Lindas Kentucky Pecan Pie Recipes

Steps:

• In a small bowl, whisk the eggs, corn syrup, brown sugar, flour, vanilla and salt. Stir in pecans, chocolate chips and butter. Pour into crust. Cover edge with foil. , Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Steps:

• Heat oven to 375ºF.
• Make Best Flaky Pastry.
• Beat sugar, margarine, corn syrup, bourbon, salt and egg product in large bowl with hand beater.
• Stir in pecans, oats and chocolate chips.
• Pour into pastry-lined pie plate.
• Cover edge with 2-to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 40 to 50 minutes or until set.
• Cool 30 minutes.
• Refrigerate about 2 hours until chilled.
• Mix flour and salt in medium bowl.
• Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
• Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball.
• Shape into flattened round on lightly floured surface.
• Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
• Fold pastry into fourths; place in pie plate.
• Unfold and ease into plate, pressing firmly against bottom and side.
• Trim overhanging edge of pastry 1 inch from rim of pie plate.
• Fold and roll pastry under, even with plate; flute as desired.

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary.
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.