turkey pot pie

• Question:-Does anyone have a good turkey pot pie recipe?
  I need a good turkey pot pie recipe that can feed a lot of people. One that might fill a 9 by 13 pan or larger.
  
  Answer:-TURKEY POT PIE
  
  2 c. turkey, cooked
  1 can carrots, (with liquid)
  1 can peas, (with liquid)
  1 can corn (with liquid)
  1 can green beans
  1 lg. onion (diced)
  2 tbsp. Mrs. Dash's garlic and herb spices
  
  Add all ingredients in large pot with 1 1/2 cups water. Cook on low for 1 hour. Make crust out of Bisquick, butter, and water. Roll out then place in casserole dish bottom. Pour turkey and vegetables in; cover with top crust. Bake in 350 degree oven for 35 minutes, or until brown. Serve with salad. Makes 2 to 3 pot pies
  
  
  
  m
• Question:-Whats a good side dish to serve with turkey pot pie?
  I made mini turkey pot pies for dinner tonight and I dont know what to serve with them. I think it would pair nicely with a fresh salad but my husband and I are big salad eaters and well, I would just like to serve something different. My pot pie is super creamy and had peas carrots onions and corn. So I dont want anything heavy on the side and probably not those vegetables. Thanks!
  
  Answer:-Green beans.
• Question:-What goes good with Turkey Pot Pie?
  I am making a Turkey Pot pie and was wondering what would look good and taste good to compliment the meal. (on the same plate) The pot pie consists of carrot, potato, turkey, turkey gravy and peas if that helps.
  
  Thanks alot!
  
  Answer:-It's kind of a complete meal with the crust, vegetables, meat and gravy. If I were fixing it for myself I would make myself a small romaine salad with tomatoes and scallions. Some people might think that too many vegetables. If I were serving others a side dish of fruit salad - melon chunks and grapes, is what I would serve. Or a light soup.
• Question:-what is the best way to make a turkey pot pie crust with Jiffy baking mix?
  I normally wold use grands biscuts or something on top, but wanted to try making an actual biscut type crust on top. I have had homemade pot pie before and the whole casserole is topped with a like 1 1/2 inch crust. How exactly would I do this using Jiffy mix?
  
  Answer:-Just lay a layer of biscuit dough atop the pot pie filling and bake. Mix up the jiffy mix like the recipe says for biscuits, roll it out, then move it on top of the casserole dish. Or, if you like, you can cut out biscuits and lay them on top-- either way.
• Question:-Can I put leftover stuffing in a turkey pot pie?
  I'm making a pot pie with yesterday's leftovers. It's my only questionable ingredient. I've never heard of it before, but why couldn't I? Is it going to taste awful? Does it matter if it's on the top or bottom?
  
  Answer:-Oh wow. I don't even like turkey unless it's sliced deli meat, but that sounds so good right now. I'm starving. Tell the hubby to hurry home and cut up the chicken for me. I really don't want to cut up raw chicken, the thought is grossing me out.
  
  What I'd do is put the stuffing on top instead of a crust.
• Question:-After you have made a turkey pot pie, can you freeze it?
  I would like to make 2 pot pies and freeze one for the future. Thank you for your response.
  
  Answer:-Preparation...
  Freeze pies or tarts with unbaked pastry. Store unbaked pie tops or tart shells separated with paper or foil.
  
  Packaging...
  Freezer or cling wrap. extra foil or polythene will hold shapes.
  
  Storage (mths)... 4-6
  
  Tips...
  Uncooked pastry will cook from the freezer.
  
  Good luck!...._;-)
• Question:-Can you taste the difference between chicken pot pie and turkey pot pie?
  I can't :-(
  
  I am talking about those frozen pot pies form the grocery stores..
  
  Answer:-I know exactly what Skwerl is talking about. The crust is so delicious, especially if you buy the mini ones and save the crust from the bottom for last.
  
  However, I digress. In answer to your question, yes I can. I usually buy the Great Value ones from WalMart and I like the turkey ones better than the chicken.
  
  
  j0e
• Question:-How to make turkey pot pie?
  I have 5 lbs of turkey left over after thanksgiving. What to do with the left over?
  
  Answer:-Turkey Empanadas Grande
  
  "Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."
  
