French Pecan Pie Ii Recipes

JEAN WEBSTER'S FRENCH SILK PIE

Steps:

• Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
• Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
• Just before serving, top pie with whipped cream, and decorate with chocolate curls.

FRENCH SILK PIE

Steps:

• Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

PECAN PIE II

Steps:

• Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
• Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
• Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.

FRENCH PECAN PIE

Steps:

• Beat egg whites until stiff but not dry.
• Gradually add sugar.
• Add vanilla, broken crackers and pecans.
• Bake in a 10-inch buttered pie pan for 30 minutes at 300 degrees Fahrenheit.
• Cool.
• Top with sweetened whipped cream (spread over cooled pie).
• Garnish with shaved chocolate.

CHOCOLATE PECAN PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
• In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
• Bake for 25 to 30 minutes.

FRENCH PECAN PIE II

Steps:

• Mix egg whites and vanilla.
• Add graham cracker crumbs, sugar, pecans, and baking powder.
• Gentleness not obligatory; just stir it all up and pour into a well buttered pie pan.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
• Do not overcook.
• Allow to cool.
• Top with whipped cream and refrigerate until ready to serve.
• Pie (without cream) freezes well.