Best Toasted Pecan Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST



Lemon Meringue Ice Cream Pie in Toasted Pecan Crust image

This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.

Categories     Mixer     Citrus     Dairy     Egg     Fruit     Nut     Dessert     Bake     Freeze/Chill     Lemon     Pecan     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Lemon curd
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
Crust
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, slightly softened, divided
Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

Steps:

  • For lemon curd:
  • Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
  • For crust:
  • Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
  • Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
  • For meringue:
  • Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

TOASTED COCONUT, PECAN. CHOCOLATE, AND CARAMEL PIE



Toasted Coconut, Pecan. Chocolate, and Caramel Pie image

This was kind of a creation that happened when I found one yummy pie recipe and accidentally poked a hole in the crust. Some of my best creations are accidents! This makes two pies and freezes really well!

Provided by Brandi Kirkpatrick

Categories     Chocolate

Time 40m

Number Of Ingredients 10

2 (9 inch) pie crusts, baked
1 (8oz) package flaked coconut
1 cup pecans, chopped
1 (8oz) package of cream cheese
1 (14oz) can of sweetened condensed milk
1 (12oz) container of frozen whipped topping, thawed
1 (12oz) jar caramel ice cream topping
GANACHE COATING
9 oz bittersweet chocolate, chopped
1 cup heavy whipping cream

Steps:

  • 1. Broil coconut and chopped pecans on a baking sheet until lightly toasted and browned. Remove from oven and cool.
  • 2. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
  • 3. Allow the ganache to cool slightly before pouring into pie crust. Start at the center of the crust and work outward.
  • 4. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • 5. Pies may be served chilled or frozen.

"HAYSTACK PIE" TOASTED COCONUT, PECAN, AND CARAMEL PIE



"The filling for this decadent pie is a combination of a very creamy, cream cheese and whipped topping. Then toasted coconut and caramel sauce is sprinkled and drizzled over it. Another cream cheese layer is spooned on, and then the pie is finished with more toasted coconut. This recipe makes two fantastic pies."

Provided by nicoleingermantown

Categories     Pie

Time 4h15m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

2 (9 inch) graham cracker pie crust
1/4 cup butter
1 (8 ounce) package flaked coconut
1/2 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Steps:

  • In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned.
  • Set aside to cool.
  • In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pie crust. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • Chill.
  • Pies is best served chilled.

Nutrition Facts : Calories 517.6, Fat 29.9, SaturatedFat 16.8, Cholesterol 31.9, Sodium 384.7, Carbohydrate 60.3, Fiber 1.6, Sugar 36.2, Protein 5.7

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST



Lemon Meringue Ice Cream Pie in Toasted Pecan Crust image

This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.

Provided by @MakeItYours

Number Of Ingredients 14

2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, slightly softened, divided
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

Steps:

  • For lemon curd:
  • Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
  • For crust:
  • Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
  • Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
  • For meringue:
  • Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
  • add your own note

TOASTED COCONUT, PECAN, AND CARAMEL PIE



Toasted Coconut, Pecan, and Caramel Pie image

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

Provided by Patrice

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h40m

Yield 16

Number Of Ingredients 8

2 (9 inch) pie shells, baked
¼ cup butter
1 (8 ounce) package flaked coconut
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Steps:

  • In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  • In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • Pies may be served chilled or frozen.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g

TOASTED COCONUT-CHOCOLATE PECAN PIE



TOASTED COCONUT-CHOCOLATE PECAN PIE image

Categories     Nut     Dessert     Bake     Christmas

Yield 8-10 servings

Number Of Ingredients 9

1(15oz)pk fridge pie crust
1/3c magrarine,melted
1c sugar
4lg eggs,lightly beaten
1tsp vanilla extract
1/4tsp salt
11/2 cs pecan halves
1c sweetened flaked coconut,toasted
3/4c semi-sweet chocolate morsels

Steps:

  • Unroll 1 piecrust,and place on lightly floured surface;lightly brush top crust w/water.Unroll remaining crust,and place over bottom crust,gently roll into a 10"circle.Fit into a 9"deep-dish pieplate;fold edges under,crimp. Stir together butter and next 5 ingredients in a lge bowl,stir well.Stir in pecans and remaining ingredients.Pour filling into piecrust. Bake 325 for 1hr15min or until set,shield crust after 45min w/foil,if necessary.Cool completely on a wire rack.

TOASTED-PECAN PIE



Toasted-Pecan Pie image

Toasting the pecans before adding them to the filling deepens the flavors in the pie.

Categories     Milk/Cream     Egg     Nut     Dessert     Bake     Thanksgiving     Pecan     Vanilla     Fall     Bon Appétit

Number Of Ingredients 14

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
Filling
3 cups pecans (about 10 ounces), divided
6 large eggs
2 cups sugar
2 cups dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/4 teaspoon salt
Lightly sweetened whipped cream

Steps:

  • For crust:
  • Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
  • For filling:
  • Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.
  • Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
  • Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve slightly warm or at room temperature with whipped cream.

Related Topics