  INGREDIENTS:
  1 pound ground turkey
  1 clove garlic, minced
  1 cup chopped onion
  1/2 cup chopped green bell peppers
  2 cups chopped fresh tomato
  1 tablespoon dried parsley
  1 teaspoon dried cilantro
  1 teaspoon ground cumin
  1/2 teaspoon dried oregano
  1/2 teaspoon red pepper flakes
  1/8 teaspoon ground black pepper
  1 (15 ounce) package refrigerated pie crusts
  1 egg white, beaten
  
  DIRECTIONS:
  In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
  Preheat oven to 400 degrees F (200 degrees C).
  Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
  Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.
• Question:-If a recipe calls for cooked turkey (for turkey pot pie), how am I supposed to cook it?
  It says "3 cups chopped cooked turkey (about 1lb)".
  
  Am I just being stupid or what? Can I just buy a pound of turkey?
  Okay people. I KNOW about the left-over thing. But I want to eat this and I don't have leftover turkey! Is that not obvious?
  
  Answer:-boil it
  roast it
  microwave it
  
  or, buy a chunk of roasted turkey from the deli
• Question:-Does anyone have a good chicken or turkey pot pie recipe?
  Preferably one with potatoes, carrots, peas and onions? I find all kinds of pot pie recipes but none usually have the potatoes. I know it's easy to add but I'm not sure of how to prepare the potatoes before putting them into the recipe. Also if it could be one that is just as good as home made but uses store bought ingredients. Thank you!!
  
  Answer:-Brown 1-2 pounds of chicken (or hamburger) and shred it. You can saute in some garlic, onion, etc. Don't salt anything because the added ingredients are plenty salty.
  
  Add a can of chicken stock, a dry chicken gravy packet, a one pound bag of frozen mixed vegetables, and a can of cream of potato soup.
  
  Stir it all up and taste, adjust seasonings as you see fit. Cook it down a little bit so it is still juicy but not running with liquid, otherwise your crusts will be soggy.
  
  Crusts in their pie pans, arrange it all on a cookie sheet to keep your oven clean. Dock your bottom crusts, poke holes in the bottom with a fork...I use a deep dish crust, or you can make the little tart crusts or whatever. Pour your filling into the crusts, they can pile up pretty high. Cover with identical crust, slits for steam...egg wash on the crust if you like, and bake at 400 or so, to brown the crust.
  
  You can make your own crusts and build these pies in a 9x13 if you like. Bigger pie...more ingredients...double the amounts.

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

pie crust

• Question:-pie crust?
  so i just made pie crust and it looks crumbly..does it have to be that way.
  and when i try to roll it a little bit out to flatten it it goes apart a little.
  is dat the way its supposed to seem?
  
  ohyeah should i freeze this pie crust or just put it in the fridge?
  
  Answer:-add more shortning nead one more time should be fine
• Question:-Pie Crust ?
  I have 2 rolled dough pie crusts. Is there any recipes I can make with these other than a pie?
  
  Answer:-Arseholes (aka dirty bums)...they don't sound very tasty, but they are, lol. Lay the dough on the counter and brush with butter, put a thin even layer of brown sugar and sprinkle with cinnamon. Then roll it up and slice the log every 1-2 inches. Lay flat on a baking sheet lined with parchment and bake. My Grandmother used to always make them for us with the left over pie crust pieces. YUMMY.
• Question:-Pie crust.......?
  What makes a pie crust shrink when baked and how do you prevent it?
  
  Answer:-Gluten strands makes the pie crust shrink when you bake it. Allowing the dough time to rest between mixing, rolling, and baking will reduce the amount of shrinkage that occurs. Other than that there isn't really anything you can do to avoid it, you just have to remember that its going to shrink up a little bit and roll it out slightly bigger.
• Question:-How long does pillsbury pie crust stay good in refrigerator?
  I have a pillsbury pie crust in my refrigerator... I used one crust & threw out the box, but kept the other packaged crust in the refrigerator for about 5 days now. Is the pie crust still good?
  
  Answer:-It should be okay. Pie crusts are made from shortening and flour, so there really isn't anything in it that would "go bad" quickly. The only thing I would worry about would be drying out too much...
• Question:-Do you bake the pie crust before you put the pecan pie filling in?
  I bought the pie crust at the store. I want to know if i bake the pie crust then the pecan pie filling in? Or do you put it all in and then bake?
  
  Answer:-You put it all in and bake. If you bake the crust before, then bake it again after you put the stuff in, it will end up burning the crust!!! good luck and merry christmas!!
• Question:-How do I keep my pie crust from getting soggy?
  When baking pies, the outer crust is always golden brown and flaky, but the pie crust under the fruit always turns out soggy. This has happened with both fruit pies and custard pies.
  
  Answer:-Before you bake your crust, brush the bottom with a beaten egg. Then bake for 15 minutes, let cool, then add filling. Cover the outer edges with foil and bake as usual. When almost done baking, remove the foil and bake till edges are golden.
  
