ALLIGATOR PIE
Revisiting an iconic childhood poem, one thing led to another, and I learned that "Alligator Pie" - in a literal sense - isn't actually a thing. This recipe rights that wrong :)
Provided by Marie Porter
Categories Main Course
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 F
- In a large pan, melt butter. Add onion, peppers, and celery, cook until veggies start to soften. Add garlic, meats, and seasonings, continue cooking until meat is browned. For a finer texture filling (as pictured), I transferred the mixture to my food processor and blitzed it a few times, but this is optional.
- Whisk together broth and corn starch until smooth. Add to pan, bring to a boil. Allow to cook until liquid becomes quite thick. Remove from heat, season with salt and pepper to taste.
- Divide dough into 2 parts - one slightly bigger than the other. Roll the bigger section out , use it to line a deep-dish pie pan* - carefully working it into the corners. Fill pie pan with alligator filling, spreading it into the bottom edge and mounding it in the center.
- Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in the top. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration. Whisk together egg and water, brush over the entire top of pie.
- Whisk the egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze. Cut thin strips of aluminum foil, gently wrap over the outside edge of the crust to protect it from burning.
- Bake for 30 minutes, remove foil, and continue baking for another 10 minutes, or until crust is golden brown. Serve hot!
Nutrition Facts : Calories 351 kcal, Carbohydrate 13 g, Protein 41 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 64 mg, Sodium 204 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PECAN PIE
Steps:
- Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.
CLASSIC PECAN PIE
This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown. See other recipes by Karo Corn Syrup.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S® Argo
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
- Pour into pie crust.
- Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
- Cool for 2 hours before serving.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 69 g, Cholesterol 77.4 mg, Fat 26 g, Fiber 2.2 g, Protein 35.1 g, SaturatedFat 4.6 g, Sodium 222.8 mg, Sugar 37.8 g
IRRESISTIBLE PECAN PIE
This is the most amazing pecan pie. Once you start eating it you can't stop.
Provided by IHART44
Categories Desserts Pies Pecan Pie Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 28.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 224.4 mg, Sugar 22.8 g
ALLIGATOR PIE
Alligator Pie - this easy no-bake pie recipe is from the popular kids poem! The kids can make this themselves and it's a fun way to teach the song!
Provided by Dorothy Kern
Number Of Ingredients 6
Steps:
- Pour milk and pudding mix into a large bowl. Whisk for 2 minutes. Stir in a few drops of green food coloring and a large spoonful of Cool Whip.
- Pour into a graham cracker crust (homemade or store bought). Chill or freeze, depending on what kind of pie you feel like.
- When you are ready to serve, gather your decorations and remove pie from fridge/freezer. (If frozen, you will need to let it thaw a few minutes before the decorations will stick.) Slice and decorate with chocolate chip eyes, peanut butter chip nostrils, and white chocolate chip teeth.
- Eat the alligator before he eats you!
Nutrition Facts : ServingSize 1 pie, Calories 1208 kcal, Carbohydrate 142 g, Protein 121 g, Fat 9 g, SaturatedFat 6 g, Sodium 61860 mg, Fiber 1 g, Sugar 38 g
ALLIGATOR PIE
Provided by dharpe10
Time 3h
Yield 8
Number Of Ingredients 5
Steps:
- Mix cream cheese and sour cream well. Add 2 drops of green food coloring. Fold in Cool Whip. Pour into pie crust. Refrigerate for 2 hrs. or overnight. Extra Cool Whip can be added on top and cherries added on top.
Nutrition Facts :
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.
BASIC PECAN PIE RECIPE BY TASTY
It wouldn't be Thanksgiving without classic pecan pie on the dessert table! Our recipe uses the classic (and foolproof) Tasty pie crust to envelop the sweet and nutty filling.
Provided by Chris Salicrup
Categories Desserts
Time 2h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Sift the flour and salt together into a large bowl.
- Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to coax the large chunks of butter to the surface.
- Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
- Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
- Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
- Preheat the oven to 350°F (180°C).
- Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Start to roll out the dough, turning every few rolls.. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish. Trim any excess dough around the sides, then crimp the edges in a decorative pattern.
- Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 9. Bake for 15 minutes, until lightly golden brown.
- Make the filling: In a large bowl, whisk together 1½ cups (185 G) pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
- Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining ½ cup (62 G) pecans in concentric circles on top.
- Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
- Slice and serve the pie chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, Sugar 28 grams
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