Pecan Fig Pie With Brandied Whipped Cream Recipes

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BRANDY PECAN PIE



Brandy Pecan Pie image

Make and share this Brandy Pecan Pie recipe from Food.com.

Provided by Iron Bloomers

Categories     Pie

Time 1h30m

Yield 1 9inch pie, 6 serving(s)

Number Of Ingredients 10

1 (9 inch) unbaked pie shells
1 cup whole pecans
1/4 cup brandy
3 eggs
1 cup dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sugar
1 tablespoon flour

Steps:

  • In a small bowl place pecans and pour in brandy; let sit 30 minutes.
  • Preheat oven to 400°.
  • In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
  • Stir in melted butterand brandied nuts.
  • Pour into pie shell.
  • Cover crust edges with narrow strips of foil to prevent over browning.
  • Bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. Remove foil from edges and bake 15 minutes more till puffed and golden.
  • A knife inserted 1/2 way between edge and center will come out clean.
  • Serve warm or cold topped with whipped cream or vanilla ice cream.

BRANDIED PECAN PIE



Brandied Pecan Pie image

This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 13

1 1/4 cups unbleached all-purpose flour, spooned and leveled, plus more for rolling
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
3/4 cup dark corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 teaspoons brandy (optional)
1/4 teaspoon fine salt
2 cups pecans, toasted

Steps:

  • Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
  • Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
  • Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.

Nutrition Facts : Calories 597 g, Fat 37 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g

CAJUN FIG AND PECAN PIE



Cajun Fig and Pecan Pie image

From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out.

Provided by Vicki in CT

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1/2 cup sugar
1 tablespoon cornstarch
1 cup Karo syrup
1/4 cup louisiana cane syrup
1 tablespoon vanilla
3 eggs, beaten
1 cup chopped pecans
1/2 cup fig preserves (figs chopped if whole)
1 pinch cinnamon
1 pinch nutmeg
9 inches pie shells, uncooked

Steps:

  • Preheat oven to 425 degrees.
  • In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
  • Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
  • Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.

Nutrition Facts : Calories 484.3, Fat 19.2, SaturatedFat 3.3, Cholesterol 79.3, Sodium 160.8, Carbohydrate 76, Fiber 2.4, Sugar 40, Protein 5.1

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