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Various Pecan Pies

Recipe Introduction


Steen's pecan pie


1/4 cup butter or margarine
1 tbl. all-purpose flour
1 tbl. cornstarch
1 1/2 cups Steen's Pure Cane Syrup
1/2 cup sugar
1/4 tsp. salt
1 cup pecans
2 eggs
1 tsp. vanilla
Unbaked pastry for 1 medium-size pie


1.Melt the butter, add flour and cornstarch and stir until smooth.
Add syrup and sugar and boil 3 minutes. Cool.


2.Add salt, beaten eggs, nuts and vanilla, blending well. Pour into
pan lined with unbaked pastry.


3.Bake in hot oven (450 degrees) 10 minutes, then reduce to 350
degrees and bake 30 to 35 minutes.


-- "The Story of Steen's Syrup and Its Famous



Desserts/Pie
Pecan caramel fudge pie


I developed this recipe for Bon App’tit magazine. The editors wanted
something old-fashioned and nostalgic, but lightning-quick to
prepare. This confection fits the bill. The crust is made from cookie
crumbs and butter (no prebaking), and the pie itself bakes in a mere
10 minutes.


17 tbls. unsalted butter, divided
30 Nabisco Famous Chocolate Wafers (to yield about 1 1/3 cups crumbs)
1/8 tsp. salt
3/4 cup firmly packed light brown sugar
6 tbls. light corn syrup
3 tbls. heavy cream
3 cups pecan halves
2 ozs. unsweetened chocolate, finely chopped


1.Preheat the oven to 350 degrees.


2.Melt 5 tablespoons of the butter in a butter warmer or saucepan.
Place the cookies in the work bowl of the food processor and process
until finely ground. Place the cookie crumbs and salt in a
medium-size bowl and stir in the melted butter. Press the mixture
evenly across the bottom of a 9-inch pie plate and all the way up the
sides of the pan, packing it tightly with your fingertips so it is
even and compacted. Place the pie crust in the freezer until ready to
use.


3.Combine the remaining 12 tablespoons butter, the brown sugar and
corn syrup in a medium-size saucepan and bring to a boil, stirring
frequently with a wooden spoon. Boil for 1 minute, stir in the heavy
cream and pecans, and boil for another 3 minutes. Remove from the
heat, add the chocolate, and stir until completely melted.


4.Pour the hot filling into the pie crust and use the spoon to
distribute the nuts evenly across the pan.


5.Bake until the filling is bubbling, about 10 minutes. Let cool
completely on the rack before serving.


Makes one 9-inch pie, 10 servings.


-- "Instant Gratification" by Lauren Chattman



Desserts/Pie
Golden pecan pie


1 refrigerated pie crust
1/3 cup firmly packed brown sugar
1 1/2 tsps. all-purpose or unbleached flour
1 1/4 cups light corn syrup
1 1/4 tsps. vanilla
3 eggs
1 1/2 cups pecan halves or broken pecans
2 tbls. margarine or butter, melted


1.Heat oven to 375 degrees. Place pie crust in 9-inch pie pan as
directed on package for one-crust filled pie.


2.In large bowl, combine brown sugar, flour, corn syrup, vanilla and
eggs; beat well. Stir in pecans and margarine. Pour into crust-lined
pan.


3.Bake at 375 degrees for 40 to 50 minutes or until filling is puffed
and pie is golden brown. Cool 2 hours or until completely cooled.
Store in refrigerator.


Serves 8.


Nutritional analysis per serving: 510 calories, 230 calories from
fat, 25 grams total fat, 5 grams saturated fat, 85 milligrams
cholesterol and 260 milligrams sodium.


Dietary Exchanges: 1 1/2 starch, 3 fruit, 4 1/2 fat or 4 1/2
carbohydrate, 4 1/2 fat.


Variation: Orange Pecan Pie -- Add 1/2 teaspoon grated orange peel to
filling. If desired, garnish with candied orange peel.


-- The Pillsbury Co.



Desserts/Pie
Pecan pie


Pecan pie is the reason we exercise. This is seriously sweet and
seriously New Orleans. In fact, pecan pie, crSme caramel and bread
pudding are the three all-time classic New Orleans desserts.
Variations on pecan pie include chocolate pecan pie and bourbon pecan
pie, but I love this traditional recipe.


Pie Dough at room temperature (recipe follows)
Flour, for rolling out dough
6 medium eggs
1 1/3 cups sugar
1 1/3 cups light corn syrup
1 tbl. butter, melted
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 cups pecan halves


1.Sprinkle the work surface with flour. Flatten the pie dough
slightly with your hands into a round shape, sprinkle the dough and a
rolling pin with flour and roll out the dough evenly, working from
the center out. Pinch the dough to eliminate cracks. If the underside
of the dough or the rolling pin sticks, sprinkle with additional
flour. Roll to about 1/8-inch thickness.


2.Place a 9-inch pie pan upside down in the center of the dough. Add
1 inch for an overhang and cut out a circle of dough around the pie
pan. Remove the pan, and brush off any excess flour. Push the dough
into the bottom and against the sides of the pan, being careful not
to tear the dough. Fold the edge of the dough under and crimp the
edges. Chill the crust while you make the filling.


3.Whisk the eggs in a large bowl. Add the sugar, corn syrup, melted
butter, vanilla and salt, and mix until smooth. Preheat the oven to
250 degrees. Scatter the pecans over the chilled crust and pour the
filling over the pecans. Use your fingers to blend gently until the
pecans are evenly distributed. Be careful not to tear the dough. Bake
for 2 hours and 45 minutes, until the center is set and the crust is
golden brown.


Makes 1 (9-inch) pie.


Chef Jamie's tips: The pie will rise slightly in the center when it's
finished. Don't allow it to rise too much because it can easily
overcook, causing a dark filling and a dry, cracking pie. Perfect
pecan pie should have a golden filling. The secret is long and slow
cooking. If you're not positive that the pie is done, turn off the
oven and let the pie rest in the oven for 15 minutes. Always be sure
your pie pan is clean and that the dough has no holes. Otherwise, the
filling will leak and the pie will stick. We never refrigerate pecan
pie at the restaurant. You shouldn't either.


-- "Commander's Kitchen"


Recipe: Dessert, pie


PIE DOUGH


Master this recipe and it will be one of the most versatile recipes
in your kitchen, good for pecan pie, crawfish pie, chicken potpie and
on and on.


1 1/2 cups all-purpose flour
Pinch of salt
8 tbls. (1 stick) butter, at room temperature
5 to 6 tbls. ice water


1.Combine the flour and salt in a medium bowl. Using your hands,
gently work the butter into the flour until the butter pieces are
each about the size of a dime.


2.Make a well in the center of the mixture and pour 5 tablespoons of
the ice water into the well. Fold gently to incorporate, using the
additional tablespoon of water if the dough is too dry and crumbly.
Fold until the dough comes together. Do not overwork the dough. Wrap
the dough in plastic wrap and refrigerate for at least 1 hour.


3.Remove dough from the refrigerator and roll out according to the
directions in recipes using pie dough.


Makes enough pastry for a single-crust pie.







List of Ingredients









Instructions