Pecan Delight Cups Recipes

PECAN DELIGHT

Steps:

• Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
• Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
• Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

CHOCOLATE PECAN DELITE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

PICCADILLY'S CAFETERIA PECAN DELIGHT RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Bake 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. When ready to serve, you may drizzle caramel topping over the pie or by the slice. Meringue's will whip fluffier and be fuller when prepared at low humidity.

PECAN DELIGHTS

Steps:

• In large saucepan, combine sugar, butter, syrup and salt.
• Cook over medium heat until all sugar is dissolved.
• Gradually add milk to mixture and mix well.
• Continue to cook until candy thermometer reaches 248°F, or firm ball stage.
• Remove mixture from heat and stir in vanilla.
• Fold in pecans.
• Drop by tablespoonfuls onto a greased sheet, or sheet lined with parchment paper.
• Chill drops till firm.
• Loosen from paper.
• Melt the chocolate and shortening together in the microwave or in a double boiler.
• Drizzle the chocolate mixture over each pecan cluster.
• Allow to cool completely.