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Pecan-Rye Pumpkin Pie

Pecan-Rye Pumpkin Pie

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Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.



  • ¼ cup rye flour or all-purpose flour
  • 1½ cups all-purpose flour, plus more for dusting
  • ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
  • 1 large egg white, beaten to blend

Filling and Assembly

  • 1 15-oz. can Libby’s 100% Pure Pumpkin
  • ¼ tsp. freshly grated nutmeg
  • Small pinch of ground cloves
  • 8 Tbsp. light brown sugar, divided
  • 3 Tbsp. unsalted butter, melted, divided
  • 1¼ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
  • Whipped cream (for serving; optional)

Recipe Preparation


  • Whisk rye flour, sugar, salt, and 1½ cups all-purpose flour in a large bowl to combine. Add butter and toss to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large shaggy pieces of dough (you want some pieces of butter that are flat and thin and some that are large and chunky). Drizzle 5 Tbsp. ice water over, running your fingers through flour mixture to evenly distribute. Knead dough in bowl until it starts to come together (it should look a little dry, but add more ice water by the teaspoonful if needed, just until dough comes together).

  • Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges and any loose bits. Dust surface and dough lightly with flour to keep dough from sticking. Using your hands, form dough into about a 7x5" rectangle. Using your rolling pin, gently tap and press dough to compact and tidy up edges. Roll out dough, dusting dough and surface as needed, until 3 times longer than when you started. Fold dough over onto itself in thirds like a letter to make a square. Wrap in plastic and chill until firm, at least 30 minutes.

  • Preheat oven to 400°. Roll out dough on a lightly floured surface to about a 12" round. Wrap dough around your rolling pin and unfurl into a standard 9"-diameter pie dish. Gently lift dough so it slumps down into edges of dish. Trim overhang and crimp as desired. Line crust with parchment paper or foil. Place dish on a rimmed baking sheet and fill with pie weights or dried beans. Bake until edges of crust start to brown, about 20 minutes. Remove parchment and weights. Decrease oven temperature to 350° and bake crust until edges are golden, 20–25 minutes. Remove dish from oven and brush 1 Tbsp. egg white over bottom of crust. Return to oven and bake until crust is golden brown, 5–10 minutes (the egg creates a water-resistant coating that helps prevent the custard from making the bottom soggy). Reserve remaining egg white for topping.

  • Do Ahead: Dough can be made 3 days ahead; keep chilled. Crust can be baked 3 days ahead; store tightly wrapped at room temperature.

Filling and Assembly

  • While your crust is baking, combine eggs, egg yolk, pie filling, cream, granulated sugar, whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tbsp. brown sugar, 2 Tbsp. butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl and blend with an immersion blender until smooth; try not to aerate. (Alternatively, you can whisk mixture well and blend in 2 batches in a blender until smooth and homogenous.)

  • Pour into crust and bake pie (still at 350°) until filling is puffed and mostly set with just a slight wobble in the center when gently shaken, 40–45 minutes.

  • Just before the pie is done baking, toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes.

  • Whisk reserved egg white, remaining 2 Tbsp. brown sugar, and remaining ¾ tsp. salt in a small bowl until foamy, about 30 seconds. Add syrup and remaining 1 Tbsp. butter; whisk just to combine. Add pecans and toss to coat.

  • Carefully remove pie from oven and top with pecan mixture, allowing any excess egg white mixture to drip back into the bowl. Return pie to oven and bake until filling is completely set (a tester or paring knife inserted into the center should come out clean) and nuts are not tacky to the touch, 8–10 minutes. Transfer pie to a wire rack and let cool, at least 2 hours. Serve with whipped cream if desired.

  • Do Ahead: Pie can be baked 1 day ahead. Store uncovered in a cool oven or at room temperature.

