Not So Sweet Pecan Pie Recipes

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LESS SWEET PECAN PIE



Less Sweet Pecan Pie image

Sour cream and less sugar make for a not-too-sweet pecan pie. This recipe works best in a shallow pie dish such as a 9 inch aluminum kind or shallow metal.

Provided by Anna

Categories     Dessert

Number Of Ingredients 14

1 cup all-purpose flour (140)
2 teaspoons sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold (85 grams)
1/4 cup sour cream (60 grams)
Filling
1 2/3 cups pecan halves
3 large eggs (room temperature)
1/2 cup sugar
1 cup dark corn syrup
1/4 cup sour cream (room temperature)
2 tablespoons butter (melted)
1/4 teaspoon salt
1 3/4 teaspoons vanilla extract

Steps:

  • Pulse the flour, sugar and salt together in a food processor to mix. Add chunks of butter and pulse until coarse. Add sour cream and pulse until mixed. It will still look crumbly, but it will be moist.
  • Turn mixture out onto a pastry mat and knead it all together with your hands. It should go from a powdery looking mixture to a firm mass. Using a bench scraper, scoop it up and wrap it in plastic. Chill for about an hour (this helps relax the gluten).
  • Remove dough from the refrigerator and let it stand for about 10 minutes so that it's not so stiff. On a floured surface, roll the dough into a circle big enough to cover a 9 inch pie pan. Line the pan with the dough and put the lined pan in the freezer until ready to use.
  • Preheat the oven to 400 degrees. Lay the pecan halves on a rimmed baking sheet and toast for about 7 minutes or just until they are aromatic.
  • Whisk the eggs, sugar and corn syrup together in a bowl, then whisk in the sour cream, melted butter, vanilla and salt. Add toasted pecan halves.
  • Pour mixture into the pie shell and set on a baking sheet.
  • Bake at 400 for 10 minutes, then reduce heat to 350 and bake for 35 minutes or until filling appears set. Cover the pie loosely with a sheet of foil during the last 15 minutes of baking to prevent the crust from getting too brown.
  • Let the pie cool completely, then chill for a few hours. Bring back to room temperature and serve. Alternatively, you can skip chilling, but the pie will be softer. You can also freeze the pie, then bring it back to room temperature before serving.

NOT TOO SWEET PECAN PIE



Not Too Sweet Pecan Pie image

This recipe uses maple syrup, not corn syrup!It's a version that's less sweet than other pecan pies. Please enjoy!! You can also make your own crust.

Provided by juliet9190

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 3/4 pecan halves
6 tablespoons butter
3 large eggs
2 tablespoons flour
1/3 cup maple syrup
1 teaspoon vanilla
1 cup packed brown sugar
10 inches pie crusts
1 1/3 cups flour
1/4 cup sugar
1/2 cup butter
1 large egg yolk

Steps:

  • Pie Filling:.
  • Bake pecans at 350°F for about 7 minutes, until fragrant and slightly dark.
  • Cook butter over high heat for about 4-5 minutes, until it begins to have a nutty aroma.
  • Grind or chop 1/4 cup of pecan.
  • In a separate bowl, beat eggs to blend, add pecans (ground), pecan halves, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into pie crust.
  • Bake at 350°F for 25 minutes, until center is set. Let stand and cool before serving.
  • Pie Crust:.
  • Combine flour and sugar, add butter and cut into small pieces. Work into small crumbs.
  • Add egg yolk.
  • Press down on a 10" tart pan.
  • Bake at 300°F for 25-30 minutes, until golden pale. Let stand for a day.

NOT-SO-SWEET PECAN PIE



Not-So-Sweet Pecan Pie image

This pie is claimed to be not as sickly-sweet as traditional pecan pies; I've not tried it, so please let me know if this is true or not!

Provided by Lennie

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 9 in. unbaked pastry shell
3 large eggs
1/2 cup white sugar
1 pinch salt
1 cup corn syrup
1/3 cup melted butter
1 cup pecan halves or 1 cup pecan pieces

Steps:

  • Have pie shell ready; preheat oven to 375F degrees.
  • In a large mixing bowl, beat together eggs, white sugar and salt; using a wooden spoon, stir in melted butter and corn syrup until well mixed.
  • Add pecans and stir again.
  • Pour into prepared pie shell and bake for 10 minutes, then reduce heat to 350F and bake 35 to 40 minutes more or until a tester inserted off-centre comes out clean.
  • Let cool before serving.

PECAN PIE



Pecan Pie image

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     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar such as Sugar In The Raw
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving (optional)

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

PECAN PIE



Pecan Pie image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  • In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  • Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g

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