PECAN PIE FILLING RECIPE RECIPES

PECAN PIE FILLING RECIPE | MYRECIPES

Pecan Pie Filling Recipe | MyRecipes image

Provided by MyRecipes

Total Time 4 hours 14 minutes

Prep Time 7 minutes

Cook Time 7 minutes

Yield Makes about 3 cups

Number Of Ingredients 8

Ingredients

½ cup firmly packed dark brown sugar
¾ cup dark corn syrup
⅓ cup cornstarch
4 egg yolks
1 ½ cups half-and-half
⅛ teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

PECAN PIE FILLING RECIPE - FOOD NETWORK

PECAN PIE FILLING Recipe - Food Network image

Provided by Food Network

Categories dessert

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 16 to 20 servings

Number Of Ingredients 15

Ingredients

6 eggs
1/2 cup sugar
1/2 cup flour
4 cups dark corn syrup
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 cups chopped pecans
Pie Crust, recipe follows
1 cup unsalted butter
1 cup solid vegetable shortening
4 cups cake flour
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons kosher salt
1/4 to 1/2 cup cold water

Steps:

Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

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