CRACKER BARREL PIES RECIPES
CRACKER BARREL PECAN PIES - BIGOVEN.COM
"Cracker Barrel pies are made in large batches this recipie is for three pies, by adding Hersheys chocolate chips you create Chocolate Pecan Pies"
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 18
Number Of Ingredients 8
Steps:
- "1.)preheat oven to 275 degrees F 2.)Place four ounces pecans into each pie shell, distribute evenly (3 oz chocolate chips for each pie in chocolate pecan, chips should be under the pecans) 3.)Mix egg product, sugar, margarine, salt, and corn syrup in a large mixing bowl with a wire wisk until mixture is uniform 4.) Pour approx. 1 LB 5 oz. mixture into each pie shell keeping the pecans even (5. place 3 Table spoons of chocolate chips onto the top of each pie in chocolate pecan) 6.) Bake at 275 F for 60 minutes or until done"
Nutrition Facts : Calories 706 calories, FatContent 36.8076170340071 g, CarbohydrateContent 97.5070056462117 g, CholesterolContent 0 mg, FiberContent 4.31886047243459 g, ProteinContent 4.58437519603304 g, SaturatedFatContent 5.92714435054984 g, ServingSize 1 1 Serving (155g), SodiumContent 176.207843914987 mg, SugarContent 93.1881451737771 g, TransFatContent 2.23577966879265 g
CRACKER BARREL CHOCOLATE PECAN PIE RECIPE - FOOD.COM
Make and share this Cracker Barrel Chocolate Pecan Pie recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- In a medium sized bowl, beat together eggs, add in sugar and mix well. Mix in corn syrup, salt, vanilla, and margarine.
- Place pecans and chocolate chips in pie shell. Pour mixture over nuts and chips. The pecans will rise up to the top when baking. Bake for 50 to 60 minutes.
- Chill before serving and between servings.
Nutrition Facts : Calories 437.8, FatContent 23.1, SaturatedFatContent 4.6, CholesterolContent 69.8, SodiumContent 323.5, CarbohydrateContent 56.8, FiberContent 2.4, SugarContent 25.6, ProteinContent 5.2
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CRACKER BARREL BUTTERMILK PIE RECIPE | SOUTHERN BUTTERMILK PIE
Not having ever lived in the southern US my experience with this dessert was about as minimal as it gets. The first buttermilk pie I tasted was at Cracker Barrel and I was immediately hooked on the sweetened vanilla custard with its distinct, but not overwhelming, tang from the buttermilk and lemon juice, balanced with a sweet garnish of strawberries and whipped cream. It’s a versatile dessert that is as well-suited for summertime get-togethers as it is for traditional southern winter holiday meals.
Now I’ve tasted over a dozen variations of this decades-old favorite—all but one of them coming out of my own oven—on my quest to discover the best way to make Cracker Barrel’s popular dessert. And finally, I hacked it.
The beauty of this recipe is its simplicity: you’ll need just a handful of common ingredients, a whisk, and an unbaked pie shell. You can make your own pie shell using your favorite recipe or buy a frozen unbaked crust at the supermarket to save time. My pie shell was made by Marie Callender’s and it was delicious.
Whisk together the filling in stages as described here, pour it into your pie shell, and bake it starting on the lowest rack so that the bottom of the pie gets browned. If you have a convection oven, this is a good time to use it so you’re sure to get even browning on top.
After about an hour your pie will be done, and when it cools, it's slicing time.
Find more of my Cracker Barrel copycat recipes here.
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