Walnut Or Pecan Rum Pie Recipes

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CARAMEL PECAN PIE



Caramel Pecan Pie image

This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

36 caramels
1/4 cup water
1/4 cup butter, cubed
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 frozen deep-dish pie crust (9 inches)
Pecan halves, optional

Steps:

  • Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.

ENGLISH WALNUT PIE



English Walnut Pie image

My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.

Provided by Vivian

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

3 eggs
¼ teaspoon salt
¾ cup white sugar
2 teaspoons vanilla extract
¾ cup light corn syrup
1 cup chopped walnuts
¼ cup butter
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
  • Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g

WALNUT PIE



Walnut Pie image

I have had this recipe for many many years. I believe it originally came from a Karo syrup bottle. I make this every year for Thanksgiving and Christmas dinner. Pecan pie and walnut pie are my favorite pies. The walnut pie has a toasted nut flavor.

Provided by Darlene Summers

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3 eggs (lightly beaten)
1 cup sugar
2 tablespoons all-purpose flour
1 cup light corn syrup or 1 cup dark corn syrup
2 tablespoons butter (melted)
1 teaspoon vanilla
1 (9 inch) unbaked pie shells
1 1/2 cups english walnuts (large pieces)

Steps:

  • Mix together eggs, sugar, flour, corn syrup, butter and vanilla, mixing well.
  • Pour into pie shell.
  • Sprinkle walnuts all over top, arranging them where needed.
  • Bake in preheated 400°F oven for 15 minutes.
  • Reduce heat to 350°F and bake for 35 to 45 more minutes, or until center is set.
  • Cool before serving.

WALNUT (OR PECAN) RUM PIE



Walnut (or Pecan) Rum Pie image

Another on of my sister Dianne's family famous pies.

Provided by susan simons

Categories     Pies

Time 1h5m

Number Of Ingredients 7

3 eggs
1 c sugar
1 c corn syrup
3 Tbsp butter, melted
3 Tbsp rum
1 c walnuts or pecans
1 pie crust, raw

Steps:

  • 1. Prepare and roll out pastry for single-crust pie. Line a 9-inch pie plate with the pasty. Trim and crimp edges as desired.
  • 2. For filling combine eggs, corn syrup, butter, sugar, and rum. Mix well; stir in walnuts or pecan halves.
  • 3. Place in pastry-lined pie plate on the oven rack. Carefully pout the filling into pastry shell.
  • 4. To prevent overbrowning, cover edge of the pie with foil. Bake in 350 degree F oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes more until a knife inserted near the center comes out clean. Cover and refrigerate within 2 hours.

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

Serve this pie with a dollop of whipped cream.

Provided by Martha Stewart

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

Yield Makes 1 nine-inch pie

Number Of Ingredients 12

Pate Brisee for Maple Bourbon Pecan Pie
All-purpose flour, for dusting work surface
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs, plus 2 large egg yolks
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 tablespoons heavy cream
Whipped cream (optional)

Steps:

  • On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
  • Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
  • Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
  • Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

RAISIN PECAN PIE



Raisin Pecan Pie image

I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1/2 cup boiling water
1/2 cup golden raisins
3 large eggs, room temperature
1-1/2 cups sugar
1/2 cup butter, melted
2 teaspoons cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans

Steps:

  • 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 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 524 calories, Fat 30g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 275mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

A chocolate spin on the classic pecan pie for Thanksgiving. A little yogurt makes a flaky pie crust extra tender and makes the butter taste extra good!

Provided by Alice Medrich

Yield Serves 8 to 10

Number Of Ingredients 14

1⅓ cups (175 grams) all-purpose flour
½ teaspoon salt
8 Tbsp. (115 grams/1 stick) unsalted butter, or 9 Tbsp. (130 grams) if using unbleached flour
¼ cup plain yogurt
1 Tbsp. ice water, plus more if necessary
2 cups (7 ounces/200 grams) pecan halves
2 ounces (55 grams) 54% to 64% chocolate, coarsely chopped (see Chocolate Notes)
¼ cup light corn syrup
1 Tbsp. (14 grams) unsalted butter, melted
1 cup (170 grams) lightly packed dark brown sugar
¼ tsp. salt
1 Tbsp. rum, bourbon, or brandy
1 tsp. pure vanilla extract
3 large eggs

Steps:

  • Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
  • Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
  • Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
  • Increase the oven temperature to 400°F and let preheat.
  • Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
  • Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
  • While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
  • When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
  • Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.

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