COCONUT PECAN PIE
This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.
Provided by LALYC
Categories Desserts Pies Pecan Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
- Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
- Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 55.5 g, Cholesterol 100.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 13.4 g, Sodium 260.3 mg, Sugar 42.6 g
COCOA PECAN PIE
This version of pecan pie includes cocoa, which darkens the color, adds complexity to the flavor and hints at even greater indulgence without, miraculously, adding fat.
Provided by Sivadmil
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 deg F.
- Spray 9-inch pie pan with nonstick cooking spray.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, graham cracker crumbs and sugar; mix well.
- Add margarine; mix well.
- Press firmly in bottom and up sides of sprayed pie pan.
- In large bowl, combine brown sugar and cocoa; mix well.
- Aded all remaining filling ingredients except pecans (corn syrup to egg whites); stir until smooth.
- Stir in pecans.
- Pour into crust.
- Bake at 375 deg F for 28 to 38 minutes or until center is puffed and knife inserted in center comes out clean.
- Cool on wire rack for at least 1 hour or until completely cooled.
- Serve at room temperature or refrigerate until serving time.
- To serve, spoon or pipe whipped topping around edge of pie.
Nutrition Facts : Calories 352.4, Fat 11.6, SaturatedFat 2.4, Cholesterol 26.1, Sodium 132.2, Carbohydrate 62.2, Fiber 2.2, Sugar 28.3, Protein 5
CHOCOLATE PECAN PIE III
A different flavor - this pecan pie has cocoa in it.
Provided by Ruth
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
- Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g
COCA-COLA PECAN PIE
I got this cake from a Coca-cola cook book my friend gave me. I make this a lot for my friends but I do not eat it myself because I don't like pecan's. I get a lot of complements on this pie. I usually make my own crust with it but the photo I used was one I used a frozen pie crust with. I still got a lot of thumbs up signs...
Provided by Teresa Bryant
Categories Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. PREHEAT oven to 350 degrees. Unroll 1 pie crust and place in 9 inch pie plate. Unroll remaining crust and press over bottom crust; gently press crusts together. Fold edges under and crimp.
- 2. STIR together eggs, sugar, corn syrup, Coca-cola, butter, vanilla and salt in large bowl; stir in pecans. Pour filling into pie crust. Bake 55 minutes or until set.
- 3. SERVE warm or cold with ice cream, if desired.
CHOCOLATE PECAN PIE
Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish. For detailed instructions on pie crust, check out our pie guide.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
- While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
- Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
- Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
- In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 58 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 237 milligrams, Sugar 41 grams, TransFat 1 gram
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- Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, graham cracker crumbs and sugar; mix well. Add margarine; mix well. Press firmly in bottom and up sides of sprayed pie pan.
- In large bowl, combine brown sugar and cocoa; mix well. Add all remaining filling ingredients except pecans; stir until smooth. Stir in pecans. Pour into crust.
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