"LOVELESS" PECAN PIE
Steps:
- Preheat the oven to 375 degrees F.
- Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.
- Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.
LOVELESS CAFE BLUE RIBBON PECAN PIE
The Loveless Cafe has been a famous resturant/hotel in Nashville Tennessee since 1951. To this day they still serve great country recipes. Everything they make is from scratch, including this pie. Enjoy!
Provided by Loves2Teach
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first 6 ingredients together with a wire wisk until smooth.
- Place the pecans in the pie shell.
- Pour the custard mix over the nuts and bake at 375 for 30 minutes, or until filling puffs up and rises about the edges of the pie shell.
- Carefully remove the pie from the oven and let cool before slicing.
Nutrition Facts : Calories 496.6, Fat 28.3, SaturatedFat 7.3, Cholesterol 94.5, Sodium 188.8, Carbohydrate 60.1, Fiber 2.6, Sugar 25.6, Protein 5.5
TEXAS PECAN PIE
I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.-Michelle Shockley, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside., In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 151mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
BLUE RIBBON PECAN PIE
I dislike using Corn Syrup in my pecan pies, because most are GMO (bad bad bad). Finding organic corn syrup is time consuming and expensive. I like to use the recipe for Lyle's Golden Syrup normally. Found this recipe on FB and thought it might be good since all the ingredients are on hand.
Provided by Bonnie Beck
Categories Pies
Number Of Ingredients 1
Steps:
- 1. Blue Ribbon Pecan Pie Recipe By Mario Gutierrez Game plan: If you choose, you can decorate the top of your pie by arranging about a 1/2 cup of pecan halves around the edge of the filling, next to the crust. INGREDIENTS Flour, for dusting the work surface Flaky Pie Crust 1 cup packed light brown sugar, dark muscovado sugar, or turbinado sugar 2/3 cup raw honey 5 1/2 tablespoons unsalted butter at room temperature, plus more for coating the pie plate 2 tablespoons dark rum 3 large eggs 1 tablespoon AP flour 2 tablespoons heavy cream 2 cups pecan halves, coarsely chopped (about 8 ounces) 2 teaspoons vanilla extract 1/2 teaspoon grated orange zest 1/4 teaspoon fine salt INSTRUCTIONS Heat the oven to 350°F and arrange a rack in the lower third. Coat a 9-inch pie plate with butter; set aside. On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick. Without stretching the dough, line the prepared pie plate and trim to leave a 3/4-inch overhang. Fold the overhanging dough underneath itself, crimping the edges with two fingers along the rim of the pie plate to form a high, fluted border. Cover the pie shell in plastic and chill until needed. Place the sugar, honey, butter, and rum in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan. Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes. Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated, then beat into the cooled syrup. Add the pecans, vanilla, flour, cream, orange zest and salt and stir to combine. Pour into the chilled pie shell. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack.
- 2. Slightly sweetened whipped cream or vanilla ice cream, for serving.
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