Pecan Filling Recipes

PECAN FILLING

Steps:

• Beat eggs until light. Mix sugar and flour to the eggs.
• Beat again.
• Add syrup, vanilla, salt, and pecans.

PECAN PIE FILLING

Steps:

• Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
• Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
• Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

COCONUT-PECAN FILLING AND FROSTING

Steps:

• Whisk egg yolks and milk in large saucepan until blended.
• Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
• Add remaining ingredients; mix well. Cool to desired spreading consistency.

PECAN-STREUSEL FILLING

Steps:

• Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.

PECAN TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

PECAN FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
• Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

IRRESISTIBLE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
• On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
• To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
• Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

SOUTHERN PECAN PIE FILLING

Steps:

• Mix all ingredients and cook in double boiler for 45 minutes, stirring every 10 minutes for the first 20 minutes, then stirring every 3-5 minutes,or until thickened.
• While mixture cools, prepare topping.
• For Topping: Beat egg whites until stiff.
• Add brown sugar and mix well.
• Stir in pecans.
• Pour cooled filling into baked pie shell.
• Cover with topping and bake in 325 degree oven until light brown or about 15 minutes.

COCONUT-PECAN FILLING AND TOPPING

Steps:

• In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
• Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.