PICCADILLY PECAN DELIGHT PIE
Make a light and creamy pecan delight pie at home.
Provided by Stephanie Manley
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- In a preheated oven at 350 degrees. Place 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be light golden in color. Remove from oven when golden and place on paper towel until cool.
- Add vanilla and cream of tartar to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a nonstick baking spray. Spread the meringue to the sides and cover the bottom of the pan.
- The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with an even baking of the shell. If you have any meringue left make a little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color.
- Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When the shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. Meringue will whip fluffier and be fuller when prepared at low humidity.
Nutrition Facts : Calories 243 kcal, Carbohydrate 32 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Sodium 82 mg, Sugar 29 g, ServingSize 1 serving
WYATT'S CAFETERIA PECAN DELIGHT PIE
During the 80's the Star-Telegram newspaper was flooded with requests for anything and everything Wyatt's Cafeteria made. They printed as many of the recipes as they could get. This pie was my favorite at the cafeteria, so light and delicious. (Sorry recipe does not have how hot you need to cook, maybe 350, I don't remember now how hot I cooked it.)
Provided by True Texas
Categories Pie
Time 1h10m
Yield 1 PIE
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Let egg whites come to room temperature.
- Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
- In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
- Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
- Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
- Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
- Cover and refrigerate cooled pie until ready to serve.
- Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
- Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
- Leftover pie should be covered and stored in refrigerator.
PECAN DELIGHT
This is wonderful!
Provided by Sandi
Categories Desserts Pies Pecan Pie Recipes
Time 2h40m
Yield 8
Number Of Ingredients 7
Steps:
- Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
- Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
- Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 41.9 g, Fat 22.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 141.9 mg, Sugar 35.8 g
PECAN DELIGHT PIE
A delightful pie, as the name suggests. Great dessert and not too heavy. No one would ever believe much of the filler is saltine crackers, and it makes its own crust!
Provided by Gigi6287
Categories Pie
Time 40m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites to foam.
- Add salt and cream of tartar.
- Beat to stiff peaks.
- Add vanilla extract and both sugars.
- Beat until consistency of 7 minute frosting.
- Fold in crackers and nuts.
- Grease bottom and sides of pyrex dish and add mixture to dish.
- Bake at 350 degrees for 15-20 minutes.
- Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.
Nutrition Facts : Calories 332, Fat 18.1, SaturatedFat 1.6, Sodium 166.9, Carbohydrate 40.9, Fiber 2.6, Sugar 30.5, Protein 4.7
HEART OF DIXIE PECAN PIE
Steps:
- Prepare and chill the dough.
- For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
- Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
- Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
- Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
PECAN DELIGHTS
A relative visiting from Oklahoma brought these and the recipe with her. Who can resist rich chewy caramel over crunchy pecans drizzled with sweet chocolate? These candies have become a holiday favorite to both make and eat! -Linda Jonsson, Marion, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage). , Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper. , Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.
Nutrition Facts : Calories 255 calories, Fat 17g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 71mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.
PICCADILLY'S CAFETERIA PECAN DELIGHT RECIPE - (4.4/5)
Provided by WhystleStop
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees fahrenheit. Bake 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. When ready to serve, you may drizzle caramel topping over the pie or by the slice. Meringue's will whip fluffier and be fuller when prepared at low humidity.
CHOCOLATE PECAN DELITE
This layered dessert with a pecan crust, cream cheese and pudding is a favorite of most all.
Provided by BIGBON
Categories Desserts Pies Pecan Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
- In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 41.8 g, Cholesterol 45.7 mg, Fat 26 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 13.3 g, Sodium 379.4 mg, Sugar 27.1 g
CARAMEL PECAN DELIGHT
After one bite of this rich caramel-drizzles dessert, you'll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling. "It's a glorious treat," promises Judy Atwell of Aptos, California.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. , Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.
Nutrition Facts : Calories 408 calories, Fat 24g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 471mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN DELIGHT PIE
They use to have this at Wyatt's Cafeteria. It is too good for words and again so simple to make.
Provided by Ann Dotson @chefsmomamg
Categories Pies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and grease 9-inch pie pan with butter (not margarine or oil)
- Beat egg white until stiff, add sugar gradually. Add vanilla and baking powder. Beat until thick. Fold in pecans and cracker crumbs.
- Whip cream with a little sugar until stiff.
- Pour mixture into pie pan and bake for 30 minutes. Let cool for 30 minutes or until pie is cool enough to put the whipped cream on it. Refrigerate until chilled. Then get your fork ready and hide.
DECADENT PECAN PIE (LIGHTER RECIPE)
A holiday without a gooey, pecan-studded pie is unthinkable! This light pecan pie holds back a bit so when dessert is ready to be served, you won't have to think twice about diving into this pie. (Not that you should, you're celebrating after all!) Still, this lighter recipe includes oats and egg whites in the filling, which cuts down on calories for those who are counting. The result is a beautiful golden-brown pie brimming with a luscious, caramel-y filling. You won't even be able to taste the difference!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
- Bake 40 to 50 minutes or until center is set. Cool completely.
Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 33 g, TransFat 3 1/2 g
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