MINI PECAN PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 14 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
- Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.
PARTY PECAN PIES
Though they're small, Judy Theriot's pleasing "pies" are packed with flavor and sized right for a buffet. What's more, writes Judy from Pierre Part, Louisiana, "They can be stored in the freezer to make party or gift preparations that much easier."
Provided by Taste of Home
Categories Appetizers Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour. , Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell. , Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
MINI SOUTHERN PECAN PIES
These tasty, pecan-filled mini pies are great for the holidays or an easy, elegant dessert anytime. The use of light corn syrup lets the pecan goodness shine through, rather than overwhelming with sugary sweetness. Be careful when eating these - if you get some of the filling on your face, your tongue may beat you to death trying to get to it! Try serving warm with vanilla ice cream. Serve warm or cool and place in airtight containers up to 1 week.
Provided by Squankdog
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pecans on a food processor and pulse until coarsely chopped.
- Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
- Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 319 calories, Carbohydrate 45.3 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 163 mg, Sugar 21.5 g
PECAN PIE FOR A CROWD
Honey gives these pies a different yet delicious flavor. I sometimes add chocolate for a special twist.-Louise Covington, Bennettsville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 pies (8 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 300°. In large bowls, combine the first seven ingredients. Add pecans. Pour 2-1/4 cups filling into each pastry shell. , Bake 40-50 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 438 calories, Fat 27g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 158mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
BASIC PECAN PIE RECIPE BY TASTY
It wouldn't be Thanksgiving without classic pecan pie on the dessert table! Our recipe uses the classic (and foolproof) Tasty pie crust to envelop the sweet and nutty filling.
Provided by Chris Salicrup
Categories Desserts
Time 2h10m
Yield 8 servings
Number Of Ingredients 13
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. Shake the bowl to coax the large chunks of butter to the surface.
- 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 ¼ 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. Start to roll out the dough, turning every few rolls.. 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. Trim any excess dough around the sides, then 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. 9. Bake for 15 minutes, until lightly golden brown.
- Make the filling: In a large bowl, whisk together 1½ cups (185 G) 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. Arrange the remaining ½ cup (62 G) pecans in concentric circles on top.
- 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.
- Slice and serve the pie chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, Sugar 28 grams
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 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
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