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The Ultimate Caramel Chocolate Pecan Pie

2 cups Pecan Valley Pecan Pieces; finely chopped
¼ cup granulated sugar
¼ cup margarine; melted
1 14-ounce package Kraft caramels
¼ cup milk
1 cup Pecan Valley Pecan Pieces
1 package (8 squares) semi-sweet chocolate
⅓ cup milk
1⅜ cups powdered sugar
½ teaspoon vanilla
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix pecans, sugar, and margarine. Press onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool.
3. Melt caramels with ¼ cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, ⅓ cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling spreading to edges of pie. Refrigerate. Serve with sweetened Whipped Cream if desired.

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Topsy Turvy Apple Pecan Pie

¼ cup softened unsalted butter or margarine
½ cup Pecan Valley Pecan Halves
⅔ cups brown sugar; firmly packed
2 9-inch pie crusts; unbaked
6 cups (about 2½ pounds) tart apples; sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
½ cup granulated sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt

1. Preheat oven to 450ºF.
2. Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving ½-inch overhang.
3. In a large mixing bowl combine sliced apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork.
4. Bake in a preheated oven for 10 minutes.
5. Reduce heat to moderate, 350ºF.
6. Continue baking for 30 to 45 minutes or longer, or until apples are tender. Remove from oven.
7. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. Serve hot.

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Triple Chocolate Chunk Pecan Pie

1 9-inch pie shell; baked
3 tablespoons unsalted butter; cut into 1-inch pieces
¾ cups dark brown sugar; firmly packed
½ teaspoon sea salt
2 large eggs
½ cup light corn syrup
1 teaspoon vanilla extract
1 cup Pecan Valley Pecan Pieces; toasted
2 ounces semi-sweet chocolate; cut into ¼-inch pieces
2 ounces milk chocolate; cut into ¼-inch pieces
2 ounces white chocolate; cut into ¼-inch pieces

1. Preheat oven to 275ºF. Adjust oven rack to center position.
2. Place pie shell in oven if not already warm.
3. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130ºF. Remove from heat, stir in pecans.
4. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.
5. Bake in a preheated oven for 55 to 65 minutes until center feels set yet soft, like gelatin, when gently pressed. Transfer pie to rack; let cool completely, at least 4 hours.
6. Serve pie at room temperature or warm, with lightly sweetened Whipped Cream or vanilla Ice Cream

Notes: if you want warm pie, cool the pie thoroughly, then cut and warm it in a 250º oven for about twenty minutes.

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Tujague’s Pecan Pie

1 9-inch pie shell; unbaked
3 eggs
1 cup granulated sugar
⅔ cups Karo Dark Corn Syrup
2 tablespoons unsalted butter; melted
1 teaspoon vanilla extract
⅛ teaspoon sea salt
3 tablespoons Armagnac or other brandy
1½ cups Pecan Valley Pecan Halves

1. Preheat oven to 400ºF.
2. In a glass mixing bowl beat the eggs, blending in the granulated sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower the oven temperature to 350ºF
5. Continue baking for an additional 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.

Serves 6 to 8.

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Vanilla Crumb Crust

1⅓ cups vanilla wafer crumbs
¼ cup sugar
5 tablespoons butter, melted

1. Preheat oven to 400ºF.
2. Combine the crumbs with the sugar and melted butter and mix thoroughly.
3. Press the mixture firmly against the sides and bottom of a 9-inch pie plate, using the back of a spoon.
4. Bake 5 minutes and cool.

Yield: 1 9-inch pie crust

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Vinson’s Pecan Pie

1 9-inch pie shell; unbaked
1 16-ounce bottle Karo Dark Corn Syrup
1 to 2 cups water (for heating syrup)
6 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1½ cups Pecan Valley Pecan Halves
2 tablespoons margarine

1. Preheat oven to 325ºF.
2. Remove cap from bottle of syrup and heat in a small saucepan of water.
3. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put ¾ cups pecans into each pie. Dot 1 tablespoon of margarine on top of each. Place pie pans on jelly roll pans and place in oven.
4. Bake in a preheated oven for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator.

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West Texas Chocolate Pecan Pie

1 9-inch pie shell; unbaked
1½ cups granulated sugar
3 eggs
1½ cups Pecan Valley Pecan Pieces
1½ teaspoons vanilla
¾ cups all-purpose flour
1½ sticks of unsalted butter
1½ cups chocolate chips

1. Preheat oven to 325ºF.
2. In a large mixing bowl mix sugar and flour well with fork. Add eggs and melted butter and blend together.
3. Add coarsely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell.
4. Bake in a preheated oven for 40 to 45 minutes.

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West Texas Pecan Pie

1 9-inch pie shell; unbaked
1 cup granulated sugar
½ cup Karo Dark Corn Syrup
¼ cup unsalted butter, melted
3 eggs, well beaten
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. In a large mixing bowl combine sugar, corn syrup, and melted butter. Add beaten eggs and pecans to sugar mixture. Mix thoroughly. Pour mixture into pie shell.
3. Bake in a preheated oven for 45 to 50 minutes cool on rack.

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West Texas Pumpkin Pecan Pie

1 9-inch pie shell; unbaked
1½ cups pumpkin pie filling
½ cup Pecan Valley Pecan Halves; toasted
4 eggs
¾ cups granulated sugar
¼ cup rum
1 teaspoon ground ginger
½ teaspoon ground cloves
1½ cups whipping cream

1. Preheat oven to 425ºF.
2. Combine pumpkin and pecans in bowl of a food processor; process until smooth and well blended. Scrape pumpkin mixture into bowl. Beat in eggs. Add sugar, rum, cinnamon, ginger and cloves; blend well. Add cream; stir until completely mixed. Pour pumpkin mixture into pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce heat to 300ºF bake about 40 minutes longer until a knife inserted slightly off center comes out clean.
5. Serve warm or at room temperature.

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White Chocolate Almond Pecan Pie

1 9-inch pie shell; unbaked
4 eggs; beaten
1 cup light corn syrup
⅔ cups granulated sugar
3 tablespoons unsalted butter; melted
1 tablespoon vanilla
1 tablespoon almond extract (or to taste)
1 tablespoon chocolate extract
6 ounces white chocolate; melted
1 cup Pecan Valley Pecan Halves
1 cup sliced or slivered almonds

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine beaten eggs, corn syrup, sugar, melted butter, vanilla, almond extract, chocolate extract and melted white chocolate. Beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell.
3. Bake in a preheated oven for 50 to 55 minutes.

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