Mrs Ks Toll House Pecan Pie Recipes

TOLL HOUSE PIE II

Steps:

• Cut shortening into 1 cup flour and salt until particles are size of small peas. Sprinkle in water (1 tablespoon at a time) tossing with fork until all flour is moistened and pastry almost cleans side of bowl. 1 to 2 teaspoons more of water can be added, if necessary.
• Gather pastry into ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inch larger than inverted 9x1-1/4 inch pie plate. Fold pastry into quarters. Place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry 1inch from rim of plate. Fold and roll pastry under, even with plate. Flute.
• Preheat oven to 325 degrees F (165 degrees C).
• In large bowl, beat eggs until foamy. Add 1/2 cup flour and brown and white sugars. Beat until well-blended. Blend in butter. Stir in chocolate morsels and walnuts. Pour into the pastry-lined pie plate.
• Bake at 325 degrees F (165 degrees C) until set, about 1 hour. Serve warm with whipped cream or ice cream. Makes about 8 to 12 servings.

MRS. K'S TOLL HOUSE PECAN PIE

Steps:

• Preheat oven to 400 degree F.
• In a medium size bowl, mix Karo syrup, sugar, butter, and eggs.
• Add salt and vanilla; set aside.
• Sprinkle dry pecans over the bottom of the pastry shell.
• Pour liquid mixture evenly over the top of the pecans.
• Bake at 400 degrees F for 10 minutes then at 375 degrees F for 30 minutes or until set (Note the oven temperature change).
• Cool.
• Serve with whipped cream.

NESTLE TOLL HOUSE CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325*.
• Beat eggs in large mixer bowl on high speed until foamy.
• Beat in flour, granulated sugar and brown sugar.
• Beat in butter.
• Stir in chocolate chips and nuts.
• Spoon into pie shell.
• Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.
• Cool on wire rack.
• Serve warm with vanilla ice cream, if desired.

PECAN PIE WITH MRS. KOSTYRA

Steps:

• Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
• Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
• Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

TOLLHOUSE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs in a mixing bowl until foamy. Add flour, white sugar, and brown sugar; beat into the eggs. Blend butter, milk, and vanilla extract into the egg mixture. Stir walnuts, coconut, and chocolate chips into the egg mixture; pour into the pie shell. Place pie onto a baking sheet.
• Bake in preheated oven until cooked through, about 1 hour.

TOLL HOUSE PIE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell.
• Bake for 1 hour. Remove from oven, and cool for 30 minutes before cutting.