BROWNED BUTTER PECAN PIE
Looking for a delicious dessert made using Pillsbury™ refrigerated pie crust? Then check out this browned butter pecan pie that's baked to perfect golden brown hue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
- Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
- Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.
Nutrition Facts : Calories 588, Carbohydrate 74 g, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 327 mg
ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST
Steps:
- Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
BUTTERNUT CUSTARD
Make and share this Butternut Custard recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
- In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
- In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
- Pour squash mixture very slowly into the yolks, whisking constantly.
- Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
- Place the prepared ramekins in a baking pan lined with a dish towel.
- Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
- Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
- Serve the custards immediately, or hold, covered, for up to 30 minutes.
Nutrition Facts : Calories 286.9, Fat 20.4, SaturatedFat 11.5, Cholesterol 268.4, Sodium 138, Carbohydrate 22.6, Fiber 0.3, Sugar 16.4, Protein 4.6
SQUASH CUSTARD PIE
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.
Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTER-PECAN PIE
This luscious ice cream dessert was inspired by old-fashioned pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h30m
Number Of Ingredients 5
Steps:
- In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until moist clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees.
- With a fork, prick bottom of crust all over. Bake until golden, 20 to 25 minutes (if crust puffs up, gently press down with the back of a spoon). Let cool completely.
- Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans; sprinkle on top. Freeze, covered loosely with plastic wrap, until firm, at least 6 hours and up to overnight.
BUTTERMILK PIE WITH PECANS
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.-Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°. , In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla., Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary., Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 591 calories, Fat 35g fat (16g saturated fat), Cholesterol 132mg cholesterol, Sodium 405mg sodium, Carbohydrate 65g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.
BUTTERNUT, MAPLE & PECAN LATTICE PIE
Spiced and glowing gold, this pie is pure autumn on a plate. Use butternut squash or your Halloween pumpkin
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the squash into several large pieces, remove any seeds, then toss with the oil in a roasting tin. Roast for about 35 mins or until golden and soft.
- When cold, peel the skin away, then put the flesh into a processor with the sugar, mascarpone and spices. Whizz until smooth, then add the eggs, maple syrup, vanilla and ¼ tsp salt. Whizz again.
- Cut one-third of the pastry from one block and squash it into the other block. Shape the larger block into a smooth round then, on a floured surface, roll out to line a 23cm fluted tart tin. Line the tin, leaving some overhang, then lift onto a baking sheet. Pour in the filling, then carefully slide the pie into the oven and bake for 20 mins.
- Meanwhile, roll the remaining pastry to a rectangle about 16 x 30cm, then cut into 8 long strips about 2cm wide. Weave the strips under and over each other on a floured, rimless baking sheet to make a lattice large enough to cover the top of the pie. Put in the fridge to chill.
- After 20 mins, the filling will be starting to set. Take pie out of the oven, brush pastry rim with milk, then slide the chilled lattice off its sheet and onto the pie. Press the edges down a little to seal, then scatter over the pecans and return to the oven.
- Bake for 15-20 mins more or until the lattice is golden and the filling has risen with just a faint wobble in the middle. Cool completely, then trim the edges and dust with icing sugar. Drizzle with maple syrup and serve with whipped cream.
Nutrition Facts : Calories 628 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
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