IRRESISTIBLE PECAN PIE RECIPE | ALLRECIPES
This is the most amazing pecan pie. Once you start eating it you can't stop.
Provided by IHART44
Categories Desserts Pies Pecan Pie Recipes
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutrition Facts : Calories 452.2 calories, CarbohydrateContent 49.1 g, CholesterolContent 74.5 mg, FatContent 28.2 g, FiberContent 2.6 g, ProteinContent 5.4 g, SaturatedFatContent 8.5 g, SodiumContent 224.4 mg, SugarContent 22.8 g
MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES RECIPE ...
Make and share this Moist & Chewy Irresistible Peanut Butter Cookies recipe from Food.com.
Total Time 8 minutes
Prep Time 0S
Cook Time 8 minutes
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
- Beat at medium speed with mixer until well blended.
- Add egg and beat just until blended.
- In a separate bowl combine flour, salt and baking soda.
- Add to creamed mixture and mix well with mixer on low speed.
- Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
- Flatten slightly with fork tines.
- Bake 7-8 minutes or until set and just beginning to brown.
- Cool 2 minutes on baking sheet before removing.
- Store in airtight container.
- Makes 3 dozen.
Nutrition Facts : Calories 111.8, FatContent 5.8, SaturatedFatContent 1.5, CholesterolContent 5.3, SodiumContent 104.2, CarbohydrateContent 13.3, FiberContent 0.5, SugarContent 8, ProteinContent 2.2
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