Signature Pecan Pie Recipes
EASY PECAN PIE
You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that's about to become your new go-to dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F; place cookie sheet in oven to preheat.
- In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
- Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 36 g, TransFat 0 g
SIGNATURE PUMPKIN PIE
The reviews are in -- everyone is raving about this fabulously easy pumpkin pie.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
- Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
- Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 41.8 g, Cholesterol 63.4 mg, Fat 13.3 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5.1 g, Sodium 325.8 mg, Sugar 28.6 g
SIGNATURE PECAN PIE
This is Rose Levy Beranbaum's Pecan Pie recipe. I like it because it uses Lyle's Golden Syrup instead of corn syrup - I think Golden Syrup has a better flavor than corn syrup. Golden syrup is extremely thick & sticky, so when measuring I recommend using a metal measuring cup and heating it by running it under hot water before pouring the syrup into it. This way not as much of the syrup will stick to the cup when you try to pour it out. You can also heat up the bottle or tin the syrup comes in by placing it in a pan of hot water for a few minutes before measuring - this will make the syrup thinner & it will pour more easily. Use your favorite pie crust with this recipe - if you like you can just use the pre-made ones they sell in the dairy case.
Provided by xtine
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place the pecans in the baked crust.
- In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer).
- Remove from the heat & stir in the vanilla.
- Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning.
- Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved.
- Cool completely on a rack, about 45 minutes, before unmolding.
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
More about "signature pecan pie recipes"
MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (111)Category Pie
- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
EDWARDS ® SIGNATURES GEORGIA STYLE PECAN PIE
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POPEYES SWEET POTATO CASSEROLE RECIPE BY ANNE DOLCE
From thedailymeal.com
3.1/5 (9)Estimated Reading Time 50 secsServings 12Calories 89 per serving
- Cut open each pie and carefully separate the crust, filling, and pecans from each other. In a 9-by-13-inch baking dish, add the the filling to the mashed sweet potatoes with the orange juice and give it a good stir. Season with salt and pepper to taste.
- In a food processor, pulse the pie shells and pecans 2-3 times until it is in medium to small chunks. Mix together with the marshmallows and top the sweet potato filling with it. Bake in the oven for 25-30 minutes until hot and the marshmallows are golden brown.
THE SIGNATURE, ICONIC PIE FOR EVERY STATE IN THE US
From matadornetwork.com
Estimated Reading Time 7 minsPublished 2019-11-21
- Alabama: Sweet potato pie. The South is known for its pies, and Alabama is no exception. It’s a region and state also known for its country music anthems.
- Alaska: Baked Alaska. Alaska has the lowest population density in the country, but its signature pie that holds its name was invented in the city with the country’s highest density: New York City.
- Arizona: Arizona Sunshine Lemon Pie. Arizona is the third largest producer of citrus in the US after Florida and California, and there are few better ways to beat the desert heat than dessert eaten inside with the air conditioning on.
- Arkansas: Fried pie. Rather than a signature ingredient, Arkansas pie is defined by a signature style, says Kat Robinson, author of a number of books, including Arkansas Pie: A Delicious Slice of the Natural State and Another Slice of Arkansas Pie.
- California: Black bottom pies. According to the California Department of Food and Agriculture, more than two-thirds of the fruits and nuts grown in the US come from California.
- Colorado: Palisade peach pie. Palisade, Colorado, had the first Peach Day festival in 1909, and President William Howard Taft was the headline speaker.
- Connecticut: Pumpkin pie. Connecticut is the nutmeg state. According to the state library, it got the name because, in the state’s early days, Southern customers would buy nutmegs without knowing they had to grate them and would say the Connecticut Yankees sold them wooden nutmegs.
- Delaware: Peach pie. On the official website of the First State, you’ll find Delaware’s “miscellaneous symbols.” It gives helpful information such as the state beverage (milk) and the state star (Delaware diamond).
- Florida: Key lime pie. No state has a more obvious signature pie than Florida’s key lime pie. It was made official by the state government in 2006. The pie’s defining characteristic is the sweet key limes grown around Key West, Florida.
- Georgia: Peach pie. It’s hard to name a fruit as famous as the Georgia peach, despite the fact that the state has grown more blueberries than peaches over the last decade.
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From tabernashhoney.com
Email [email protected]Phone (970) 531-5051Location 24 County Road 524 Tabernash, CO, 80478 United States
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