PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
KENTUCKY PECAN PIE
This rich, dense Kentucky pecan pie recipe is perfect for your next party. It features a delicious dark chocolate filling topped with plenty of toasted pecans. -Emily Baldwin, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, corn syrup, brown sugar, flour, vanilla and salt. Stir in pecans, chocolate chips and butter. Pour into crust. Cover edge with foil. , Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 552 calories, Fat 29g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 253mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
KENTUCKY PECAN PIE
Hold on to your derby! This pecan pie goes beyond the original sweet, nutty delight and captures the flavors and traditions of Kentucky.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 12
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Nutrition Facts : Calories 630, Carbohydrate 75 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 44 g, TransFat 2 g
KENTUCKY CHOCOLATE PECAN PIE
This is our Test Kitchen's version of the regional classic. The chocolate pecan pie is infused with Kentucky bourbon.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup, butter, bourbon if desired, vanilla and salt. Stir in nuts. , Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 684 calories, Fat 44g fat (19g saturated fat), Cholesterol 199mg cholesterol, Sodium 282mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.
KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan
Provided by Matthew Johnson
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F (170°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
- Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
- In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
- Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
- Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
- While the cheesecake is cooking, prepare the stove-top pecan pie filling.
- In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
- Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
- Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
- Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
- Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
- If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
- Let the cheesecake chill in the refrigerator until completely set.
- Slice and serve cold or at room temperature.
- Enjoy!
Nutrition Facts : Calories 540 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 40 grams
KENTUCKY PECAN BARS
Damaris Phillips puts all the great flavors of pecan pie into an easy-to-serve bar. She gives the filling her own spin with a touch of bourbon and orange zest.
Provided by Damaris Phillips
Categories dessert
Time 2h15m
Yield 36 bars
Number Of Ingredients 16
Steps:
- For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
- In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely.
- For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop.
- Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up.
- Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.
- Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars.
KENTUCKY PECAN PIE (LIGHTER RECIPE)
Don't say no to dessert just yet! This lighter pecan pie has the same great Kentucky flavors as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Nutrition Facts : Calories 570, Carbohydrate 78 g, Cholesterol 0 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 44 g, TransFat 3 1/2 g
KENTUCKY DERBY PIE
A yummy chocolate chip cookie pie with nuts. Usually served warm with ice cream or whipped cream.
Provided by Noel_W
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
- Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
- Bake in the preheated oven until set, 45 to 50 minutes.
Nutrition Facts : Calories 694.1 calories, Carbohydrate 85.5 g, Cholesterol 123.5 mg, Fat 39.1 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 15.4 g, Sodium 262 mg, Sugar 51.1 g
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