Mrs Ks Toll House Pecan Pie Recipes

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MRS. K'S TOLL HOUSE PECAN PIE



Mrs. K's Toll House Pecan Pie image

Pecan pie recipe that my grandmother used to make for our family. It supposedly comes from a restaurant in Silver Springs, MD called Mrs. K's Tollhouse.

Provided by Caryn

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 8

1 (9 inch) unbaked pastry shells
1 1/2 cups Dark Karo syrup
3/4 cup sugar
6 tablespoons butter, melted
4 eggs, slightly beaten
1 1/2 cups pecans, chopped
1 pinch salt
1 teaspoon vanilla

Steps:

  • Preheat oven to 400 degree F.
  • In a medium size bowl, mix Karo syrup, sugar, butter, and eggs.
  • Add salt and vanilla; set aside.
  • Sprinkle dry pecans over the bottom of the pastry shell.
  • Pour liquid mixture evenly over the top of the pecans.
  • Bake at 400 degrees F for 10 minutes then at 375 degrees F for 30 minutes or until set (Note the oven temperature change).
  • Cool.
  • Serve with whipped cream.

TOLL HOUSE COOKIE PIE



Toll House Cookie Pie image

my Mommy's delicious chocolate chip cookie pie - so easy to make and it tastes delicious! It also keeps a lot better than chocolate chip cookies, so if you don't have a big family this is perfect!

Provided by Law School Chef

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2 eggs
3/4 cup flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter
1/4 cup vegetable oil
1/2 cup chocolate chips
1 refrigerated pie shell (9-inch)

Steps:

  • Beat eggs until foamy.
  • Combine flour, sugar, and brown sugar, and add to eggs.
  • Add butter and oil, stir well.
  • Stir in chocolate chips.
  • Pour into unbaked pie shell.
  • Bake at 325 for 1 hour.
  • Allow 1 hour to cool before eating.

PECAN PIE WITH MRS. KOSTYRA



Pecan Pie with Mrs. Kostyra image

As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking" and "The Fannie Farmer Cookbook" -- myriad pecan-pie recipes have emerged, including this sweet, rich version, brought to us by Martha's mother, Mrs. Kostyra.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie, or frozen store-bought pastry shell
2 1/2 cups pecan halves
4 large eggs
1/2 cup sugar
1 cup dark corn syrup
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
Whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
  • Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
  • Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

TOLLHOUSE PIE



Tollhouse Pie image

The original concept is from Nestle®, but this is my version of the Toll House® pie. The original version was dense and greasy; mine is more cake-like. I strongly recommend using miniature chocolate chips, as when I tried it with full-sized ones, they melted and sank to the bottom of the pie and formed a large mass.

Provided by stitchinthyme

Categories     Desserts     Pies

Time 1h10m

Yield 8

Number Of Ingredients 11

3 eggs
1 ¼ cups self-rising flour
½ cup white sugar
½ cup brown sugar, packed
¾ cup butter, melted and cooled
2 tablespoons milk
½ teaspoon vanilla extract
1 cup chopped walnuts
1 cup sweetened flaked coconut
⅔ cup miniature chocolate chips
1 unbaked frozen pie shell

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat eggs in a mixing bowl until foamy. Add flour, white sugar, and brown sugar; beat into the eggs. Blend butter, milk, and vanilla extract into the egg mixture. Stir walnuts, coconut, and chocolate chips into the egg mixture; pour into the pie shell. Place pie onto a baking sheet.
  • Bake in preheated oven until cooked through, about 1 hour.

Nutrition Facts : Calories 672.5 calories, Carbohydrate 67 g, Cholesterol 115.8 mg, Fat 43.3 g, Fiber 4.1 g, Protein 9.1 g, SaturatedFat 19.3 g, Sodium 547.4 mg, Sugar 37.9 g

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