Susan Marias Amazing Pecan Pie Recipes

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SUZANNE'S BEST PECAN PIE



Suzanne's Best Pecan Pie image

NO CORN SYRUP! This was my first attempt at pecan pie and will never use another recipe. My mother has been famous for her pecan pie for decades and this beats out hers! My guests and I all agreed this was the best pecan pie ever and it was very easy! My picky non-pie eating sweetie had seconds and could not stop raving (which he never does!). This was the biggest hit of my entire Thanksgiving dinner. No one touched the pumpkin pie! This uses Brown Rice Syrup which is more healthful, less sweet and tastes like caramel. It is OUTSTANDING in pies and can be bought at a natural foods store. The key to really delicious pecan pie that sets well is to grind the walnuts!

Provided by Suzy_Q

Categories     Pie

Time 55m

Yield 1 pie

Number Of Ingredients 11

1 frozen pie shell (I use Whole Wheat)
1 1/2-2 cups pecans
3/4 cup brown rice syrup
1/2 cup maple syrup (the real kind!)
1/4 cup brown sugar
3 eggs
1 1/4 teaspoons vanilla
1/4 cup butter
1/4 cup heavy cream
1 tablespoon brandy or 1 tablespoon sherry wine
1/4 teaspoon salt

Steps:

  • Preheat oven to 350.
  • In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.
  • While mixture is cooling, grind pecans in a food processor.
  • In a mixing bowl, beat eggs with an electric hand mixer or fork.
  • Add pecans and syrup mixture to the eggs and stir well with a fork.
  • Pour into frozen, unbaked pie shell and place on a cookie sheet.
  • Bake for 45 minutes.
  • After removing from the oven, brush the top of the pie and the crust with heavy cream.
  • Cool completely! Serve with fresh whipped cream if desired.
  • This can be made a day or 2 in advance and keeps very well covered in foil.

Nutrition Facts : Calories 3540.9, Fat 259.8, SaturatedFat 72.5, Cholesterol 761.5, Sodium 2192.2, Carbohydrate 267.7, Fiber 22.3, Sugar 156.7, Protein 46.7

KENTUCKY PECAN PIE



Kentucky Pecan Pie image

This pie is a family favorite. I get many requests to make this for our church bake sales.

Provided by Allrecipes Member

Categories     Pecan Pie

Time 1h15m

Yield 8

Number Of Ingredients 7

1 cup white corn syrup
1 cup packed brown sugar
⅓ teaspoon salt
⅓ cup butter, melted
3 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 70.8 g, Cholesterol 90.1 mg, Fat 26.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 327.6 mg, Sugar 38.4 g

SUSAN MARIA'S AMAZING PECAN PIE



Susan Maria's Amazing Pecan Pie image

I have not tried this recipe. I got this recipe from Obesity Help. It was posted by Carol H. She says "The ingredient list is specific, and substitutions won't work. To make this pie you must have Steel's Country Maple Syrup, which can be ordered. When I tried to make this recipe using other brands of sugar-free syrup, the custard became muddy and quite frankly, tasted awful. The Steel's syrup is very thick, and that makes a huge difference. Even though this pie is sweet, it doesn't have any sugar to act as a preservative and must be kept in the refrigerator, or it will spoil".

Provided by internetnut

Categories     Pie

Time 45m

Yield 1 pie, 10-12 serving(s)

Number Of Ingredients 11

3 large eggs
3/4 cup Splenda granular
1 pinch table salt
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
3/4 cup steel's sugar-free maple syrup (available on the website)
1/2 cup chopped pecans, plus
10 pecan halves
1 (9 inch) homemade unbaked pie shells (not deep dish)
whipped cream, sweetened with
Splenda granular

Steps:

  • Preheat the oven to 350˚F.
  • Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup. Mix in the chopped pecans and pour the filling into the pie crust. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, until the sides are set but the center is still a bit soft.
  • Cool to room temperature and serve in small wedges with Splenda-sweetened whipped cream.
  • Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub. Inc. all rights reserved.

Nutrition Facts : Calories 202.4, Fat 17, SaturatedFat 5.3, Cholesterol 75.7, Sodium 159.1, Carbohydrate 9.3, Fiber 1.3, Sugar 0.5, Protein 3.7

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