PECAN PIE WITH WHIPPED CREAM RECIPES
PECAN PIE WITH VANILLA WHIPPED CREAM RECIPE | TIFFANI ...
Provided by Tiffani Thiessen
Categories dessert
Total Time 2 hours 10 minutes
Cook Time 45 minutes
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the pie: Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Add the corn syrup, sugar, bourbon, salt and vanilla bean paste. Whisk until mixed and the sugar is dissolved, 2 to 4 minutes. Remove from the heat and cool.
- Unroll the pie crusts and press into two 9-inch pie plates. Trim the excess around the rims and then crimp the edges. Evenly divide the pecans between the pie crusts. Set the pie plates on a large baking sheet.
- Whisk the eggs into the cooled sugar mixture and pour it over the pecans in both pie plates. Bake the pies until they are mostly set but still slightly jiggly in the center, 40 to 50 minutes. Let cool for at least 20 minutes before slicing.
- For the whipped cream: Put the cream in the bowl of a stand mixer and whip until foamy. Add the sugar and vanilla bean paste, and whip until soft peaks form. Be careful not to overbeat, or the cream will become grainy.
- Serve slices of pecan pie with a dollop of whipped cream.
DELUXE PECAN PIE RECIPE | ALLRECIPES
This pecan pie recipe is made deluxe with the addition of whipped cream and brandy. Omit the brandy, if desired.
Provided by Peanut
Categories Desserts Pies Pecan Pie Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together the eggs, sugar, butter, corn syrup, whipped cream, brandy, vanilla and salt.
- Stir in chopped pecans and pour into pie shell.
- Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve.
Nutrition Facts : Calories 336.3 calories, CarbohydrateContent 36.2 g, CholesterolContent 61.9 mg, FatContent 17.7 g, FiberContent 1.1 g, ProteinContent 3.4 g, SaturatedFatContent 4.4 g, SodiumContent 237.4 mg, SugarContent 20.9 g
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Pecan pie's classic custardy texture gets a boozy punch thanks to the addition of Baileys. The dark brown sugar and dark corn syrup make for a dark custard, but you could certainly use light brown sugar and light corn syrup if you prefer. For the ultimate boost in flavor, brush the finished warm pie with the remaining teaspoon of Baileys. Finish everything up with whipped cream or ice cream, or serve it for post-Thanksgiving breakfast with a cup of coffee.
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- Brush pie top evenly with remaining 1 tablespoon liqueur. Let cool completely on a wire rack, about 1 hour. Refrigerate until firm, about 2 hours.
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PECAN PIE WITH BOURBON WHIPPED CREAM - COUNTRY LIVING
Bourbon-laced whipped cream adds further decadence to this popular Southern pie.
From countryliving.com
Total Time 0S
Category vegetarian, feed a crowd, Halloween, Thanksgiving, baking, dessert
Cuisine American
Calories 400 calories per serving
From countryliving.com
Total Time 0S
Category vegetarian, feed a crowd, Halloween, Thanksgiving, baking, dessert
Cuisine American
Calories 400 calories per serving
- Prepare the dough: In a food processor with blade attached, place the flour and salt and pulse 2 to 3 times to combine. Add butter and shortening and pulse until mixture resembles coarse meal -- 6 or 7 pulses. Combine water and vinegar and add while pulsing, stopping as soon as the dough begins to come together. Remove dough and form into a ball. Divide dough in half and flatten each half into a disk. Wrap in plastic and refrigerate for 30 minutes. Prepare Pie Crusts: Preheat the oven to 400 degrees F. Lightly flour one disk of dough and place it between two sheets of plastic wrap. Roll out a circle of dough about 12 inches in diameter and 1/4-inch thick. Remove top sheet of plastic and carefully transfer dough to a 10-inch pie pan. Remove the plastic wrap. With a knife, trim edges; form scraps into a disk, wrap in plastic, and chill in freezer. Place the prepared pan in the freezer for 10 minutes. Repeat with remaining disk of dough. Fit a piece of parchment paper large enough to cover the entire crust into each pie pan. Fill with pie weights or dried beans and bake until golden brown -- about 10 minutes. Prepare the Pecan Filling: In a mixing bowl, beat eggs with vanilla. Add corn syrup, butter, sugar, and salt and mix well. Place pecan halves, flat side down, along the bottom of the baked crusts until covered. For each pie, carefully pour one-half of the filling over the pecans and allow the pecans to float to the surface. Make leaf decorations: Roll out reserved piecrust scraps between layers of plastic wrap. Peel off one layer of plastic. With a small knife or a mini-cookie cutter, cut out 1 1/2-inch leaf shapes using all available dough scraps. Use the back of a knife and lightly press to create a vein pattern in each leaf. Paint the piecrust edge with the beaten egg and "glue" leaves onto pie crust. Lightly brush the tops of the leaves with the egg as well. Place pies in the oven and lower the temperature to 375 degrees F. Bake 45 to 50 minutes until brown and bubbling. Cool pies on a rack completely before serving.
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Reviews 4.0
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Calories 3972.8 per serving
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Reviews 4.0
Total Time 1 hours 2 minutes
Calories 3972.8 per serving
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Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it.
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Reviews 5
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Total Time 4 hours 45 minutes
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Total Time 4 hours 45 minutes
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- Just before serving, cut slices into the pie then warm the whole pie in a 325°F oven until just heated through, about 8 minutes. Serve slices topped with dollops of coffee whipped cream.
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