Recipe by Brad Leone and Claire SaffitzReviews SectionOof... I was so excited for this recipe but somehow it turned our wayyyy to salty. Perhaps weight in grams would have helped a lot here.AnonymousNetherlands06/08/20So, I made this recipe when first published, and it was good. I decided to bake this again, but more closely followed the instructions. The only swap I made was regular flour and instead of rye whiskey, I used Grand Mariner. It was fabulous! Some of the other reviews miss this key component: The varying textures and flavors of the pie makes it an experience as well as flavor. Make sure to egg wash the crust to keep it flaky, then using an immersion blender makes the pumpkin filling a true chiffon; next, when preparing the toasted pecan topping, follow the instructions for a savory sweet crunchy topping. I followed with a stiff whipped cream which created a buttery mouth feel on top of crunchy, savory, flaky crust which was a party for my mouth!AnonymousMichigan12/28/19made this the night before thanksgiving my family loved itAnonymousstaten island ny12/06/19I followed this recipe almost exactly. I made the dough in the food processor and it was lovely to handle and work with. The crust baked up very nicely with a flaky and crispy texture, and the egg white coating worked wonders to prevent it from getting soggy. The filling was silky smooth like cheesecake with great flavor. Using an immersion blender was genius! I only give this 4 stars because of the pecan topping. The flavor was very bland and really added nothing to the pie overall. If anything it took away from the fantastic simplicity of the classic pumpkin pie. I will definitely make this again, just without the topping.LyraRDVMMassachusetts12/03/19I made this for my family thanksgiving and it was divine! I was apprehensive reading the negative reviews but didn't have any problems when I made it. I didn't modify anything except I didn't use rye flour - just AP flour instead. The cook time as stated in the recipe worked just perfect for me.riceanyoneWichita, Kansas12/02/19Filling is excellent. I'd call this THE quintessential pumpkin pie (didn't make the topping BTW). IMO, the whiskey does make a contribution to the overall background flavors, but it;s subtle enough that you could either leave out (correcting for the liquid) or sub in any of a number of other ingredients (rum might be interesting). The pie set up perfectly and on schedule (but I WAS using the convection setting)Pie crust is okay, but agree with everyone else that there is no excuse to not use weight measurements--I'm sure that's a major contributor to all the negative reports here as everyone measures flours a little differently. I personally had to make 3 crusts until I got something that didn't "melt" during the blind bake.AnonymousTennessee11/30/19Great pie recipe. I added about a 1/4 teaspoon extra of each spice per some of the reviews and it came out super flavorful. The pie was completely set in 45 min + 8 min after the pecans went on. Make sure to use a standard pie pan - I only have a deeper pan and the filling only came up about 3/4 of the way so my crust to filling ratio looked a little goofy.I really loved this pie! Being in Canada, I did not get Libby's puree, as I have never seen that particular brand. The addition of rye and the the candied pecan topping gave it that extra wow factor to make this a special occasion pie. Baking time was longer than the recipe called for but the rest was great. Brad and Claire are my mentorsTracyisawesomeToronto11/29/19We all loved this pie! I used coconut cream and a gluten free pie crust. My son did wish it had more pumpkin taste but I didn’t use Libby pumpkin, I will next time.lbunarek6056Alpharetta, GA 11/29/19This is a perfect recipe! The only caution is that it was impossible to find rye flour in Denver--checked 6 grocery stores. Apparently there is a shortage of rye flour (but apparently not rye whiskey). No time to order any. I didn't want to make any changes or substitutions, but ended up swapping rye whiskey for half of the ice water in the crust. I thought it was a superb crust and might continue to do that in the future, even after I get rye flour. Otherwise, I followed the recipe exactly (except for making the crust in a food processor and freezing the butter bits) and it was perfect! Our Rye & Rye Pumpkin Pecan Pie will be our standard Thanksgiving pie from now on!NB: Made the pie in Denver and made no altitude adjustments except for adding a tad more ice water so the crust would hold together.Christine WhittingtonLeadville, Colorado11/29/19This pie was very labor intensive but it was worth the work. The dough was easy enough to make and I like that it was a little savory. It puffed up a bit even after I baked it while weighing it down, but I just had to be sure to press it down every so often. The crust shrinks so don't trim it too much. It was also pretty crumbly. Some pieces of it fell off before serving it for Thanksgiving. The filling was also simple to put together. I didn't have a ton of problems with cooking time (more ~50 minutes total, definitely not over an hour) , but I did have to scramble to get the pecans done it time before over cooking the pie. I wish the pecans were more candied/crunchy. Also, I feel like the filling fell(?) a little. I didn't get the same height and satisfying shape of the slice like in the picture. I