OLD-FASHIONED PECAN PIE RECIPE
Inspired by Louise Piper's winning pie at the 2011 Iowa State Fair.
Provided by Lyda Jones Burnette
Categories baby shower Barbeque birthday bridal shower dinner party Easter Father's Day feed a crowd Mother's Day picnic romantic meals Thanksgiving baking dessert
Total Time 1 hours
Prep Time 25 minutes
Cook Time 0S
Yield 10
Number Of Ingredients 9
Steps:
- Roll out half the dough (one disk) on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrigerate for 30 minutes to 1 hour. Preheat oven to 425°F. Combine maple syrup and next 3 ingredients in a 3 1/2-quart sauce-pan. Cook over medium heat, stirring often, until sugar dissolves, about 3 minutes. Remove from heat; let cool 5 minutes. Whisk in butter and salt. Whisk in egg yolks. Spread pecans evenly in prepared crust. Carefully pour syrup mixture over pecans. Place in preheated oven and reduce heat to 325°F. Bake for 45 to 50 minutes or just until filling is set and center jiggles slightly when gently shaken. Cool completely on a wire rack.
COCONUT CREAM MERINGUE PIE RECIPE: HOW TO MAKE IT
Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. —Joyce Reece, Mena, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. 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. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.
Nutrition Facts : Calories 366 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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