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.
YUMMY TEXAS PECAN PIE
This ooey-gooey pie's luscious and creamy filling offers that good old familiar flavor so many have come to love! -Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour filling into crust. Cover edge with foil. , Bake for 35 minutes. Remove foil; bake until puffed and golden (center will not be set), 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 543 calories, Fat 20g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 215mg sodium, Carbohydrate 93g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
TEXAS PECAN AND CHOCOLATE PIE
Categories Chocolate Egg Nut Dessert Bake Christmas Thanksgiving Pecan Fall Spring Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For crust:
- Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
- For filling:
- Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
- Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
- Cool pie completely on rack.
TEXAS PECAN PIE
Make and share this Texas Pecan Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, sugar, corn syrup, salt, and vanilla in a medium mixing bowl; beat well.
- Add eggs, and beat well.
- Stir in pecans.
- Pour into pastry shell.
- Bake at 375 degrees for 45-50 minutes.
Nutrition Facts : Calories 710.4, Fat 36.7, SaturatedFat 11.1, Cholesterol 168.1, Sodium 504.2, Carbohydrate 93.6, Fiber 2.8, Sugar 49.7, Protein 7.8
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
TEXAS YUM YUM
My mother is the master at making this every Thanksgiving, and it is my favorite dessert that she makes. I like this days after its made, and I like to sneak some in a cup for a midnight snack...you can't have just one bite!
Provided by AlainaF
Categories Dessert
Time 12h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
- Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
- In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
- Spread over crust.
- In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
- Spread over cream cheese layer.
- Spread the other container of cool whip over top of pudding mix.
- Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.
Nutrition Facts : Calories 632, Fat 45.5, SaturatedFat 24, Cholesterol 29.4, Sodium 313.4, Carbohydrate 52, Fiber 2, Sugar 33.8, Protein 7.2
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