PECAN PIE MILLIONAIRE SHORTBREAD RECIPES

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MILLIONAIRE'S PECAN PIE RECIPE - FOOD.COM



Millionaire's Pecan Pie Recipe - Food.com image

Make and share this Millionaire's Pecan Pie recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
2 cups pure maple syrup
1 cup chopped pecans
1 (9 inch) baked deep dish pie shells

Steps:

  • Mix first three ingredients in medium sauce pan and bring to a boil over medium heat stirring constantly.
  • Continue to boil for four to seven minutes depending on altitude (lower = LESS).
  • Pour into baked pie shell and refrigerate for a minimum of three hours.
  • Serve with whipped cream or vanilla ice cream (or both yum).

Nutrition Facts : Calories 544.5, FatContent 19.4, SaturatedFatContent 5.3, CholesterolContent 16.9, SodiumContent 172.2, CarbohydrateContent 90.7, FiberContent 1.5, SugarContent 76.1, ProteinContent 5.9

PECAN PIE MAPLE SHORTBREAD BARS RECIPE



Pecan Pie Maple Shortbread Bars Recipe image

Because a whole slice of pecan pie is sometimes too big a commitment, these bite-sized Pecan Pie Maple Shortbread bars are perfection! Go stock up on a...

Provided by Aida Mollenkamp

Total Time 120 minutes

Prep Time 40 minutes

Yield 25 (1-inch) squares

Number Of Ingredients 11

1 3/4 cups roughly chopped pecans
1/2 cup unrefined granulated sugar
1 1/2 teaspoons kosher salt
1 cup all-purpose flour
12 tablespoons cold unsalted butter
3/4 cup packed packed light brown sugar
1/3 cup light corn syrup
1/4 cup Pure maple syrup
1 tablespoon dark rum
1 tablespoon pure vanilla extract
3 large eggs

Steps:

  • Prepare The Pan: Heat the oven to 350°F and arrange a rack in middle. Butter an 8 by 8-inch baking dish then line with parchement paper or aluminum foil, leaving a few inches of overhang on each side. Place the lined baking dish in the freezer until ready to use. 
  • Make The Shortbread Crust: Combine 3/4 cup of the pecans with the 1/2 cup of the granulated sugar, and 1 teaspoon of the salt in a food processor. Pulse until the nuts are a coarse meal. Add the flour and process until it's a fine meal and evenly mixed. Cut 8 tablespoons of the butter into small cubes, add it, and pulse until the mixture comes together in a clump. Using the back of a lightly floured measuring cup, press the mixture evenly into the prepared baking dish and place in the freezer for 10 minutes to cool briefly. Bake until lightly golden, about 25 to 30 minutes. Remove from the oven and let cool at least 10 to 15 minutes before continuing. Meanwhile, make the filling.
  • Make The Pecan Pie Filling: Melt the remaining 4 tablespoons of butter and roughly chop the remaining pecans. Whisk together the remaining 3/4 cup brown sugar, corn syrup, maple syrup, melted butter, dark rum (if using), vanilla, remaining 1/2 teaspoon of salt, and eggs in a small bowl until well combined. Add the pecans and stir to combine evenly. Pour the pecan mixture over the crust and return the baking dish to the oven.
  • Bake The Pecan Pie Bars: Bake until top is well browned, slightly puffed, and set (it will no longer jiggle when the pan is shaken), about 35 to 45 minutes. Remove from the oven and let cool completely before removing from dish. Using a sharp knife, cut into 1-inch squares and serve at room temperature or warmed slightly. 

Nutrition Facts : Calories

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