BUTTER PECAN-TOFFEE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
PECAN PUMPKIN PIE
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.
STICKY-TOFFEE PECAN-PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, brown sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter and pulse until the mixture looks like coarse meal. Add 1/4 cup ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool completely; set aside. Set another baking sheet on the middle oven rack.
- Put the dates in a small bowl and cover with 1/2 cup boiling water; set aside 5 minutes. Transfer the dates with their soaking liquid to a food processor. Add the butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; pulse until smooth. Add the heavy cream and eggs; pulse until just combined.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate 15 minutes.
- Sprinkle 3/4 cup of the toasted pecans in the prepared crust and add the filling. Transfer to the hot baking sheet in the oven and bake until the filling is set around the edge but the center still jiggles, about 1 hour. Transfer to a rack and let cool.
- Make the toffee sauce: Bring the butter, brown sugar, corn syrup, heavy cream and salt to a boil in a small saucepan. Reduce the heat to medium low and simmer until dark and thick, 8 to 12 minutes. Remove from the heat and let cool 3 minutes. Pour the warm toffee sauce over the pie and sprinkle the remaining 1/2 cup toasted pecans on top. Let sit until the toffee sauce sets, at least 1 hour.
BUTTER PECAN PUMPKIN PIE
This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. -Arletta Slocum, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.
Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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