Tag: pecan pie

Award-Winning Pecan Pie…Allegedly

I wish I had a better story for how I developed this great pecan pie recipe, besides that I adapted it from one I saw in a Food & Wine article, which according to some guy I don’t remember, may have won a prize in the Texas State Fair. Like I said, the story needs some embellishing.

Nevertheless, this is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

I used less sugar/corn syrup than most popular recipes, but I highly doubt you’ll notice, especially with that little, but not too little, scoop of ice cream on top. Some people swear by whipped cream, but I’ll take the denser, colder option every time.

As I mentioned in the video, April is National Pecan Month, and what better way to celebrate than with America’s favorite pecan recipe? I really hope you give this a try soon. Enjoy!

Ingredients for one pie:
Enough pie dough for a 9 1/2 inch glass pie dish (get recipe here)

*Pie shell should be pre-baked as shown.

2 cups pecan halves

1/2 cup butter (4 oz)

1 cup light brown sugar

1/2 cup white sugar

1/2 cup light corn syrup

1/2 tsp fine salt

1 tsp vanilla

1 tbsp bourbon

2 tbsp milk

3 tbsp flour
3 large eggs

*Bake at 350 F. for about 45 minutes, or until browned and set.

Incoming search terms:

Pecan Pie

by Pam on November 21, 2013

This is the last recipe my daughter and I made for our early Thanksgiving feast. My daughter basically prepared this pie all by herself and it couldn’t have been more delicious! She did a great job following instructions and being careful while chopping and using the oven. We used a frozen pie crust because we had one in the freezer and it’s instructions said not to pre cook the shell if making a pecan pie…it worked perfectly. The pie turned out beautiful and so delicious! My entire family loved it and we gobbled it up in two days. Needless to say, I am extremely proud of my daughter and she is quite proud of herself!

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

Print^[1]

Save^[2]

Pecan Pie

Yield: 1 pie

Prep Time: 15 min.

Cook Time: 60-70 min.

Ingredients:

6 tbsp unsalted butter, cut into pieces
1 cup of brown sugar
1/2 tsp salt
3 large eggs
3/4 cup light corn syrup
1 tbsp vanilla extract
2 1/4 cups of pecans, toasted then chopped (save a few whole nuts for the top)

Directions:

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

Recipe and photos by For the Love of Cooking
Prepared by my daughter

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/pecan-pie html

Mini Pecan Phyllo Tarts

These bite sized pecan tarts are the perfect “skinny” replacement for pecan pie this holiday season! They are so easy to make, and really good!

Traditional pecan pie can set you back about 480 calories! These mini tarts, are only 68 calories each, even if you eat two you are still ahead of the game! I found this neat Thanksgiving calorie counter^[1] that totals your calories and tells you how many miles you need to walk to burn them off.

Luckily I’ve lightened up so many Thanksgiving favorites, you can see them all here: Lightened Up Thanksgiving Recipe Index^[2] from cranberry sauce, stuffing, pumpkin pie and lots of leftover ideas.

I’m in a bit of a panic that Thanksgiving is next week! Losing power for two weeks really set me back and quite honestly, after a few days of dealing with long gas lines, no power, no traffic lights, no supermarkets, no school, no gym, I really started to lose track of time (I think I need a vacation).

Pecan pie has been requested quite a bit, so when I stumbled on these mini pecan tarts, I thought I would try them with some minor tweaks.

I loved how they turned out and they are so stinking easy, even a beginner baker can make them. If you’re in charge of dessert this Thanksgiving, give these a try, you can double the recipe to make 30.

Mini Pecan Phyllo Tarts
Adapted from Athens Foods
gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts
Calories: 68 • Fat: 4.5 g • Carb: 6.5 g • Fiber: 0.3 g • Protein: 1 g • Sugar: 4 g
Sodium: 23 mg ^[3]

Ingredients:

1 tbsp butter, melted
1 large egg
4 tsp brown sugar
2 tbsp honey
1/4 tsp vanilla
1/2 cup pecans chopped
15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 350°F.

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.

Bake for 10-15 minutes. Let them cool before serving.

References

^{^} Thanksgiving calorie counter (walking.about.com)
^{^} Lightened Up Thanksgiving Recipe Index (www.gordon-ramsay-recipe.com)
^{^} Athens Foods (athensfoods.com)