Pecan Walnut Honey Pie With Wheat Crust Recipes

HONEY CRUNCH PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
• To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
• To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
• Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

PECAN WALNUT HONEY PIE WITH WHEAT CRUST

Steps:

• Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well.
• Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling.
• Bake at 350 for 30 minutes. Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly. Cool completely.

HONEY PECAN PIE

Steps:

• In a medium bowl, combine the honey, sugar and eggs. Beat well.
• Add the vanilla extract and melted butter and mix well.
• Slowly, by hand, stir in the pecans.
• Pour into the unbaked pie shell and bake at 350 degrees for 50-55 minutes.
• Filling will be firmer around the edges, but softer in the middle.
• If your crust starts to get too brown, cover the edges with foil to prevent them from burning (or use one of those cute pie crust ring things if you have one, because they work really well).
• Allow to cool completely before slicing.

GOOD HOUSEKEEPING WALNUT OR PECAN PIE

Steps:

• Prepare an unbaked 9" pie shell. Preheat oven to 350°F.
• In double-boiler top, with electric mixer at medium speed, or with spoon, mix 1/2 cup light brown sugar and 1/2 cup butter until well blended.
• Add 3/4 cup granulated sugar; mix well. Add 3 eggs, one at a time, beating after each addition, to blend. Add 1/4 tsp salt, 1/4 cup corn syrup, 1/2 cup light cream or milk; mix well.
• Cook over boiling water, stirring, 5 minutes. Remove from water; stir in 1 cup pecan halves or walnut pieces and 1/2 tsp vanilla. Pour into lined pie plate.
• Bake 1 hours.
• The filling is very light and not real sweet and syrupy. It puffs up when baking and shrinks just slightly during cooling.

HONEY WALNUT PIE

Steps:

• Preheat oven to 350 degrees.
• Line a 9 inch pie plate with prepared pie crust.
• Beat together all ingredients except walnuts until well mixed. Stir in the walnuts.
• Pour into pie shell.
• Bake at 350 degrees for 45-55 minutes or until set.
• Cool and then refrigerate at least 2 hours before serving.

HONEY PECAN PIE

Steps:

• Boil the honey. (It will boil quickly, so watch carefully - you do not want to scorch it!)
• Quickly add eggs and mix well. (For the experienced cooks out there - yes, this sounds odd, but it does work.)
• Add everything else and mix well.
• Pour into pie shell. (You can sprinkle pecan halves on top at this point, if you wish.)
• Bake at 325 degree oven for 30-45 minutes, or until the center is set.
• Serve warm, topped with ice cream.

PECAN CRUST

Steps:

• Preheat oven to 375 degrees.
• Mix all the ingredients together, press into a 9" tart or pie pan.
• Bake until golden, 15-20 minutes.
• Cool and fill.
• Note:.
• For a quick and elegant dessert add a layer of pastry cream (or instant vanilla pudding made with 1/2 and a teaspoons of vanilla), and top with your favorite seasonal fruit- berries are especially good. Melt 3-4 Tbls of raspberry, apple or apricot jam with 1 Tbls. of a complimentary liquor, cool slightly and drizzle over the fruit, add a dollop of fresh whipped cream to each slice.