Not Too Sweet Pecan Pie Recipes

Steps:

• 1. Preheat oven to 350 degrees. Combine corn syrup, brown sugar, butter, eggs, vanilla, salt and pecan pieces if placing into pie (if only placing pecans on top of pie-do not add). Pour into an unbaked 9-inch pie shell. If placing pecans on top of pie, add pecans starting at the outer ring working your way inward to the center.
• 2. Bake at 350 degrees for 45-50 minutes.
• 3. TARTS: Double recipe and use pecan pieces only. Combine all ingredients. Pour into tart shells. Bake at 350 for 20 minutes. Makes 24-25.

Steps:

• Pie Filling:.
• Bake pecans at 350°F for about 7 minutes, until fragrant and slightly dark.
• Cook butter over high heat for about 4-5 minutes, until it begins to have a nutty aroma.
• Grind or chop 1/4 cup of pecan.
• In a separate bowl, beat eggs to blend, add pecans (ground), pecan halves, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into pie crust.
• Bake at 350°F for 25 minutes, until center is set. Let stand and cool before serving.
• Pie Crust:.
• Combine flour and sugar, add butter and cut into small pieces. Work into small crumbs.
• Add egg yolk.
• Press down on a 10" tart pan.
• Bake at 300°F for 25-30 minutes, until golden pale. Let stand for a day.

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.

Steps:

• Cream the margarine and sugar until fluffy.
• Add the corn syrup, molasses, salt, nutmeg, and rum; and mix thoroughly.
• Add the eggs, one at a time, whole beating.
• Stir in the pecans.
• Pour into an unbaked pie shell.
• Cover the pie crust edges with a long piece of aluminum foil to avoid scorching.
• Bake for 50 minutes at 350 degrees.

Steps:

• Have pie shell ready; preheat oven to 375F degrees.
• In a large mixing bowl, beat together eggs, white sugar and salt; using a wooden spoon, stir in melted butter and corn syrup until well mixed.
• Add pecans and stir again.
• Pour into prepared pie shell and bake for 10 minutes, then reduce heat to 350F and bake 35 to 40 minutes more or until a tester inserted off-centre comes out clean.
• Let cool before serving.

Steps:

• 1. Preheat oven to 350°F. In a medium mixing bowl, cream butter and sugar together well.
• 2. Add dark corn syrup and salt and beat well.
• 3. Add eggs, one at a time, mixing well after each addition. Stir in pecans.
• 4. Pour into unbaked pie shell and bake at 350° for 50 minutes. Cool
• 5. For Royal Hawaiian Version: Proceed as for Pecan Pie but substitute for the pecans: 1/2 c. lightly toasted coconut (Flaked or shredded) and 1/2 c coarse chopped Macadamia Nuts.