PECAN PIE RECIPE | ALLRECIPES
This is a wonderfully rich, Southern pie recipe that is the best I've tried!
Provided by Linda Seay
Categories Desserts Pies Pecan Pie Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Nutrition Facts : Calories 511.8 calories, CarbohydrateContent 65.1 g, CholesterolContent 85 mg, FatContent 27.3 g, FiberContent 2.5 g, ProteinContent 5.4 g, SaturatedFatContent 7.1 g, SodiumContent 272.7 mg, SugarContent 47.4 g
EASY PECAN PIE RECIPE - PILLSBURY.COM
You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that’s about to become your new go-to dessert.
Provided by Pillsbury Kitchens
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F; place cookie sheet in oven to preheat.
- In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
- Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 530 , CarbohydrateContent 65 g, CholesterolContent 95 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 36 g, TransFatContent 0 g
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NADIYA HUSSAIN PECAN PIE EMPANADAS RECIPE |BBC2 NADIYA BAKES
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Prep time: 50 minutes, plus chilling. Cook time: 40 minutes
Start by making the pastry. Add the flour and salt to a bowl and mix. Add the butter and rub in till you have something that resembles breadcrumbs.
Make a well in the centre, add the eggs and mix in. Add the water and mix till you have a dough that comes together in a mound. To make life easier you can do all of the above in a food processor in the same order till you have a dough. Flatten the dough, wrap in clingfilm and chill in the fridge for an hour to firm up.
Make the filling by adding the eggs, sugar, butter, flour, milk, vanilla and pecans into a bowl and mixing till you have an even mixture. Pop to one side.
Take the dough out and roll to about 3mm thick, then cut out 26 circles with a 10cm round cutter.
Spread the circles out on a surface and evenly distribute your filling onto them, making sure to put the filling off-centre, because the other half has to fold over to create a semicircle. Now add a teaspoon of cream right on top of each one.
Brush the unfilled half of each circle with beaten egg and fold over to enclose the filling. Press and seal all the way around the join. Pop them all onto a tray and leave to chill for an hour.
Heat enough oil in a pan to be able to semi-deep shallow fry these. I like to use a large, deep frying pan and add enough oil to get just about halfway up. Heat the oil until, when you add a pinch of bread, it comes up to the surface. If you are using a thermometer, which is the most accurate way, then it needs to be at 180°C.
Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side till light golden brown. Each batch will take about 5 minutes. Sprinkle with a little salt as they come out of the oil and drain on kitchen paper. These are best eaten while hot.
Can be assembled a day in advance and then fried to serve.
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