CUSTARD PECAN PIE RECIPE | EATINGWELL
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
Categories Thanksgiving Dessert Recipes
Total Time 2 hours 10 minutes
Number Of Ingredients 9
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
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
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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PECAN CUSTARD PIE RECIPE - COOKEATSHARE
Reviews 1
Calories 427 per serving
- Sprinkle pecans in bottom of pie shell. Blend custard mix with lowfat milk in a saucepan; add in egg yolk. Bring to a boil quickly. Remove from heat; cold 15 min, stirring often. Pour into pie shell and refrigeratetill set, about 3 hrs. Chill any leftover pie.
MERINGUE-TOPPED PECAN CUSTARD PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Desserts
Calories 522 calories per serving
- On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.
CHOCOLATE AND COCONUT PECAN CUSTARD PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 2 hours 15 minutes
Calories 580 per serving
- Bake 50 to 60 minutes or until golden brown, top is puffed and center is almost set. Cover crust with foil during last half of baking, if necessary, to prevent excessive browning. Cool at least 1 hour. Serve warm or cooled. Store covered in refrigerator.
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