CUSTARD PECAN PIE RECIPES RECIPES

CUSTARD PECAN PIE RECIPE | EATINGWELL

Custard Pecan Pie Recipe | EatingWell image

While every bit as delish as the classic pie, this one has less sugar. Cane syrup, a toasty alternative to corn syrup or molasses, sweetens the pie along with brown sugar. Because the filling for the pie is wet, we brush the crust with egg white and par-bake it to create a barrier to prevent sogginess.

Provided by Virginia Willis

Total Time 2 hours 10 minutes

Number Of Ingredients 9

Ingredients

1 disk Yogurt Pie Crust (see Associated Recipe)
3 large eggs, divided
1 tablespoon all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
½ cup buttermilk
½ cup packed light brown sugar
¼ cup cane syrup or dark corn syrup
1 teaspoon vanilla extract
1?¾ cups pecan halves, chopped

Steps:

Preheat oven to 425°F.
Roll pie crust into a 13-inch circle, about 1/8 inch thick, on a lightly floured surface. Transfer to a 9-inch pie pan. Fold the overhanging pastry under itself along the rim of the pan. Press a fork around the edge or flute it by pinching with your finger and thumb to crimp the folded dough.
Separate 1 egg, placing the white in a small bowl. Place the yolk in a medium bowl. Whisk the egg white with a fork until frothy. Brush the crust with the egg white. Add any remaining white to the bowl with the yolk. Bake the crust until pale golden, about 10 minutes.
Meanwhile, add the remaining 2 eggs to the bowl with the yolk and white and whisk until smooth. Add flour and whisk until smooth. Add butter, buttermilk, brown sugar, cane (or corn) syrup and vanilla and whisk until well incorporated. Stir in pecans.
Reduce oven temperature to 350°. Add the pecan mixture to the crust. Bake the pie until the filling is set and golden brown, about 45 minutes. Transfer the pie to a rack and let cool to room temperature, about 1 hour.

Nutrition Facts : Calories 316 calories, CarbohydrateContent 28 g, CholesterolContent 73 mg, FatContent 22 g, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 7 g, SodiumContent 71 mg, SugarContent 15 g

PECAN PIE VII RECIPE | ALLRECIPES

Pecan Pie VII Recipe | Allrecipes image

This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans.

Provided by Deanne Gates

Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 - 9 inch deep dish pie or 2 regular 9 inch pies

Number Of Ingredients 9

Ingredients

1 (9 inch) deep dish pie crust
2 cups light brown sugar
1 tablespoon all-purpose flour
½ cup melted margarine
1 cup evaporated milk
1 teaspoon vanilla extract
3 eggs
1 cup chopped pecans
1 cup pecan halves

Steps:

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

Nutrition Facts : Calories 687.7 calories, CarbohydrateContent 73.2 g, CholesterolContent 78.9 mg, FatContent 42.5 g, FiberContent 2.9 g, ProteinContent 8.3 g, SaturatedFatContent 8.1 g, SodiumContent 353.7 mg, SugarContent 58.9 g

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