Trishas Pecan Pie Recipes

DEEP-DISH PECAN PIE

Steps:

• Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
• Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
• In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
• Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
• Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
• In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
• Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.

PECAN PIE

Steps:

• Preheat the oven to 325 degrees F.
• To make the filling, beat the sugars with the eggs in an electric mixer until creamy, about 5 minutes. Add the melted butter, vanilla, milk, flour, and chopped pecans. Pour the mixture into the shell. Arrange the pecan halves on top of the pie in a circular pattern.
• Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools.
• Serve warm, topped with vanilla ice cream, or at room temperature with a dollop of whipped cream.

PECAN PIE

Steps:

• Preheat the oven to 325 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9 1/2-inch deep-dish pie plate; fold the overhanging dough under itself and crimp the edges.
• In a large mixing bowl, whisk the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
• Bake the pie for about 55 minutes. Check for doneness by shaking the pan slightly: The pie should be firm with a slight jiggle in the center. Let cool on a rack, about 2 hours. Serve topped with ice cream or whipped cream.

LEMON PECAN SLAB PIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
• Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
• In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
• Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.

TRISHA YEARWOOD'S PECAN PIE MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• 2. In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• 3. In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients,
• 4. Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes..

LEMON PECAN PIE

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
• Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.

PECAN-PIE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

BESS LONDON'S PECAN TASSIES

Steps:

• With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
• In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
• Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

DEEP-DISH PECAN PIE TRISHA-YEARWOOD RECIPE

Steps:

• Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray. Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done. In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle. Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined. Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce. Caramel Sauce: Special equipment: a 9-inch springform pan and pastry brush In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted. Serve immediately or cool completely and store at room temperature in an airtight container for up to one week. Yield: 2 cups Recipe courtesy of Trisha Yearwood