Patty Maes Pecan Pie Recipes

Steps:

• In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour. , Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell. , Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Butter a 3-quart baking dish.
• Slice crusts off bread and cut into 1-inch cubes.
• Place about half of the bread cubes in the dish and sprinkle with 1/2 cup of the dates. Add enough of the remaining bread to come within an inch of the top of the baking dish. Sprinkle with the other 1/2 cup of dates; set aside.
• Break eggs into a blender and blend on low until well beaten.
• Add melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla; blend on low until well mixed.
• Add about half the milk and blend again until well mixed.
• Stir in the remainder of the milk.
• Pour over bread cubes, pushing down bread to make sure it is completely covered with milk-egg mixture.
• Let sit at least 30 minutes before baking, or cover tightly and refrigerate several hours or overnight.
• Sprinkle almonds over the top of the pudding.
• Place baking dish in a larger baking pan and place in a preheated 350ºF oven.
• Pour hot water into the outer pan so it covers 1/3 of the baking dish.
• Bake for about 1 hour or until a clean knife inserted in the middle comes out clean.
• Remove from oven. Let sit for about 10 minutes before serving.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

Steps:

• Preheat oven to 350ºF.
• Melt Karo syrup, brown sugar, and butter together in a saucepan over medium low heat, stirring occasionally, until the sugar is dissolved. Remove from heat.
• Place eggs in a mixing bowl and beat until broken up.
• Slowly whisk the syrup mixture into the eggs.
• Add the salt, bourbon, vanilla extract, and cinnamon; whisk until thoroughly combined.
• Stir in pecans, making sure all the pecans are completely immersed in the liquid.
• Pour filling into the prepared pie shell.
• Bake for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center.
• Cool the pie on a rack and serve warm or at room temperature.