NO BAKE PECAN CREAM PIE
This quick & easy No Bake Pecan Cream Pie is so light, fluffy, and creamy, and also chock-full of toasted pecans. You can prep this No Bake Pecan Cream Pie in minutes, avoiding long days in the kitchen during the holidays!
Provided by Sarah
Categories Dessert
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together sweetened condensed milk, milk, dry pudding mix, butter extract, and 2 cups toasted pecans (reserving 1/2 cup for garnish).
- Fold in whipped topping.
- Spread into prepared pie crust. I use a larger, 9 oz. crust, but sometimes the smaller, 6 oz. crusts are easier to find in stores. This can make two smaller 6 oz. pies.
- Refrigerate til set, at least 2 hours.
- If desired, garnish with additional whipped cream and remaining toasted pecans. Cut and serve.
ALMOND CREAM PIE OR PECAN CREAM PIE
A cream pie with whip cream topping. Also a pecan veneration. **Note prep time includes pie chill time to set cream.
Provided by Coppercloud
Categories Pie
Time 7h15m
Yield 1 9" pie, 12 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, combine, sugar, salt and cake flour. Stir in milk and egg yolks. Whisk all smooth.
- Cook on med-high for 3 minutes while stirring. Turn down heat. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
- Take mixture off heat, stir in butter, and both extracts. Add chopped almonds. Stir until blended. Pour into bowl, cover and cool. Once cool to touch, pour into already cooked pie shell. Cover with plastic wrap, directly on cream(to prevent a skin from forming).
- Chill in fridge for 4-6 hours.
- For Topping: in a chilled bowl, pour whipping cream, powder sugar and vanilla. Whip until soft peaks form.
- Spoon or pipe onto chilled pie. Garnish with toasted slivered almonds.
- Variation: pecan cream pie: take out almond extract, increase vanilla extract to 1 teaspoon. Use chopped toasted pecans instead of almonds for filling and use toasted chopped pecans for garnish.
Nutrition Facts : Calories 374.2, Fat 23, SaturatedFat 8.8, Cholesterol 100.3, Sodium 229, Carbohydrate 34.7, Fiber 1.6, Sugar 15.7, Protein 8.5
BERTHA'S PECAN CREAM PIE
My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!
Provided by DebnBruce Shook
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
- Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 46.7 g, Cholesterol 107.3 mg, Fat 20.6 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 4.3 g, Sodium 179.2 mg, Sugar 29.7 g
ALMOND CREAM PIE
I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.
Provided by Pinaygourmet 345142
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Crust:.
- Preheat the oven to 375°F.
- Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
- Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
- Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
- Prepare the filling:.
- In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
- Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
- Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
- Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 699.5, Fat 40.5, SaturatedFat 16.1, Cholesterol 125.7, Sodium 566.7, Carbohydrate 72.5, Fiber 5.2, Sugar 23.9, Protein 15.3
VEGAN PECAN PIE
This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.
Provided by Petra Paredez
Yield Makes one 9-inch (23-cm) pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
- Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you'd like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.
- Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.
ALMOND PECAN PIE
Make and share this Almond Pecan Pie recipe from Food.com.
Provided by BlackBalletFlats
Categories Pie
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling.
- To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl.
- Whisk.
- Stir in the pecans and sliced almonds.
- Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design.
- Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking.
- Bake at 375 for 40-50 minutes, or until filling has set.
- Let cool completely on cooling rack. Refrigerate. It's easiest to slice pie when its cold!
- Serve cool with whipped cream or warm with vanilla bean ice cream. You'll have to imagine the dollop of whipped cream.
Nutrition Facts : Calories 571.8, Fat 36, SaturatedFat 8.2, Cholesterol 121, Sodium 379.7, Carbohydrate 57.1, Fiber 3.4, Sugar 40.1, Protein 8.5
DAIRY HOLLOW HOUSE ALMOND PIE
At the Dairy Hollow House, a popular country inn and restaurant I ran with my husband, Ned, we enjoyed serving food that went beyond one region or nationality. California almonds add a delicious twist to this Southern recipe. We've since turned Dairy Hollow House into a non-profit writers' colony.-Crescent Dragonwagon, Eureka Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small heavy saucepan, melt butter over low heat until golden brown. Cool. In a large bowl, beat eggs blended. Add the sugar, corn syrup, honey, extracts, salt and melted butter. Stir in almonds; pour into pastry shell. , Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream if desired.
Nutrition Facts :
PECAN CREAM CHEESE PIE
Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. "A friend who loves to give out recipes shared this with me...I'm so glad she did!" Mildred reports.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.
Nutrition Facts : Calories 462 calories, Fat 33g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 287mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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