PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY
This is a tasty pecan chess pie, but its custard is the color and taste of pralines, and it is a little less intense than Dark Pecan Pie - Virginia Hostess Style (although DH prefers the "dark" version). This recipe came from Virginia Hospitality by the Junior League of Hampton Roads. It took my pie 60 minutes in the oven. Be sure to put pie pan on pizza pan to catch any spillage. I added the perfect pecan halves just before baking; they improve the look of the pie for entertaining. I learned through ZWT5 that the French created the PECAN PIE after settling in New Orleans and being introduced to the pecan by the Natives, so it is considered a Creole dish.
Provided by KateL
Categories Dessert
Time 50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven.
- Preheat the oven to 400 degrees Fahrenheit.
- Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
- Stir in chopped pecans. Mix well.
- Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves.
- Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes.
- Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
- Cool on wire rack.
- Refrigerate.
Nutrition Facts : Calories 517.6, Fat 24.1, SaturatedFat 4.2, Cholesterol 50.8, Sodium 195.7, Carbohydrate 74.5, Fiber 2.8, Sugar 37.3, Protein 6.1
DARK PECAN PIE - VIRGINIAN HOSTESS STYLE
This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time.
Provided by KateL
Categories Pie
Time 50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Sort through pecan halves and fill 1/2 cup with perfect pecan halves, and reserve until ready to put pie in oven.
- Preheat oven to 350 degrees Fahrenheit.
- Chop 1 cup of pecan halves or pecan pieces in food processor on pulse setting, and set aside.
- In a medium bowl, lightly beat eggs.
- Stir in the corn syrup, sugar, butter, vanilla and salt.
- Add the chopped pecans to the chess pie mixture and mix well.
- Pour chess pie mixture into unbaked pie shell.
- Top filling with perfect pecan halves.
- Cover pie edges loosely with foil.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.).
- Cool on a wire rack.
- Store in the refrigerator.
Nutrition Facts : Calories 462.2, Fat 25.6, SaturatedFat 5.4, Cholesterol 87, Sodium 263.5, Carbohydrate 57.4, Fiber 2.6, Sugar 24.4, Protein 5.5
PECAN PIE
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
Time 1h10m
Yield 8
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, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g
OLD-FASHIONED PECAN PIE
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.
Provided by Andrea Albin
Categories Pie Bake Christmas Thanksgiving Egg Kid-Friendly Frozen Dessert Pecan Christmas Eve Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
PECAN PIE
Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream
Provided by Good Food team
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
- Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
- Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 649 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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