Pie Pecan Pie High Altitude Recipe 375
HIGH ALTITUDE PECAN PIE
As a recent transplant to Colorado, I am having to convert all my recipes to work in High Altitude. This is my attempt at Pecan Pie.
Provided by AKgirlinCO
Categories Pie
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
- Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-17 minutes. Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
- Reduce oven temperature to 375 degrees. Move oven rack to center of oven.
- In bowl of electric mixer or in large bowl using whisk, beat together brown sugar and eggs. Mix in all remaining ingredients except nuts. Pour filling into partially baked pastry shell and arrange nuts on top. Bake 20-25 minutes, or until table knife inserted in center comes out clean or coated with clear syrup.
- Cool pie on wire rack and serve at room temperature.
Nutrition Facts : Calories 375.6, Fat 21.6, SaturatedFat 7, Cholesterol 92.7, Sodium 149.6, Carbohydrate 45.7, Fiber 1.5, Sugar 29.5, Protein 3.9
MILE-HIGH PECAN PIE
Steps:
- Place a sheet pan in the oven and preheat to 375 degrees F.
- Whisk together the cornstarch with 2 tablespoons cold water in a small bowl to form a slurry. In a food processor, blend together the eggs, yolks, brown sugar, vinegar, vanilla, 1 stick butter, 1/3 cup maple syrup, 1/3 cup corn syrup, 1 teaspoon salt, 1/2 cup heavy cream and the cornstarch slurry. Once smooth, add 1 1/2 cups pecans and pulse in 5-second increments until they are chopped into small pieces.
- Pour pie filling into shell and place on preheated sheet pan. Bake until the very center of the pie is barely set, 40 to 45 minutes.
- Roughly chop the remaining 2 1/2 cups pecans. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup. Cook, stirring with a wooden spoon, until bubbly, then stir in the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, stir in pecans, and continue cooking, stirring, for about 2 minutes. Pile pecans onto pie and return to oven until you can smell the pecans toasting, about 5 minutes. Allow to cool to room temperature before serving.
PIE: PECAN PIE- HIGH ALTITUDE RECIPE - (3.7/5)
Provided by á-3151
Number Of Ingredients 8
Steps:
- Pour into unbaked pie crust. Bake for 45-50 minutes at 350F
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- Place your raw crust in a pie plate, crimp the edges, and prick all over with a fork. Place a sheet of parchment over the pastry (being sure to cover the edges), and fill with pie weights or dried beans to avoid puffing. Bake at 375 degrees for about 20 minutes, then take out of the oven, remove the pie weights, and set aside to cool slightly. Reduce oven heat to 350 degrees.
- Spread the pecans on a parchment-lined baking sheet and roast in the 350-degree oven for 7-10 minutes, until the nuts are fragrant. Be careful not to burn them. Remove from oven and set aside to cool. When the nuts are cool enough to handle, chop into small pieces (optional – you may leave them whole or halved if you prefer).
- p id=”instruction-step-4″>4. Begin to prepare the filling: In a medium bowl, beat the eggs until uniformly yellow in color. Set aside.
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