Holiday Pecan Pie, The Best You've Ever Tasted!
This pecan pie will be the best you've ever tasted. It's easy, quick and delicious. Not too sweet or bland. This is a brilliant combination of ingredients.
1 cup white corn syrup-do not substitute
1 cup DARK brown sugar that's firmly packed-do NOT substitute
1/2 tsp. salt
2-3 tblsp. flour, Use all purpose flour. I know I said in the video you can use either all purpose or self rising but the pie comes out better with all purpose. If you use an electric mixer and tend to over mix, use 3 tbsp. Using 2 is fine if you're hand mixing. You will not taste the flour
1/3 cup melted butter (do not substitute)
1 tsp. vanilla extract- use the good stuff!
3 eggs--well beaten -always use large or extra large eggs when baking
1 to 2 cups pecans
PREHEAT YOUR OVEN TO 350 DEGREES
Combine 1st 6 ingredients, mixing well. Add the beaten eggs and pecans. Or you can put the pecans in the bottom of your 9 pie shell and pour the filling on top of them. The pecans will float to the top during baking. Pour into 9 pie plate and bake 45 to 70 minutes @ 350...the time will depend on your oven. For the 16 individual servings in tart shells, fill each shell 3/4 full, add pecans to top and bake @350 approx. 35 to 40 minutes. Let it cool before serving. Enjoy!
Crunchy Pecan Pie Bites | Southern Living
Find all the goodness of a homemade pecan pie in this nutty, bite-size dessert.
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Ingredients:
3 cups chopped pecans; 3/4 cup sugar; 3/4 cup dark corn syrup; 3 large eggs, lightly beaten; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 5 (2.1-oz.) packages frozen mini-phyllo pastry shells
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The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
RECIPE:
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Pecan Tassies- Martha Stewart
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Mini Pecan Pies
These mini pecan pies are delicious and a great alternative to the traditional 9 inch pie!
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WRITTEN RECIPE BELOW ⬇️
Mini Pecan Pies
Makes 12-18
Prep Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS
- 3 large eggs
- 1 cup pecans (chopped)
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar (packed)
- 1/4 cup butter (melted/cooled/unsalted)
- 1/2 tbsp pure vanilla extract
- 1/2 tsp salt
- 1 homemade 9in. pie dough (link below)
- all purpose flour (as needed to roll dough)
DIRECTIONS
1.) Preheat the oven to 350 degrees.
2.) Using a rolling pin, roll the dough out 1/4 inch thick.
Sprinkle flour under the dough as needed to keep it from sticking.
3.) Take a 3 inch round cutter and cut out as many round disk that will fit. Set them aside.
Press the remaining dough back together, and roll it out again 1/4 inch thick, then cut out the rest of the 12.
4.) Gently press the round disks of dough into the 12 tins, and up along the sides. It should fully cover the inside of the tins, then place the pan into the freezer to keep them cold.
5.) To a large bowl, add in the eggs and sugars. Whisk together for 1 minute, then add in the salt, corn syrup and vanilla. Whisk together for another minute until everything’s combined.
Lastly, whisk in the butter until combined.
6.) Take the muffin tin out of the freezer, and add 1 tbsp of the chopped pecans to each.
Evenly distribute the remaining nuts in the tins.
7.) Take 1/4 cup of the filling and add it to each tin. Do not fill to the top. Leave a 1/8 inch space at the top of each, because the filling will rise while baking.
8.) Place them into the oven to bake for 25-30 minutes. See notes at the bottom.
9.) Allow them to cool before removing them from the pan. Store in the refrigerator once cooled.
9 INCH ROUND PECAN PIE DIRECTIONS
1.) Preheat the oven to 350 degrees.
2.) Roll the dough about a half an inch larger than the diameter of your pan (about 1/8in. thick).
Use flour, if needed, to help keep the dough from sticking to the counter as you roll it out.
3.) Place the dough into the pie pan and crease the edges to your liking. Place it into the freezer.
4.) Follow step 5 from above for the filling.
5.) Take the pie pan out of the freezer, and add in the chopped pecans.
6.) Pour the filling over the pecans.
7.) Cover the pie loosely with foil and bake it for 30 minutes. Take the foil off and bake for another 20-25 minutes, or until the center is not too jiggly.
8.) Allow the pie to cool before serving. Store in the fridge.
NOTES:
- You can substitute the homemade pie dough for a store bought one, but you may need more than one 9in round dough.
- The mini pies should not be too jiggly in the center when done. If they are, allow them to cook for another 5-10 minutes, depending on the shape/thickness of your muffin tins.
- There will be filling left over with the mini pies - enough to make 16-18 total.
- Freezer Instructions: After the pies come to room temp, place them on a sheet pan and put them into the freezer. Once frozen, place them into an airtight container and store in the freezer for up to a month.
- Optional: Cover the edges of the 9in. pecan pie with foil before baking to keep it from browning too fast.
HOMEMADE PIE DOUGH RECIPE LINK ⬇️
MINI PECAN PIE | no bake, vegan recipe
Mini Pecan Pie is a no-bake, vegan recipe that is perfect for the holidays! Made with walnuts, dates, and maple syrup these mini pecan pies are easy to make, use natural sweeteners, and are seriously delicious!
I recommend serving them straight from the freezer for the best texture but the fridge works as well!
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TIMESTAMPS
0:00 Intro
0:34 Prepare the Pan
1:49 Prepare the Crust
3:21 Prepare the Filing
6:28 Put It Together
8:08 Let It Set Up
8:22 Enjoy
9:38 Bloopers
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NO BAKE PECAN PIE | no-bake, vegan recipe
1 1/2 cups raw walnuts
3 dates (60 grams) pitted
1 tablespoon maple syrup
1/8 teaspoon sea salt
Filling
3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping)
15 dates (320 grams) pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
2-4 tablespoons warm water
*coconut oil for greasing the muffin pan
INSTRUCTIONS
Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy.
CRUST
Add raw walnuts, dates, maple syrup, and salt to a food processor and process until crumbly and sticky.
Add one hearty teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.
FILLING
Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon, and sea salt to the food processor and process. Add 2-4 tablespoons of warm water and process until smooth and jammy. Stir in the remaining 1/4 cup of chopped pecans.
Spoon mixture into a large ziplock bag, remove excess air, and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.
Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!
NUTRITION
Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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