MAPLE PECAN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. —Mildred Wescom, Belvidere, Vermont
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. 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 bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts : Calories 561 calories, FatContent 35g fat (12g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 294mg sodium, CarbohydrateContent 58g carbohydrate (38g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
BESS LONDON'S PECAN TASSIES RECIPE | TRISHA YEARWOOD ...
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 tassies
Number Of Ingredients 9
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
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BESS LONDON'S PECAN TASSIES RECIPE | TRISHA YEARWOOD ...
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