Praline Pecan Pie A La Virginia Hospitality Recipes

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.

Steps:

• 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
• 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
• 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
• Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
• Keep refrigerated until ready to eat.

Steps:

• Preheat oven to 350 degrees.
• Prepare a 9" deep-dish pie plate.
• Set oven rack to lowest position.
• Prepare pie crust.
• Wrap in plastic wrap; refrigerate for at least 20 minutes.
• Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
• Refrigerate the pie dough while preparing the pie ingredients.
• In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
• Cover completely with foil; bake for 45 minutes.
• Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
• After baking for 45 mins, remove the foil from the baked pie.
• Slowly pour the sugar mixture over apples.
• Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
• Cool on rack.
• Garnish with Pecan halves if desired.
• Serve with whipped cream or icecream.

Steps:

• Preheat the oven to 350.
• Brush the pie crust with the egg white.
• Put the pecans on a cookie sheet with sides.
• Put the crust and the pecans in the oven and bake for 5 minutes.
• (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
• Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
• Add the egg and vanilla and mix well.
• Stir in 3/4 cup of the pecans.
• This will be very thick.
• Put it into the prepared crust.
• Sprinkle with the remaining 1/4 cup pecans.
• Bake at 350 for 30-35 minutes or until the filling is set in the center.
• Cool it completely.
• Put the whipped cream on top as garnish.
• Store in the refrigerator until you are ready to serve it.

Steps:

• Fill a large heavy duty pot with water and bring water to a boil.
• Remove paper label from condensed milk can.
• Immerse the unopened condensed milk can into the boiling water.
• Reduce heat to medium and cover pot with lid.
• Cook for 3 hours.
• Occasionally check pot to make sure it doesn't boil dry.
• Remove can from water with tongs.
• Place in freezer for one hour, to cool.
• Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
• Mix well.
• Add chopped pecans and mix well, again.
• Pour pecan pie mixture into unbaked pie shell.
• Bake@ 350 degrees for 50-55 minutes.
• Filling is done when knife inserted near the center comes out clean.
• When done, remove pie from oven and let cool for 1 hour.
• Open cooled condensed milk can.
• Empty contents into small bowl and stir well.
• Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
• Garnish with pecan halves (optional).
• Serve with whipped topping (optional).
• (note) if salted pecans are used, omit the 1/8 tsp.
• of salt from the recipe.