Butter Pecan Pie Moonshine Recipes

BUTTER PECAN PIE

Butter Pecan Pie image

From Duncan Hines: "This pie is silky and sweet. And the pecans are so crunchy and buttery. It's bound to become one of your favorites in your recipe box."

Provided by Pinay0618

Categories Pie

Time 4h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup coarsely chopped pecans
1/4 cup butter or 1/4 cup margarine
1 (12 ounce) container duncan hines creamy home-style buttercream frosting
1 (8 ounce) package cream cheese
1 cup frozen non-dairy topping, thawed
pecan halves
1 (9 inch) prepared graham cracker pie crust

Steps:

Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl.
Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping.
Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm.

Nutrition Facts : Calories 421.4, Fat 35.3, SaturatedFat 14.3, Cholesterol 46.4, Sodium 297.9, Carbohydrate 24.3, Fiber 1.8, Sugar 14.2, Protein 4.8

BUTTER-PECAN PIE

Butter-Pecan Pie image

This luscious ice cream dessert was inspired by old-fashioned pecan pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 7h30m

Number Of Ingredients 5

Ingredients

1 cup pecans
1/4 cup sugar
3/4 cup all-purpose flour, (spooned and leveled)
2 tablespoons butter
2 pints butter-pecan ice cream, softened

Steps:

In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until moist clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees.
With a fork, prick bottom of crust all over. Bake until golden, 20 to 25 minutes (if crust puffs up, gently press down with the back of a spoon). Let cool completely.
Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans; sprinkle on top. Freeze, covered loosely with plastic wrap, until firm, at least 6 hours and up to overnight.

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