Loveless Cafe Blue Ribbon Pecan Pie Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.
• Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.

Steps:

• Mix the first 6 ingredients together with a wire wisk until smooth.
• Place the pecans in the pie shell.
• Pour the custard mix over the nuts and bake at 375 for 30 minutes, or until filling puffs up and rises about the edges of the pie shell.
• Carefully remove the pie from the oven and let cool before slicing.

Steps:

• Preheat oven 425°.
• Brown butter in saucepan until it is golden brown,do not burn; let cool.
• In separate bowl add ingredients in order listed; stir.
• Blend in browned butter well.
• Pour in unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.

Steps:

• 1. Blue Ribbon Pecan Pie Recipe By Mario Gutierrez Game plan: If you choose, you can decorate the top of your pie by arranging about a 1/2 cup of pecan halves around the edge of the filling, next to the crust. INGREDIENTS Flour, for dusting the work surface Flaky Pie Crust 1 cup packed light brown sugar, dark muscovado sugar, or turbinado sugar 2/3 cup raw honey 5 1/2 tablespoons unsalted butter at room temperature, plus more for coating the pie plate 2 tablespoons dark rum 3 large eggs 1 tablespoon AP flour 2 tablespoons heavy cream 2 cups pecan halves, coarsely chopped (about 8 ounces) 2 teaspoons vanilla extract 1/2 teaspoon grated orange zest 1/4 teaspoon fine salt INSTRUCTIONS Heat the oven to 350°F and arrange a rack in the lower third. Coat a 9-inch pie plate with butter; set aside. On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick. Without stretching the dough, line the prepared pie plate and trim to leave a 3/4-inch overhang. Fold the overhanging dough underneath itself, crimping the edges with two fingers along the rim of the pie plate to form a high, fluted border. Cover the pie shell in plastic and chill until needed. Place the sugar, honey, butter, and rum in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan. Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes. Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated, then beat into the cooled syrup. Add the pecans, vanilla, flour, cream, orange zest and salt and stir to combine. Pour into the chilled pie shell. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack.
• 2. Slightly sweetened whipped cream or vanilla ice cream, for serving.