  By brushing egg yolk on the bottom, then baking, you are forming a seal that will help keep moisture out.
  
  Good Luck!
• Question:-Any good Pie crust recipes using butter or vegetable oil instead of shortening?
  I just picked a bushel of apples and want to make some pies but I just realized I'm out of solid (Crisco) shortening. Does anyone have any tried & delicious pie crust recipes using real butter or canola oil?
  
  Answer:-You can substitute exact measurements of butter for other fats, but remeber if it is table butter it already has salt added to it. You can also make a crust with oil, but it is much harder to get a flaky crust with oil.
• Question:-Can I substitute butter for shortening in a pie crust?
  I'm making a French silk pie and the ingredients for the crust say to use shortening or lard. Can I use butter instead? This is for the "Baked Pie Crust". Should I use the Graham Cracker crust instead? I know how to make the pie part, it's just the crust I'm worried about. Thanks!
  Yeah I mean real butter not margarine.
  
  Answer:-You can use the buter in place of shortening. I've done that before. The crust won't be quite as flaky as it is with shortening but it will work just fine.
• Question:-How not to break pie crust while cutting?
  I'm planning to make a few pies with a homemade cookie crust for each one. However, I'd like to make sure that the crust (on the bottom of the pie) doesn't break while I'm cutting it (which is what has happened in the past).
  
  Are there any steps that I can take to ensure that as I cut the pies to serve, they won't break apart at the crust? (Especially on the very edge of each slice?)
  
  Answer:-Hi,
  I used to work in a pastry shop, and we do it is, use a large kitchen knife, longer than the pie, and cut with a swift stroke. (ie, no hesitation)
• Question:-How do you bake a good pie crust that will cut without crumbling?
  I have been buying store bought pie crusts. I never bake the empty crust first. I always make custard pies. Every time the pie is cooked and I need to cut the first piece, it usually falls apart and the piece doesn't come out clean. Any ideas as to how to remedy this problem?
  
  Answer:-Well, my family usually makes sugar cookie pie
  crusts because they taste sweeter and don't fall
  apart. You could try that, there are several different
  recipes online:D

pumpkin cheesecake

• Question:-Pumpkin Cheesecake?
  I need a really good no-bake pumpkin cheesecake recipe. I'm hoping someone out there knows one. Please help, Thanksgiving is tomorrrow in Canada.
  
  Answer:-Hello:
  
  Go to either one of these food websites and they should have the recipe that you are looking for:
  
  www.kraftfoods.com
  
  or
  
  www.allrecipes.com
• Question:-Is there a good pumpkin cheesecake recipe?
  Looking for a really good pumpkin cheesecake recipe. My skill in the kitchen is not beginner but not an expert...I really enjoy baking!
  
  Answer:-Preheat oven to *350 and place oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.
  
  For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.
  
  For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
  
  In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
  
  Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.
  
  Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
  Serves 10-12 people.
  
  Crust:
  
  1 cup (100 grams) graham cracker crumbs
  
  1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought
  
  1 tablespoon (15 grams) granulated white sugar
  
  4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted
  
  Cheesecake:
  
  2/3 cup (145 grams) light brown sugar
  
  1/2 teaspoon ground cinnamon
  
  1/4 teaspoon ground ginger
  
  1/8 teaspoon ground cloves
  
  1/8 teaspoon ground nutmeg
  
  1/4 teaspoon salt
  
  1 pound (454 grams) cream cheese, room temperature
  
  3 large eggs
  
  1 teaspoon pure vanilla extract
  
  1 cup pure pumpkin puree (canned or homemade)
  
  Topping:
  
  1 cup sour cream
  
  1 teaspoon pure vanilla extract or vanilla bean paste
  
  1/4 cup (50 grams) granulated white sugar
• Question:-Is there a way to make something like a pumpkin cheesecake roll but without the pumpkin?
  I was planning on makeing a pumpkin cheesecake roll for thanksgiveing but all of the stores are sold out of pumpkin. I'm wondering if I can use that same idea and make it more of a cake/cheescake roll?
  Any ideas?
  
  Answer:-go to cooks.com
• Question:-What are some tips on transporting a pumpkin cheesecake?
  I am making a pumpkin cheesecake to bring to my aunt's house for thanksgiving. It is a 3 hour drive and I am making and storing it in a springform pan. Should I put it in a cooler with ice or keep it room temperature?
  
  Answer:-Freezing cheesecake changes the texture in what I view to be an unpleasant way.
  
