 oz) package cream cheese
4 1 for pie, 3 for topping eggs
1 deep dish pie shell
1 1/4 cups chopped pecans
1 cup light corn syrup

Steps:

  • Blend together 1 teaspoon vanilla, 1/4 teaspoon salt, 1/3 cup sugar, 1 (8 oz) package cream cheese, 1 egg and pour in bottom of unbaked pie shell, top with chopped pecans.
  • Topping:
  • Mix 3 eggs, 1/4 cup sugar, 1 cup light corn syrup, 1 teaspoon vanilla and pour on top of pecans. Bake in 350 °F oven for 45 minutes.

CREAM CHEESE PECAN PIE



Cream Cheese Pecan Pie image

Makes 1 (9-inch) deep-dish pie

Number Of Ingredients 18

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
Buttery Pie Crust (recipe follows)
1 1/2 cups chopped pecans
1 cup dark corn syrup
1/4 cup sugar
3 large eggs
2 tablespoons orange liqueur
2 tablespoons butter, melted
Garnish: whipped topping, caramel ice cream topping
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch pieces
1/3 to 1/2 cup cold heavy whipping cream

Steps:

  • Preheat oven to 350°. For cream cheese layer: In a large bowl, beat all ingredients with a mixer at medium speed until smooth. Spread mixture into bottom of prepared deep-dish Buttery Pie Crust. For pecan layer: Sprinkle pecans over cream cheese mixture. In a medium bowl, whisk together corn syrup and remaining 4 ingredients until smooth; slowly pour over pecans. Bake for 40 to 45 minutes or until center is set. Let cool for at least 1 hour before serving. Garnish with whipped topping and caramel, if desired.
  • In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter; pulse until mixture resembles coarse crumbs. With processor running, gradually add cream just until mixture forms a ball. Turn out dough onto a lightly floured surface, and knead for 15 seconds. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour. Preheat oven to 350°. On a lightly floured surface, roll dough to a 12-inch circle, and fit into a 9-inch regular or deep-dish pie plate. Trim excess dough, fold edges under, and crimp as desired. Line dough with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, and let cool completely.

PECAN PRALINES



Pecan Pralines image

A sweet and crunchy nut treat that's great for a snack or dessert.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 5

2 cups granulated sugar
1 cup half and half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cups whole pecans

Steps:

  • Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
  • Cook until mixture reaches 238 to 241 °F. on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PUMPKIN PECAN PIE



Pumpkin Pecan Pie image

Leave it to Paula to combine two holiday favorites in this pumpkin pie with pecans. This easy dessert calls for chopped pecans, vanilla, canned pumpkin, and butter. Don't forget the unbaked pie shell or whipped cream for topping.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 9

1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoons melted butter
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 (9 inch) unbaked pie shell
whipped cream

Steps:

  • Preheat oven to 350 °F.
  • With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
  • Garnish with whipped cream.

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