FRIED PECAN PIES

08 October, 2016rodster385Comments (0)

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FRIED PECAN PIES
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1⁄4 cup all-vegetable shortening
1⁄4 cup cold butter
5 to 7 tablespoons ice water
1⁄3 cup firmly packed dark brown sugar
1⁄3 cup dark corn syrup
3 tablespoons water
1 tablespoon butter
1⁄4 teaspoon salt
1 cup pecan pieces
1 teaspoon vanilla extract Canola oil for frying
1 tablespoon sugar
Garnish: 1 tablespoon natural unsweetened cocoa powder
Instructions
In the work bowl of a food processor, combine flour and salt; pulse 2 times. Add shortening and butter; pulse until crumbly, 4 to 5 times. Transfer mixture to a large bowl. Sprinkle ice water, 1 tablespoon at a time, over dry ingredients, tossing with a fork just until moistened. Place dough on a lightly floured surface; gently knead until combined, 2 to 3 times. Shape into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
In a medium saucepan, bring brown sugar, corn syrup, 3 tablespoons water, butter, and salt to a boil over medium-high heat. Reduce heat to low; simmer for 2 minutes. Remove from heat; stir in pecans and vanilla. Let cool for 15 to 20 minutes.
On a lightly floured surface, roll dough to approximately 1⁄8-inch thickness. Using a 3 1⁄2-inch round cutter, cut dough into 12 rounds, rerolling scraps as necessary. Using a pastry brush, moisten edges of dough with water. Spoon 2 teaspoons pecan mixture into center of dough. Fold dough over; press edges with a fork dipped in flour to seal.
Fill a large deep cast-iron skillet halfway with canola oil. Heat over medium-high heat until a deep-fry thermometer reads 350°.
Gently place pies in hot oil. Fry in batches, turning occasionally, until golden brown, 3 to 5 minutes per batch. Adjust heat to maintain a temperature at 350° if necessary. Remove pies with a slotted spoon; drain on several layers of paper towels. Let cool for 10 minutes.
Sprinkle with sugar. Sift cocoa over pies, if desired


Coconut Pecan German Chocolate Pie

29 September, 2015rodster385Comments (0)

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Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water

FILLING:

4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans

TOPPING:

1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

Directions
1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.


SWEET POTATO PECAN PIE

13 September, 2015rodster385Comments (0)

SWEET POTATO PECAN PIE

Directions
INGREDIENTS
1 (9 - inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
1/4 cup margarine or butter
1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk,(NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs


METHOD
Pecan Topping
Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.
Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.


PUMPKIN PECAN PIE

13 September, 2015rodster385Comments (0)

PUMPKIN PECAN PIE

Directions
INGREDIENTS
Pumpkin Layer:
3/4 cup pumpkin
2 tablespoons light brown sugar
1 large egg, beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Pecan Layer:
3/4 cup light corn syrup
1/2 cup light brown sugar
3 large eggs, beaten
3 tablespoons butter, melted
2 teaspoons vanilla
1/4 teaspoon grated lemon rind
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1 1/3 cups pecans
1 9-inch pie crust

METHOD
Preheat oven to 425 degrees F. Prepare pie shell.
Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon and nutmeg until smooth. In another bowl, combine corn syrup, brown sugar, eggs, butter, vanilla, lemon rind, lemon juice, and salt. Spread pumpkin layer into pie shell, then spoon pecan mixture over it. Bake for 20 minutes, then reduce to 350 degrees F and bake for 20-30 minutes more. Filling will puff slightly but will not be completely set. Cool before serving


APPLE PECAN PIE

13 September, 2015rodster385Comments (0)

APPLE PECAN PIE

Directions
INGREDIENTS
2 cups apples, thinly sliced
1/2 cup brown sugar
1/4 cup dark molasses
3 tablespoons brandy
3 eggs, beaten
1 cup pecans, chopped
1/4 cup butter
1/4 cup light corn syrup
2 tablespoons lemon juice
1 9-inch pie crust, unbaked


METHOD
Preheat oven to 350 degrees F. Prepare pie shell.
Cream the butter and sugar until smooth. Stir in eggs, molasses, corn syrup, brandy and lemon juice. Add apples and pecans and mix thoroughly. Pour filling into pie shell. Sprinkle with nutmeg. Bake for 40 minutes or until the filling is bubbly and crust brown. Cool before serving.