  Sun Tzu teaches us to make our weaknesses in to strengths. XoD Your weakness: 3 hour drive.
  
  What I'd suggest doing is pre-heating the oven to bake it 2.5 hours before you leave, cooking it for the 40-45 minutes needed at 350, cooling it in the oven for half an hour, cooling it on a wire rack for one hour and then putting it on your lap still warm to cool during the three hour ride with aluminum foil covering it and a few holes poked in the foil to allow steam to escape so it doesn't condense and drip on to your lovely pumpkin cheesecake. Pumpkin cheesecake is on a very short list of cheesecakes that can go straight from counter cooling in to your tummy tum and still be yummy. It'll be a little bit better if you refrigerate it for 2 hours after arriving. But it's not necessary, and won't make any difference at all if you do what I'm about to tell you because every one's head will explode from the goodness.
  
  Top it with dulcé de leche (made in advance) and ground cinnamon pecans or candied pralines. Dulcé deleche is the world's greatest caramel ever - made by boiling a can of condensed sweetened milk for 2 hours, making sure to keep the water level above the can for even boiling. Then let the can cool, open it, and pour on top of your pie, followed by said nuts.
  
  This is the way to make pumpkin cheesecake. I swear to you. Even people who hate pumpkin, caramel,cheesecake and nuts like this stuff. And make sure you spice the heck out of it. I finish mine by lightly dusting the top with cinnamon, nutmeg and allspice before putting the caramel layer on top. You can't see the difference, but by god, can you ever taste it.
• Question:-Anyone know a good recipe for Pumpkin Cheesecake?
  I want one that is tall and layered with chocolate chips.
  Or any other tall cheesecake or pumpkin dessert.
  I made a layered one from Good Housekeeping ( this months issue) however I found it small and dull. The idea is great because it is more colorful. You have a layer of cheesecake , a layer of Chocolate chips and top that off with a layer of pumpkin pie. Needs to be higher for better presentation.
  
  Answer:-the country cream is optional, but tastes great. you can serve it plain, with regular whipped cream, or anything that sounds good to you!
  
  Pumpkin Chocolate Chip Cheesecake With Country Cream
  
  Crust:
  1 1/2 cups graham cracker crumbs
  4 tbsp confectioners’ sugar
  6 tbsp butter, melted
  
  Filling:
  1lb (450g) cream cheese, at room temperature
  1/2 cup granulated sugar
  2 eggs
  1/2 tsp vanilla extract
  1/2 cup canned pumpkin purée
  1 tsp ground cinnamon
  1/2 tsp freshly grated nutmeg
  1/2 tsp ground cloves
  1/2 cup semisweet chocolate chips
  
  Country Cream:
  1/2 cup sour cream
  1/2 cup mascarpone
  1/2 cup plain, whole-milk yogurt
  1/2 cup granulated sugar
  2 tsp vanilla extract
  
  Prepare the crust: In a large mixing bowl, combine the crumbs, sugar, and butter, and knead together until well blended.
  
  Press evenly over the bottom and sides of a 9in (23cm) spring form pan. Chill until needed.
  
  Preheat the oven to 350°F (180°C).
  In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth.
  
  Add the eggs and vanilla, and mix until well blended. Add the pumpkin purée and spices, and continue mixing until thoroughly combined.
  
  Remove the mixing bowl from the machine and fold in the chocolate chips with a rubber spatula.
  
  Pour the filling into the chilled crust.
  Place in the oven and bake for 30–40 minutes. The center of the cheesecake should feel somewhat firm to touch.
  
  Let the cheesecake cool to room temperature, then refrigerate, covered, for at least 6 hours or overnight.
  
  To make the country cream, place all the ingredients in a deep mixing bowl and set the bowl over a larger bowel filled with ice.
  
  Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.)
  
  To serve the cheesecake, remove the sides of the spring form pan. Cut the cheesecake into portions and serve topped with the country cream. Alternatively, serve the cheesecake with plain whipped cream, or with chocolate sauce or ice cream.
  
• Question:-Can I turn a regular "jello no-bake cheesecake" into a pumpkin cheesecake?
  by just adding pumpkin and some spices (nutmeg, cinnamon, and cloves)? Do you think that would turn out ok or should I just chuck that idea and go for a real pumpkin cheesecake recipe?
  canned pumpkin needs to be cooked?
  
  Answer:-YES YOU CAN!
  
