PECAN PIE LIQUEUR RECIPES
CLASSIC OLD FASHIONED SOUTHERN PECAN PIE RECIPE - RECIPES.NET
Indulge in a sweet buttery dessert with our Classic Old Fashioned Southern Pecan Pie Recipe! Love the simple and luscious flavors of a pecan pie even more.
Provided by Tracie Massey
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- If using a homemade crust, prepare the pie crust by placing it into an ungreased, regular 9-inch glass pie plate and fluting the edges.
- Whisk the eggs together, then whisk in the sugar.
- Stir in the corn syrup and the softened butter; mix well.
- Add the flour and the vanilla; combine well.
- Fold in the pecans.
- Pour mixture into the unbaked pie shell and bake at for about 55 to 60 minutes or until a knife inserted into the center comes out clean.
- Shield the outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent over-browning.
- Let the pie cool down completely, slice, then serve!
Nutrition Facts : Calories 432.00kcal, CarbohydrateContent 65.00g, CholesterolContent 69.00mg, FatContent 19.00g, FiberContent 2.00g, ProteinContent 5.00g, SaturatedFatContent 5.00g, ServingSize 8.00 , SodiumContent 139.00mg, SugarContent 52.00g
CLASSIC PECAN PIE RECIPE - BETTYCROCKER.COM
A rich, sticky- sweet pecan filling in Pillsbury™ pie crust makes a classic Thanksgiving dessert.
Provided by Betty Crocker Kitchens
Total Time 3 hours 25 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.
- In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.
- Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.
Nutrition Facts : Calories 620 , CarbohydrateContent 69 g, FatContent 7 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 270 mg
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This recipe came to The Times in 1983 from the renowned Louisiana chef Paul Prudhomme. Like its traditional pecan cousin, this pie is very sweet, so serve it with a little Chantilly cream on top.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american, cajun
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american, cajun
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