THE NOT TOO SWEET SOUTHERN PECAN PIE
Being a true southern girl - my favorite pie is the pecan pie but it can be a bit too sweet! This recipe not only is not too sweet but it is also very easy to put together! It is a staple at all parties and church functions. It is my most requested desert recipe. It can easily be made into a pie or into tarts.
Provided by cathy tate
Categories Other Appetizers
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Combine corn syrup, brown sugar, butter, eggs, vanilla, salt and pecan pieces if placing into pie (if only placing pecans on top of pie-do not add). Pour into an unbaked 9-inch pie shell. If placing pecans on top of pie, add pecans starting at the outer ring working your way inward to the center.
- 2. Bake at 350 degrees for 45-50 minutes.
- 3. TARTS: Double recipe and use pecan pieces only. Combine all ingredients. Pour into tart shells. Bake at 350 for 20 minutes. Makes 24-25.
NOT-SO-SWEET PECAN PIE
This pie is claimed to be not as sickly-sweet as traditional pecan pies; I've not tried it, so please let me know if this is true or not!
Provided by Lennie
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Have pie shell ready; preheat oven to 375F degrees.
- In a large mixing bowl, beat together eggs, white sugar and salt; using a wooden spoon, stir in melted butter and corn syrup until well mixed.
- Add pecans and stir again.
- Pour into prepared pie shell and bake for 10 minutes, then reduce heat to 350F and bake 35 to 40 minutes more or until a tester inserted off-centre comes out clean.
- Let cool before serving.
LESS SWEET PECAN PIE
Sour cream and less sugar make for a not-too-sweet pecan pie. This recipe works best in a shallow pie dish such as a 9 inch aluminum kind or shallow metal.
Provided by Anna
Categories Dessert
Number Of Ingredients 14
Steps:
- Pulse the flour, sugar and salt together in a food processor to mix. Add chunks of butter and pulse until coarse. Add sour cream and pulse until mixed. It will still look crumbly, but it will be moist.
- Turn mixture out onto a pastry mat and knead it all together with your hands. It should go from a powdery looking mixture to a firm mass. Using a bench scraper, scoop it up and wrap it in plastic. Chill for about an hour (this helps relax the gluten).
- Remove dough from the refrigerator and let it stand for about 10 minutes so that it's not so stiff. On a floured surface, roll the dough into a circle big enough to cover a 9 inch pie pan. Line the pan with the dough and put the lined pan in the freezer until ready to use.
- Preheat the oven to 400 degrees. Lay the pecan halves on a rimmed baking sheet and toast for about 7 minutes or just until they are aromatic.
- Whisk the eggs, sugar and corn syrup together in a bowl, then whisk in the sour cream, melted butter, vanilla and salt. Add toasted pecan halves.
- Pour mixture into the pie shell and set on a baking sheet.
- Bake at 400 for 10 minutes, then reduce heat to 350 and bake for 35 minutes or until filling appears set. Cover the pie loosely with a sheet of foil during the last 15 minutes of baking to prevent the crust from getting too brown.
- Let the pie cool completely, then chill for a few hours. Bring back to room temperature and serve. Alternatively, you can skip chilling, but the pie will be softer. You can also freeze the pie, then bring it back to room temperature before serving.
DECADENT PECAN PIE
When it comes to creating decadent desserts for fall, this pecan pie recipe takes the cake! It's the perfect partner for the season and an all-time favorite that always brings delicious to the table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
- In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
- Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 63 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 34 g, TransFat 2 g
NOT SO SWEET PECAN PIE
I am not really fond of most pecan pies as they always seem too sweet. I found this recipe somewhere and I always use it when making pecan pie. Much better than the pecan pie filling from Williams Sonoma for sure. And there is a variation for my Royal Hawaiian Pie posted at the bottom of this recipe.
Provided by Pam Ellingson
Categories Pies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F. In a medium mixing bowl, cream butter and sugar together well.
- 2. Add dark corn syrup and salt and beat well.
- 3. Add eggs, one at a time, mixing well after each addition. Stir in pecans.
- 4. Pour into unbaked pie shell and bake at 350° for 50 minutes. Cool
- 5. For Royal Hawaiian Version: Proceed as for Pecan Pie but substitute for the pecans: 1/2 c. lightly toasted coconut (Flaked or shredded) and 1/2 c coarse chopped Macadamia Nuts.
NOT TOO SWEET PECAN PIE
This recipe uses maple syrup, not corn syrup!It's a version that's less sweet than other pecan pies. Please enjoy!! You can also make your own crust.
Provided by juliet9190
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pie Filling:.
- Bake pecans at 350°F for about 7 minutes, until fragrant and slightly dark.
- Cook butter over high heat for about 4-5 minutes, until it begins to have a nutty aroma.
- Grind or chop 1/4 cup of pecan.
- In a separate bowl, beat eggs to blend, add pecans (ground), pecan halves, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into pie crust.
- Bake at 350°F for 25 minutes, until center is set. Let stand and cool before serving.
- Pie Crust:.
- Combine flour and sugar, add butter and cut into small pieces. Work into small crumbs.
- Add egg yolk.
- Press down on a 10" tart pan.
- Bake at 300°F for 25-30 minutes, until golden pale. Let stand for a day.
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