  EASY PUMPKIN CHEESECAKE
  
  11. oz. pkg. no-bake cheesecake mix
  1 tsp. ground cinnamon
  1/2 tsp. ground nutmeg
  1/4 tsp. cloves
  3/4 c. milk
  3/4 c. pumpkin
  1/2 tsp. vanilla
  Whipped cream
  
  Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9 inch pie plate (if desired, use already made graham cracker crust). Chill in freezer while preparing filling. In small mixer bowl combine cheesecake filling mix, cinnamon, nutmeg and cloves. Add milk, pumpkin and vanilla. Beat at low speed until blended. Beat 3 minutes at medium speed. Pour mixture into crust. Chill at least 1 hour. Garnish with whipped cream and cinnamon if desired. Let stand 5 minutes before serving.
• Question:-How can you make a half pumpkin pie, half pumpkin cheesecake pie?
  Can this be done? I really want to please the pumpkin pie and pumpkin cheesecake lovers? Help please!
  
  Answer:-Simple easy and delicious! Pumpkin Cheesecake Pie~ 1 deep dish pie shell crust 1 pk(8oz) cream cheese (unwrap & place in microwave 20 seconds to soften) 1/2 cup sugar 1 teaspoon vanilla 1 egg, beaten 1 cup canned pumpkin 1/4 t ginger 1 /4 tsp cloves 3/4 t cinnamon dash of salt 1 small can evaporated milk (5oz can) 2 eggs beaten mix cream cheese 1/2 cup sugar vanilla and egg till smooth spread in pie crust combine pumpkin 1/2 cup sugar spices salt milk and eggs till smooth pour over cream cheese mixture put on baking sheet and bake 50 -55 minutes till puffy or set ( knife will come out clean ) cool - Decorate with whipped cream if desired before serving Edit I have used the entire can of pumpkin (15ozcan)and 1 can evaporated milk (12oz ca) increased spices a tiny bit and it worked out fine you can also double entire recipe and use a graham racker or gingersnap cookie crust make in a springform pan .. makes a beautiful presentation
• Question:-Where can I get a pumpkin cheesecake in metro Detroit area?
  I am in need of a pumpkin cheesecake for a holiday gathering. Does anyone know where I can purchase one?
  
  Answer:-I would check out some of the local bakeries in your area. Good luck.
• Question:-Pumpkin Cheesecake recipe: I'm looking for a simple, easy, delicious recipe?
  I'm not much of a baker, but I'd like to make this for my husband for Thanksgiving. Can someone please provide a simple, quick and easy recipe for Pumpkin Cheesecake? Thanks!
  
  Answer:-Hello,try this recipe.......it's not a true cheesecake but a cheesecake pie........it's really EASY & QUICK:
  
  Pumpkin Cheesecake Pie
  
  2 Packages (8 oz. each) cream cheese,soften
  2/3 cup regular white sugar
  2 tps. pumpkin pie spice *
  2 eggs
  1 can (15 oz.) pumpkin (regular not pie mix)
  1 extra serving graham crumb pie crust (10 inch size)
  
  In a large beat the cream cheese until fluffly. Add the sugar and spice. Combine well. Add eggs in one at a time. Stir in pumpkin. Pour mixture into crust. Bake in a 350 degree preheated oven for 35 to 40 minutes or until the middle is set.
  Cool for 1 hour and refrigate for 3 hours. Cut and add Cool Whip on top when serving.
  
  * Substitute 1 tps. ground cinnamon,1/2 tps. ground ginger and 1/4 tps. ground cloves for the pumpkin pie spice.
  
  Again this is simple,quick and easy.
  Happy Thanksgiving Ya'll!!!
• Question:-There was a recipe on yahoo about 2 years ago for pumpkin cheesecake. How do i find it?
  This was a feature on the yahoo home page site and i have used it for the last two years but lost the recipe when my computer crashed. The pie tasted more like pumpkin pie than cheesecake. Can you help me find it?
  
  Answer:-Libby sells the pumpkin and also makes the best pumpkin cheesecake, pumpkin cake roll, pumpkin bars,and pumpkin pies! you an also go to allrecipes.com and type in pumpkin cheesecake you can make your crust from crushed graham crackers, shortbread cookies, vanilla wafers or gingersnaps you can add pecans or walnuts if you wish I always add a little extra spice to my pumpkin cheesecake be sure to check out the pumpkin praline cheesecake recipe also by libby's but also on the allrecipes.com website or you can go to Libby's website kraftrecipes.com has many wonderful cheesecakes with full color pictures they want to sell lots of cream cheese, they are the makers of Philadelphia cream cheese* EDIT* yahoo shine recipes takes most all their recipes from better homes& gardens or eating healthy they do not have their own recipe website when you check out the yahoo shine recipe website you will notice at the end of each recipe where they obtained that recipe from

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!