Tag: Pecan Pies

Daily Thoughts · Desserts · Pies · Uncategorized

Southern Pecan Pie

Chocolate Castles1 Comment

Before you pass this up thinking that you have hundreds of pecan pie recipes, let me assure you that this one is absolutely awesome and different. Last Fall I had mentioned that I had bought a little Holiday Celebrations cookbook for $1 on a clearance table. It has such great recipes which have become some of my favorite. Two weeks ago while looking for a pecan pie recipe for Thanksgiving, I remembered this little book and started looking through it and there on page 106 was a recipe for Southern Pecan Pie. As I read it, I noticed that it used light brown sugar instead of granulated sugar. Well, folks, both Frosty and I agree that this pecan pie is the best we have ever had. I just put a mini one in the oven as we were already craving it again and didn’t want to wait for Christmas. At this age, we figure that even if having way too much pecan pie shortens our life span by a year or two, it was worth it and we will go with a smile on our faces, knowing that we went out having the best pecan pie EVER!.  So push away the old traditional recipe and venture out of your comfort zone. Whether you pronounce it PEE Can or PeCAN, your in for a treat!

1 unbaked pie crust (if you want points in your Heavenly Crown, make it homemade)

1 cup light brown sugar, firmly packed

1 cup light corn syrup

4 eggs

2 tables melted butter

1/8 teas salt ( I don’t even bother with this as it just doesn’t make a difference)

1/2 teas vanilla

1 cup pecans

Mix all filling ingredients together and whisk until well combined. Pour into unbaked pie shell and place in preheated oven. Bake at 375 for about 40-45 minutes.

Cakes · Pies · Uncategorized

Pecan Pie Cheesecake

Chocolate CastlesLeave a comment

I have deleted this recipe from the blog. Made if for company, following the instructions to a “T” and the pecan pie filling part was so hard that it was hard to cut or to eat. In the future, I feel it would work better if you made the cheesecake without the pecan pie part, (as not to bake the pecan pie filling) and after the cheesecake comes out of the oven, pour the pecan filling over the top of the baked cheesecake.

 

 

Desserts · Holiday Fare

Pie From Paula… Salted Caramel Pecan Pie

Chocolate Castles2 Comments

Is it any wonder why one item on my bucket lists is to meet Paula Deen? She continues to give out these great recipes that just make you drool when you read the ingredients. I don’t know if I will ever get to meet her, but will continue to make her recipes, just in case I do, I want to be able to tell her how many of her recipes became some of my favorites. This one is at the top of the list. Taken from my new Cooking with Paula magazine*

*2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1/2 cup butter

1 cup heavy whipping cream

1 teas sea salt

1 pie crust (I have to deviate just a bit on this item) She calls for refrigerated pie crusts. If you don’t make your own, buy the box of Betty Crocker pie crust mix. It is $2.09 and makes two crusts. All you do is add water to the mix and roll out. It is really so simple and they are so much better than refrigerated. Trust me on this!

3 large eggs

2 cups pecan halves

In a large skillet, stir together sugar, 1/2 cup water and corn syrup. Cook, without stirring, over medium-high heat for 8 minutes.or until mixture turns a deep honey color. Immediately remove from heat, and stir in butter until melted. Gradually stir in cream and salt until mixture is smooth. Pour mixture into a medium bowl and let cool at room temperature for 30 minutes.

Preheat oven to 350.

On a lightly floured surface, roll crust to a 14: circle. Transfer crust to a 9″ pie place, pressing into bottom and up sides. Fold edges under and crimp as desired. Whisk eggs into cooled sugar mixture until well combined and stir in pecans. Pour pecan mixture into crust.

Bake for 45 to 55 minutes or until center is set. Let cool completely in pan on a wire rack. Cover and refrigerate for at least 4 hours.

Uncategorized

Decadent Chocolate Pecan Pie

Chocolate CastlesLeave a comment

This recipe caught my attention because it was different from the other chocolate pecan pie recipes I have made in the past. Taken from Paula Deen magazine, it has a layer of dark chocolate as the bottom layer. I couldn’t even wait until it cooled off before tasting it. It is scrumptious. Took a couple of pieces to a friend who is packing to move to Denver and she loved it.

1 unbaked 9″ pie shell

Preheat oven to 350.

2 (4 oz) bars bittersweet chocolate, chopped *(I didn’t have any on hand, but had a 10 oz package of 60% cocoa bittersweet chips so used 3/4 of that package instead. Worked perfectly)

1/4 cup heavy whipping cream

3/4 cup light corn syrup

1/2 cup light brown sugar

1/2 cup granulated sugar

4 large eggs

2 tables melted butter

1 teas vanilla

2 cups chopped pecans

1/8 teas salt

Melt the chocolate with the whipping cream in the microwave in 30 second intervals until chocolate is melted. Stir until mixed well. Pour chocolate mixture in to the unbaked pie shell and chill for 30 minutes,  Mix the eggs, sugars, syrup, butter, vanilla, salt together and then fold in the chopped pecans. Pour over chilled chocolate layer and bake in preheated 350 oven for 1 hour. (Mine only took 45 minutes). Cool completely before serving.