Best Dark Pecan Pie Virginian Hostess Style Recipes
PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY
This is a tasty pecan chess pie, but its custard is the color and taste of pralines, and it is a little less intense than Dark Pecan Pie - Virginia Hostess Style (although DH prefers the "dark" version). This recipe came from Virginia Hospitality by the Junior League of Hampton Roads. It took my pie 60 minutes in the oven. Be sure to put pie pan on pizza pan to catch any spillage. I added the perfect pecan halves just before baking; they improve the look of the pie for entertaining. I learned through ZWT5 that the French created the PECAN PIE after settling in New Orleans and being introduced to the pecan by the Natives, so it is considered a Creole dish.
Provided by KateL
Categories Dessert
Time 50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 517.6, Fat 24.1, SaturatedFat 4.2, Cholesterol 50.8, Sodium 195.7, Carbohydrate 74.5, Fiber 2.8, Sugar 37.3, Protein 6.1
DARK PECAN PIE - VIRGINIAN HOSTESS STYLE
This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time.
Provided by KateL
Categories Pie
Time 50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Sort through pecan halves and fill 1/2 cup with perfect pecan halves, and reserve until ready to put pie in oven.
- Preheat oven to 350 degrees Fahrenheit.
- Chop 1 cup of pecan halves or pecan pieces in food processor on pulse setting, and set aside.
- In a medium bowl, lightly beat eggs.
- Stir in the corn syrup, sugar, butter, vanilla and salt.
- Add the chopped pecans to the chess pie mixture and mix well.
- Pour chess pie mixture into unbaked pie shell.
- Top filling with perfect pecan halves.
- Cover pie edges loosely with foil.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.).
- Cool on a wire rack.
- Store in the refrigerator.
Nutrition Facts : Calories 462.2, Fat 25.6, SaturatedFat 5.4, Cholesterol 87, Sodium 263.5, Carbohydrate 57.4, Fiber 2.6, Sugar 24.4, Protein 5.5
CLASSIC PECAN PIE
This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown. See other recipes by Karo Corn Syrup.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S® Argo
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
- Pour into pie crust.
- Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
- Cool for 2 hours before serving.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 69 g, Cholesterol 77.4 mg, Fat 26 g, Fiber 2.2 g, Protein 35.1 g, SaturatedFat 4.6 g, Sodium 222.8 mg, Sugar 37.8 g
CLASSIC PECAN PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
- Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
- Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
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