DEEP-DISH PECAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
- Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
- In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
- Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
- Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
- In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
- Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.
DRUNKEN PECAN PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.
- Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.
- Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.
- Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.
- Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.
- Slice the pie into wedges and top with the whipped cream.
- Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.
PECAN PIE
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. with rack set in lowest position.
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
- Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
- Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.
Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g
DEEP-DISH PECAN PIE RECIPE - (4.3/5)
Provided by kmad
Number Of Ingredients 12
Steps:
- Beat 1 cup butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour and 1/4 cup sugar, beating well. Shape dough into a flat disc; cover and chill 15 minutes. Roll chilled dough to a 13" circle; carefully transfer to an ungreased 9" springform pan. (We recommend covering the outside of your springform pan with aluminum foil before filling and baking this pie. It's a safeguard against leaks.) Press dough up sides of pan. Cover and chill. Combine corn syrup, brown sugar, and melted butter in a large bowl; stir well with a wire whisk. Add eggs, egg yolks, vanilla, and salt; stir well. Stir in pecans. Pour filling into unbaked pastry-lined pan. Bake at 375° for 15 minutes. Reduce oven temperature to 300°: bake 2 hours and 15 minutes, shielding pie with aluminum foil to prevent excess browning, if necessary. Cool completely on a wire rack. Cover and chill, if desired. Remove sides of springform pan to serve.
PECAN PIE IV
A rich, delicious, and easy pecan pie.
Provided by EARTHYMOM
Categories Desserts Pies Pecan Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
- In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Nutrition Facts : Calories 530 calories, Carbohydrate 72.9 g, Cholesterol 77.4 mg, Fat 26.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 219.6 mg, Sugar 38.7 g
DEEP FRIED PECAN PIE RECIPE BY TASTY
Whether you have leftover pie, or just want to turn your Thanksgiving dessert spread WAY up, this deep fried pecan pie is the stuff sweet dreams are made of. Our Basic Pecan Pie is sliced and frozen, then dipped in pancake batter and fried to golden brown perfection.
Provided by Tresha Lindo
Categories Bakery Goods
Time 14h15m
Yield 8 servings
Number Of Ingredients 17
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.
- 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 a quarter 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. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
- Start to roll out the dough, continuing to turn. 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, trimming any excess dough around the edges. 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. 10. Bake for 15 minutes, until lightly golden brown.
- Make the filling: In a large bowl, whisk together 1½ cups 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. Top with the remaining ½ cup (60 G) of pecans in concentric circles.
- 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.
- Cut the pie into 8 equal slices and carefully insert a popsicle stick into the crust side of each slice, using a small paring knife to make an incision if needed. Place the pie slices on a parchment-lined baking sheet and freeze overnight, or until solid.
- Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350°F (180°C).
- Working in batches, dip the slices of pie into the prepared pancake batter, then carefully transfer to the hot oil and fry for 4 minutes, or until golden brown.
- Finish with a dusting of powdered sugar and serve warm.
- Enjoy!
DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING
Provided by Rochelle Palermo
Categories Dessert Bake Kid-Friendly High Fiber Backyard BBQ Peach Pecan Oat Summer Cinnamon Nutmeg Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makse 8 servings
Number Of Ingredients 24
Steps:
- For streusel topping:
- Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- For filling:
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
- Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
- Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
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DEEP-DISH PECAN PIE - SUGARHERO
From sugarhero.com
5/5 (2)Calories 620 per serving
- Combine the flour, sugar, and salt in the bowl of a food processor (10 cups or larger size) and pulse a few times to combine. Add the cold cubed butter and shortening, and pulse in short bursts until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the ice water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
- Preheat the oven to 375 F. In a large bowl, whisk together the corn syrup and brown sugar until smooth and free of lumps. Add the melted butter, then the eggs one at a time. Finally, add the vanilla extract, cinnamon, and salt, and whisk until smooth.
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DEEP-DISH PECAN PIE RECIPE | MYRECIPES
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5/5 (3)Servings 1
- Beat 1 cup butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour and 1/4 cup sugar, beating well. Shape dough into a flat disc; cover and chill 15 minutes. Roll chilled dough to a 13" circle; carefully transfer to an ungreased 9" springform pan. (We recommend covering the outside of your springform pan with aluminum foil before filling and baking this pie. It's a safeguard against leaks.) Press dough up sides of pan. Cover and chill.
- Combine corn syrup, brown sugar, and melted butter in a large bowl; stir well with a wire whisk. Add eggs, egg yolks, vanilla, and salt; stir well. Stir in pecans. Pour filling into unbaked pastry-lined pan.
- Bake at 375° for 15 minutes. Reduce oven temperature to 300°: bake 2 hours and 15 minutes, shielding pie with aluminum foil to prevent excess browning, if necessary. Cool completely on a wire rack. Cover and chill, if desired. Remove sides of springform pan to serve.
DEEP DISH PECAN PIE RECIPE - ROBERT DEL GRANDE | FOOD
From foodandwine.com
Servings 2Category Pecan Pie
- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll out 1 pastry to an 11-inch round. Fit the pastry into a deep 9-inch pie plate. Trim the overhang to 1/2 inch, fold the edges under and crimp decoratively; refrigerate. Repeat with the remaining disk.
- Preheat the oven to 375°. Line the bottom of the oven with foil in case of spills. Divide the pecans evenly between the pie shells. In a large bowl, combine the eggs, egg yolks, vanilla and salt. Whisk in the brown sugar and butter until smooth. Whisk in the corn syrup. Pour the filling over the pecans, pressing them down with a spoon to coat them with the syrup. Bake in the center of the oven for 15 minutes.
- Lower the oven temperature to 300° and bake for about 1 hour, or until the crusts are golden and the filling is puffed and beginning to crack around the edges; it should still be slightly jiggly. Let the pies cool on a rack, then serve.
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