Pecan Pie Dip Recipe By Tasty

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BASIC PECAN PIE RECIPE BY TASTY



Basic Pecan Pie Recipe by Tasty image

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

2 cups all purpose flour, plus more for dusting
1 kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
2 large egg yolks
4 tablespoons ice water
2 cups pecan, halves, divided
¾ cup light corn syrup
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
dried bean

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 DIP RECIPE BY TASTY



Pecan Pie Dip Recipe by Tasty image

Here's what you need: granulated sugar, ground cinnamon, pre-made pie doughs, large egg, light corn syrup, light brown sugar, maple syrup, large eggs, butter, vanilla extract, kosher salt, toasted pecan pieces, semisweet chocolate chips, dried cranberries, plus more for garnish, cookie cutter

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 25m

Yield 8 Servings

Number Of Ingredients 15

¼ cup granulated sugar
1 tablespoon ground cinnamon
2 pre-made pie doughs, 8-inch rounds
large egg, lightly beaten
¾ cup light corn syrup
⅓ cup light brown sugar
1 tablespoon maple syrup
2 large eggs, beaten
3 tablespoons butter, cubed and chilled
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 cup toasted pecan pieces, plus more for garnish
½ cup semisweet chocolate chips
½ cup dried cranberries, plus more for garnish
cookie cutter, 2 in (5 cm)

Steps:

  • Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • In a small bowl, stir together the sugar and cinnamon.
  • Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.
  • Using a 2-inch square cookie cutter, cut out as many pieces as you can from the dough and place on the prepared baking sheets, spacing evenly.
  • Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.
  • While the cookies bake, make the dip: In a large, high-walled skillet, whisk together the corn syrup, brown sugar, maple syrup, and eggs. Turn the heat to medium-low and continue whisking until the mixture is homogeneous and begins to turn frothy and light brown, about 10 minutes.
  • Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.
  • Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.
  • Transfer the dip to a serving bowl and garnish with more dried cranberries and toasted pecans. Serve warm with the pie crust cookies for dipping.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 56 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, Sugar 29 grams

THE BEST PECAN PIE



The Best Pecan Pie image

Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1/2 cup butter
2-1/2 cups coarsely chopped pecans
3/4 cup packed brown sugar
3/4 cup maple syrup
1/2 teaspoon salt
3 large eggs, beaten
2 tablespoons whiskey or bourbon, optional
2 teaspoons vanilla extract
Optional: Whipped cream and ground cinnamon

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

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

TASTY PECAN PEPPER APPETIZER



Tasty Pecan Pepper Appetizer image

Crowd-pleaser and great mix of flavors! Serve with crackers. You can use any cheese you desire.

Provided by Rose Mary

Categories     Appetizers and Snacks

Time 15m

Yield 20

Number Of Ingredients 5

4 cups finely chopped pecans
2 cups finely shredded Cheddar cheese
1 cup finely chopped green onion
½ cup mayonnaise, or as needed
1 (10 ounce) jar raspberry jalapeno jelly

Steps:

  • Pulse pecans in a food processor until very finely ground.
  • Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 15.7 g, Cholesterol 14 mg, Fat 23.8 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 102.2 mg, Sugar 1.1 g

AMBROSIA PECAN PIE



Ambrosia Pecan Pie image

Orange peel and coconut combine with pecans to make this a truly special and rich-tasting dessert. It always wins compliments at Christmas dinner. -Bernadine Stine, Roanoke, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

3 large eggs
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter, melted
1 teaspoon grated orange zest
1/8 teaspoon salt
1-1/2 cups chopped pecans
2/3 cup sweetened shredded coconut
1 unbaked pastry shell (9 inches)

Steps:

  • In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange zest and salt until well blended. Stir in pecans and coconut. , Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 523 calories, Fat 31g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 249mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.

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