UPSIDE DOWN APPLE PECAN PIE

13 September, 2015rodster385Comments (0)

UPSIDE DOWN APPLE PECAN PIE

Directions
INGREDIENTS
4 tablespoons butter
1 cup pecan halves
1/2 cup brown sugar
1 teaspoon vanilla
1 tablespoon maple syrup
4 peeled, cored, sliced, tart apples
2 tablespoons white sugar
1/2 tablespoon lemon juice
1 teaspoon cinnamon
1 tablespoon flour
1 tablespoon currants
dash of salt
1 egg, beaten
2 9-inch pie crusts, unbaked


METHOD
Spread butter on sides and bottom of non-stick pie plate. Press pecans, round side down, into butter. Mix brown sugar, vanilla, and maple syrup and pack tightly on top of pecans. Cover with a pie crust and press down. Mix apples, white sugar, lemon juice, cinnamon, flour, currants, and salt and spoon mix over dough. Brush edge with egg. Cover with another pie crust and pinch edges to pleat dough. Cut 4 slits in top.
Bake at 400 degrees F for 45 minutes. Cool 5 minutes and invert onto large plate and tap bottom.


DATE PECAN PIE

13 September, 2015rodster385Comments (0)

DATE PECAN PIE

Directions
INGREDIENTS
1 9-inch pie crust, unbaked
3/4 cup butter
3/4 cup brown sugar
2 egg yolks
1/2 cup evaporated milk
2 egg whites
3/4 cup chopped pecans
1 cup chopped dates
1/8 teaspoon powdered cloves
1/4 teaspoon cinnamon

METHOD
Cream the butter, add sugar, and beat until creamy. Add the egg yolks one at a time. Blend in the milk, spices, pecans, and dates. Beat the egg whites until stiff and fold into mixture. Pour the mixture into pie crust and spread evenly. Bake 40 minutes at 350 degrees F. Serve with whipped cream.


HONEY CRUNCH PECAN PIE

13 September, 2015rodster385Comments (0)

HONEY CRUNCH PECAN PIE

Directions
INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1/4 cup and 2 tablespoons cold water
1 teaspoon distilled white vinegar
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon
1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves


METHOD
Preheat oven to 350 degrees F (175 degrees C)
To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, _ teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.


VERY CHOCOLATE PECAN PIE

13 September, 2015rodster385Comments (0)

VERY CHOCOLATE PECAN PIE

Directions
INGREDIENTS
3 eggs, beaten until frothy
1/3 cup sugar
1/6 cup dark corn syrup
1/6 cup light corn syrup
1/6 cup honey
1 stick butter
12 oz. semisweet chocolate chips
1/4 cup flour
1/8 tsp. salt
1/4 tsp. vanilla
1 cup pecan pieces
1 9-inch pie shell, unbaked

METHOD
Preheat oven to 325 degrees F. Melt 2 tablespoons of the butter. Cut up the rest of the butter and melt with 2/3 to 3/4 of the chocolate chips. Blend all ingredients together and pour mixture into unbaked pie shell and bake for 40 minutes or until set.


BOURBON CHOCOLATE PECAN PIE

13 September, 2015rodster385Comments (0)

BOURBON CHOCOLATE PECAN PIE

Directions
INGREDIENTS
1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten lightly
1/4 cup bourbon
1 tsp. vanilla extract
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup pecan pieces
1 9-inch pie shell, unbaked


METHOD
Preheat oven to 325 degrees F.
Combine sugar, corn syrup, and butter in a small sauce pan and cook over medium heat until butter melts and sugar dissolves, stirring constantly. Cool slightly. Beat eggs, bourbon, vanilla, and salt in a large bowl and gradually add sugar mixture, beating with a wire whisk. Stir in chocolate chips and pecans. Pour into unbaked pie shell and bake for 50-55 minutes or until set.


FUDGEY PECAN PIE

13 September, 2015rodster385Comments (0)

FUDGEY PECAN PIE

Directions
INGREDIENTS
1/3 cup butter
2/3 cup white sugar
1/2 cup cocoa powder
3 eggs
1 cup light corn syrup
1/4 teaspoon salt
1 cup chopped pecans
1 (9 inch) unbaked pie crust
1/2 cup heavy cream, chilled
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract


METHOD
Heat oven to 375 degrees F.
Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.
Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust.
Bake 45-50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with sweetened whipped cream and pecans, if desired.
To make sweetened whipped cream: Stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff.
Variation: Fudgey Mocha Pecan Pie: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.


CRANBERRY PECAN PIE

13 September, 2015rodster385Comments (0)

CRANBERRY PECAN PIE

Directions
INGREDIENTS
3 eggs, beaten
1 cup light corn syrup
2/3 cup sugar
2 tablespoons butter, melted
1 cup fresh cranberries, coarsely chopped
1 cup pecans, chopped
1 tablespoon orange zest, grated
1 9-inch pie crust, unbaked


METHOD
Preheat oven to 350 degrees F. Prepare pie shell.
Combine eggs, sugar, corn syrup, and sugar. Stir in cranberries, pecans, and orange zest. Pour filling into pie shell. Bake for 1 hour or until the mixture is firm in the center. Cool before serving


BUTTERMILK PECAN PIE

13 September, 2015rodster385Comments (0)

BUTTERMILK PECAN PIE

Directions
INGREDIENTS
1/2 cup butter or margarine
2 cups sugar
3 eggs
2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1/2 cup chopped pecans
1 9-inch pie crust, unbaked


METHOD
Cream butter or margarine and sugar together, adding sugar gradually. Add eggs one at a time. Blend in vanilla, flour and salt. Add buttermilk and mix gently. Sprinkle pecans in pie crust and pour custard mixture over pecans. (Pecans will come to the top as the pie bakes). Bake in a 300 degree F oven for 1 1/2 hours. Test by inserting a knife in center of pie.


