PECAN PIZZA
I posted a request for this then dear old MOM came through. It is just like pecan pie only it's a pizza! I hope you enjoy it as much as we do. Prep time is a "guesstimation."
Provided by GrannyHen
Categories Dessert
Time 55m
Yield 1 14inch pizza
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Roll dough out on a 14 inch pizza pan (you can use refrigerated dough; just stack the 2 and roll them out together to the 14 inch size).
- Pinch up a "rim" around the edge to keep the goodies inches.
- Mix together: eggs, butter, sugar and vanilla (NOT SYRUP).
- Stir in nuts.
- Spread nut mixture on crust.
- Drizzle corn syrup on top of mixture.
- Bake 35 to 40 minutes or until crust is browned nicely.
- Can be sliced with a pizza cutter in wedges or as many squares as you need.
Nutrition Facts : Calories 5586, Fat 383.5, SaturatedFat 105.9, Cholesterol 667, Sodium 2748.4, Carbohydrate 520.3, Fiber 27.1, Sugar 251.3, Protein 56.6
PECAN PIZZA
Try this sweet-and-salty dessert for something different to serve for your next get-together.-Margie Rumminger, Gillette, Wyoming
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 slices.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Beat in flour until blended. , Press dough onto a greased 12-in. pizza pan; arrange pecan halves around outside edge of dough. Bake at 350° for 20-25 minutes or until lightly browned., In a small bowl, combine the sour cream, brown sugar and vanilla. Immediately spread over hot crust to within 1/2 in. of pecan halves. Sprinkle with chopped pecans. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 320 calories, Fat 20g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 74mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
THE BEST PECAN PIE
This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 1 pie or about 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
- edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
- While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
- Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.
PECAN PIE
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
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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