ALMOND PECAN PIE
Make and share this Almond Pecan Pie recipe from Food.com.
Provided by BlackBalletFlats
Categories Pie
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling.
- To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl.
- Whisk.
- Stir in the pecans and sliced almonds.
- Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design.
- Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking.
- Bake at 375 for 40-50 minutes, or until filling has set.
- Let cool completely on cooling rack. Refrigerate. It's easiest to slice pie when its cold!
- Serve cool with whipped cream or warm with vanilla bean ice cream. You'll have to imagine the dollop of whipped cream.
Nutrition Facts : Calories 571.8, Fat 36, SaturatedFat 8.2, Cholesterol 121, Sodium 379.7, Carbohydrate 57.1, Fiber 3.4, Sugar 40.1, Protein 8.5
ALMOND CREAM PIE OR PECAN CREAM PIE
A cream pie with whip cream topping. Also a pecan veneration. **Note prep time includes pie chill time to set cream.
Provided by Coppercloud
Categories Pie
Time 7h15m
Yield 1 9" pie, 12 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, combine, sugar, salt and cake flour. Stir in milk and egg yolks. Whisk all smooth.
- Cook on med-high for 3 minutes while stirring. Turn down heat. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
- Take mixture off heat, stir in butter, and both extracts. Add chopped almonds. Stir until blended. Pour into bowl, cover and cool. Once cool to touch, pour into already cooked pie shell. Cover with plastic wrap, directly on cream(to prevent a skin from forming).
- Chill in fridge for 4-6 hours.
- For Topping: in a chilled bowl, pour whipping cream, powder sugar and vanilla. Whip until soft peaks form.
- Spoon or pipe onto chilled pie. Garnish with toasted slivered almonds.
- Variation: pecan cream pie: take out almond extract, increase vanilla extract to 1 teaspoon. Use chopped toasted pecans instead of almonds for filling and use toasted chopped pecans for garnish.
Nutrition Facts : Calories 374.2, Fat 23, SaturatedFat 8.8, Cholesterol 100.3, Sodium 229, Carbohydrate 34.7, Fiber 1.6, Sugar 15.7, Protein 8.5
PECAN CREAM CHEESE PIE
Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. "A friend who loves to give out recipes shared this with me...I'm so glad she did!" Mildred reports.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.
Nutrition Facts : Calories 462 calories, Fat 33g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 287mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
DAIRY HOLLOW HOUSE ALMOND PIE
At the Dairy Hollow House, a popular country inn and restaurant I ran with my husband, Ned, we enjoyed serving food that went beyond one region or nationality. California almonds add a delicious twist to this Southern recipe. We've since turned Dairy Hollow House into a non-profit writers' colony.-Crescent Dragonwagon, Eureka Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small heavy saucepan, melt butter over low heat until golden brown. Cool. In a large bowl, beat eggs blended. Add the sugar, corn syrup, honey, extracts, salt and melted butter. Stir in almonds; pour into pastry shell. , Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream if desired.
Nutrition Facts :
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
BERTHA'S PECAN CREAM PIE
My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!
Provided by DebnBruce Shook
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
- Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 46.7 g, Cholesterol 107.3 mg, Fat 20.6 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 4.3 g, Sodium 179.2 mg, Sugar 29.7 g
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- Blind bake crust according to package directions. Let cool completely while you make the filling.
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- In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
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