Indulge in the Sweet Symphony of Pecan Pie: A Culinary Delight
The tantalizing aroma of caramelized sugar, roasted pecans, and flaky crust fills the air, beckoning you to embark on a culinary journey like no other. Dee Dee's Pecan Pie is a symphony of flavors and textures, a masterpiece that will leave you craving for more. With its golden-brown crust, generously filled with a luscious pecan filling, and topped with a dusting of powdered sugar, this pie is a true testament to the art of baking.
This article presents a collection of carefully curated pecan pie recipes, each offering a unique twist on this classic dessert. From the traditional Southern-style pie, brimming with plump pecans and a gooey filling, to the more adventurous Chocolate Pecan Pie, which combines the richness of chocolate with the nutty flavor of pecans, these recipes cater to every taste and preference.
Whether you're a seasoned baker or just starting your culinary adventures, our detailed instructions and helpful tips will guide you through the process of creating this delectable treat. Dive into the world of pecan pies and discover the perfect recipe to impress your family and friends with this timeless dessert.
MAMA'S PECAN PIE - DEE DEE
This is a beautiful pie I was proud to display for our Thanksgiving Dinner. When I was cooking the mixture on the stove it almost smelled like butter toffee! I did shield the crust after I added the pecans to prevent the crust from burning. It turned out great!
Provided by Diane Atherton
Categories Pies
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Beat eggs; add sugar and cream well.
- 3. Add Karo syrup, melted butter, and vanilla; mix well. Pour into uncooked pie shell and cover with pecans. NOTE: Shield the crust with strips of aluminum foil to prevent burning edges of crust.
- 4. Bake about 40 to 55 minutes @ 350° or until it doesn't shake more than jello would.
- 5. I found this info online at: http://www.squidoo.com/perfect-pecan-pie#module156619723 WHAT MAKES MY PIE RUNNY? The first time I made pecan pie, it was perfect. The filling was gooey and delicious, not the least bit runny. Maybe it was beginner's luck, because the second time I made pecan pie, it was runny. The third time, it was more like pecan soup. The fourth time, I cooked it longer, which produced burnt pecan soup. So I asked questions and experimented. Whenever I planned to take one to a potluck supper, I made two pies--one for me to taste, to see if it was acceptable; and the other to share (or throw away, depending on how that first pie tasted). Eventually I got it right. Now I am so confident in my pecan pie baking skills that I only bake one pie, and take it to a party without even testing it first. Here's the thing: Pecan pie filling is like a custard without the milk. The eggs make it set up. Never use a store-bought crust in an aluminum pan. Measure your ingredients carefully, because baking is more science than art. Verify your oven temperature is really at 350. (Don't trust your dial.). And remove it from the oven when when a toothpick comes out with just a tiny bit of gooey goodness on it. if that still isn't enough, try one or more of these suggestions: •If you're using a frozen crust, try a fresh crust You don't need to add the extra moisture. •If you're cutting your cooking time short to avoid overbrowning, or cooking at less than 350 for the same reason, don't. If your crust is burning too soon, cover the edges with foil or with a pie crust protector. Remove it for the last fifteen minutes of baking. (See below for more information.) •Throw in a few extra pecans. In fact, that's a good idea even if you don't have trouble with runny pies. •Add a fourth egg or a tablespoon of flour or cornstarch. Any of these options should make your pie filling more solid.
BUTTERMILK PECAN PIE - DEE DEE'S
Thanksgiving without pecan pie? Just not right! What a nice twist on the traditional pecan pie; buttermilk and no karo syrup. Very easy to make and taste divine. My photo's. Hope you enjoy as much as I do!
Provided by Diane Atherton
Categories Pies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Whisk all ingredients together; pour into piecrust. NOTE: For the chocolate lover, add 1 cup of semi sweet chocolate chips. I've not tried it yet, but my good friend Jamie Beecham says it's outta this world good.
- 3. Bake for 40 to 45 minutes.
DEEP-DISH PECAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
- Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
- In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
- Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
- Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
- In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
- Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.
DEE DEE'S PECAN PIE
Categories Nut
Number Of Ingredients 8
Steps:
- Mix all together and pour in pie shells then sprinkle pecans on top and place on cookie pan and bake 350 degrees oven 50 minutes. Note from Judy: I found if using 2 deep dish pie crusts I did 1 1/2 times recipe. Also, her recipe said to bake 30 minutes, but mine are never done after 30 minutes. I think it is the thickness of the pie. Note from 3/16/2014: Add chopped pecans to the mix and then pour into the pie pans. Then place pecan halves on top of the mix.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your pie.
- Don't overmix the dough. Overmixing will make the dough tough.
- Chill the dough before rolling it out. This will make it easier to work with and prevent it from shrinking in the oven.
- Don't overfill the pie crust. Leave about 1/2 inch of space around the edge of the crust so that the filling doesn't bubble over.
- Bake the pie in a preheated oven. This will help to ensure that the crust cooks evenly.
- Let the pie cool slightly before serving. This will allow the filling to set and prevent it from running out when you cut into it.
Conclusion:
Dee Dee's Pecan Pie is a classic Southern dessert that is perfect for any occasion. With its rich, buttery filling and flaky crust, this pie is sure to be a hit. By following the tips above, you can make the best pecan pie that you and your family will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love