PECAN PIE BITES RECIPE RECIPES

PECAN PIE RECIPE - HOW TO MAKE EASY PECAN PIE

Pecan Pie Recipe - How to Make Easy Pecan Pie image

Making perfect pecan pie is easier than you think. The Pioneer Woman shows you how with her delicious pecan pie recipe. Serve it at all your holiday gatherings. Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.

Provided by Ree Drummond

Categories おせち Thanksgiving baking comfort food dessert main dish snack

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 whole unbaked pie crust (I use "Sylvia's Perfect Pie Crust" recipe)
1 c. white sugar
3 tbsp. brown sugar
1/2 tsp. salt
1 c. corn syrup
3/4 tsp. vanilla
1/3 c. melted butter (salted)
3 whole eggs, beaten
1 c. (heaping) chopped pecans

Steps:

First, whip up your pie crust using Sylvia's Perfect Pie Crust. Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES RECIPE | REE ...

Chocolate-Caramel-Pecan Pretzel Bites Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 1 hours 45 minutes

Cook Time 25 minutes

Yield 24 pretzel turtles

Number Of Ingredients 4

Ingredients

24 pecan halves
24 mini pretzel twists
24 individually wrapped soft caramel squares
8 ounces good-quality milk chocolate, melted

Steps:

Preheat the oven to 325 degrees F.
Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

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Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.

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