SOUR CREAM PECAN PIE

13 September, 2015rodster385Comments (0)

SOUR CREAM PECAN PIE

Directions
INGREDIENTS
2 eggs, separated
1 cup sour cream
1 cup sugar
1/4 cup flour
1/2 teaspoon vanilla
1/4 teaspoon salt
1 9-inch pie crust, baked
1 cup brown sugar
1 cup pecans, chopped


METHOD
Preheat oven to 375 degrees F. Prepare pie shell.
In saucepan, combine egg yolks, sour cream, sugar, flour, vanilla and salt. Cook and stir over medium heat for 5 minutes until thickened. Pour filling into baked pie shell. In mixing bowl, beat egg whites until soft peaks form. Gradually add brown sugar and continue to beat until stiff. While filling is still warm, spread egg white topping over filling. Sprinkle with pecans and bake for 12-15 minutes until golden. Cool before serving.


BLACK-BOTTOM PECAN PIE

13 September, 2015rodster385Comments (0)

BLACK-BOTTOM PECAN PIE

Directions
INGREDIENTS
1 oz. bittersweet chocolate
5 tsp. heavy cream
1 tsp. sugar
9 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons light brown sugar
1 cup light corn syrup
2 tsp. vanilla extract
5 tsp. bourbon
5 eggs
1 cup pecan pieces
1 9-inch pie shell, unbaked


METHOD
Preheat oven to 350 degrees F. Melt chocolate in double boiler over simmering water. In sauce pan, heat cream and sugar, stirring until sugar dissolves. Whisk in chocolate until blended. Spread mixture in unbaked pie shell. Freeze to set chocolate.
In large bowl, beat brown sugar, syrup, vanilla, and bourbon until smooth. Add eggs one at a time, blending with mixer. Beat in butter. Spread pecans evenly in unbaked pie shell and pour in filling. Bake for about 45 minutes or until set. Serve with Whiskey Sauce.
WHISKEY SAUCE
4 tablespoons unsalted butter
1/3 cup water
1 egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup whiskey
Melt butter in double boiler over simmering water. In bowl, whisk together sugar and egg, then stir into melted butter. Add hot water and simmer about 7 minutes, stirring until mixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.


APPLE - PECAN TARTS

13 September, 2015rodster385Comments (0)

APPLE - PECAN TARTS

Directions
INGREDIENTS
1/2 c. soft butter
1 c. sugar
3 eggs, slightly beaten
1/4 tsp. salt
3/4 c. dark corn syrup
1 tsp. vanilla flavoring
1 1/2 c. peeled, finely chopped apple
1 1/4 c. coarsely chopped pecans
Pastry for a double crust 9" pie
Pecan halves


METHOD
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, salt, syrup and vanilla; mix well and stir in apple and chopped pecans.
Roll dough to 1/8 inch thickness on a lightly floured surface. Line 12 tart pans with pastry; flute edges. Fill each with pecan mixture. Bake at 325 degrees for 45 minutes or until done. Cool. Garnish with pecan halves. Yield 12 (if frozen tart shells are used, yield is 15- 18 tarts).


APPLESAUCE PECAN PIE

13 September, 2015rodster385Comments (0)

APPLESAUCE PECAN PIE

Directions
INGREDIENTS
1/2 c. butter
1 c. sugar
3/4 c. dark corn syrup
3 eggs
1/4 tbsp. salt
1 tbsp. vanilla
3/4 c. thick canned applesauce
1 1/2 c. pecans


METHOD
Cream butter and sugar until light and fluffy. Beat in corn syrup, eggs, one at a time. Add salt and vanilla. Stir in applesauce, pecans; pour in deep pie shell. Bake 350 degrees about 45 minutes. Pie will still be soft, but will stiffen on standing.


Mystery Pecan Pie

13 September, 2015rodster385Comments (0)

Mystery Pecan Pie

Directions
8 oz. cream cheese
1/3 c. plus 1/4 c. sugar
4 eggs
2 tsp. vanilla
1/4 tsp. salt
1 1/4 c. pecans, chopped
1/2 c. corn syrup
8 inch pie crust

Beat cheese, 1/3 cup sugar, 1 egg and 1 teaspoon vanilla and salt in bowl until smooth. Set aside.
Beat 3 eggs, add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla, blend well. Spread cream cheese mixture in pie shell. Sprinkle with pecans. Pour syrup mixture over pecans. Bake at 375 degrees for 35-40 minutes until center is firm.


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