would probably make this recipe again. I agree that metric measurements would put people more at ease while baking this, but I didn't experience the difficulties expressed in a lot of the other comments.AnonymousNew York11/29/19I really loved this pie, and I'm pretty surprised by some of the negative reviews. The dough was flaky, the filling a great, spice-filled, pumpkin pie filling, and the pecans gave an extra crunch and richness. As far as the dough goes- it's really important not to over hydrate the dough, and it's kind of easy to do because it looks kinda dry when you put it in the fridge but by the time I rolled it out it was a little sticky. Baking for such a long time really allowed great browning and crispiness. Honestly I think I'm finally getting the hang of pie dough and this one turned out so great. Not doughy at the bottom- just perfect. The filling was super easy to make. I baked the pie for 45 min, and the sides were set but the middle was still pretty jiggly. Then I popped on the pecans, cooked for 10 more minutes, but the knife still came out pretty wet. I took the internal temp of the oven, and it read about 25 degrees low. So I cranked up the oven 25 degrees and let it go for 7 more minutes. After that a knife came out clean. It's good to just watch it and know what you're looking for. Anyway, everyone at the dinner table loved it. Not one complaint! A great compromise because I didn't know if I wanted to do pecan or pumpkin!AnonymousLas Vegas11/29/19Delicious filling. Loved the depth of flavor that came from the whiskey, and the earthiness of the crust with the rye flour. Mine took about an extra 10 minutes to set up. The recipe had a lot of steps and jumping between crust and filling, I ended up missing the egg white glaze accidentally, but thankfully the crust did not end up soggy. It was a lot of work, but a good special occasion pie that got a lot of ooohs and ahhhs. I made a whiskey whipped cream to go with it to use up the rest of the mini bottle of whiskey purchased just for this. Put that s$#@ on everything!This was my first time making a pumpkin pie and it came out AMAZING!! It was creamy and smooth and rich and the spices were perfect. Think I ended up cooking the pie for an extra ten minutes but I had 0 problems making this. The egg white on the pie crust was genius - no soggy bottoms here! Brad and Claire knocked it out of the park and I will definitely be making this for Thanksgivings to come! Thanks for a wonderful recipe!acaruso1871410New Jersey11/28/19I made the crust with 100% all purpose flour because I didn't feel like going to two different grocery stores the day before Thanksgiving just to grab rye flour. The pie was a big success! I'm definitely making this again for Christmas.AnonymousDelaware11/28/19This pie was AMAZING. I did leave the pie weights in a little longer than the recipe called for because I had one big air puff, but it turned out amazing. It shrunk a little bit, but was perfectly flaky and delicious. I had no timing issues with the custard setting either, it was perfectly done after 45 minutes. It truly pleased both the pumpkin and pecan pie lovers at the same time. I have absolutely zero complaints and this pie will be making appearances at my Thanksgivings for years to come.LWeigoldMilwaukee, WI11/28/19The crust recipe is terrible. If you make this crust, keep the pie weights and foil in the crust for the entire blind bake so it doesn’t puff and slump like mine did. Filling is fine but I should have used the Stella crust recipe, instead of this one.Great pie, but the crust was a huge fail for me. It rolled out beautifully and easily, but was a mess in the oven. I tried to troubleshoot it, but ultimately had to start over with my usual pie dough recipe and then it was a success. The recipe doesn’t seem to be thoughtfully written, but is a delicious concept.I wouldn't reccomend this recipe to someone who isn't experienced in the baking world. Or isn't familiar with making pies. It's a wonderful pie, minus the crust. I used my mothers pie crust recipe instead. I also vetoed the whiskey. It definitely took a lot longer than expected to bake. I would do it a day in advance instead of Thanksgiving day. Also patience is key, I had to ask my mom tons of questions on what to do. If there was a well written recipe, I wouldn't of had to do that. Good thing my mom is a really good Baker and cook. Good luck on making this! I would make it again.This pie is delicious! The seasoning is perfect -- I really enjoyed the touch of cardamom and bourbon. The crust was a little tricky to work with and I wish there were more detailed instructions in that part of the recipe, especially in regards to crimping, but I watched a video on Fine Cooking that really helped with that part. I also think this would be much more convenient with weight measurements, since that's what I normally work with. That being said, I'd definitely bake this again!outofthenightMassachusetts11/27/19Love this recipe! It is phenomenal! I made this for thanksgiving... no trial run. Just taste tested because I got nervous reading some of the other reviews and I cannot wait to serve to my family!AnonymousNew Mexico11/27/19Hello fam! So I made this pie a few weeks ago as a trial run for T-day and I loved it. Now that said, I must add that I did not make the rye crust. I'm a huge fan of the ease and foolproofness that is Stella Park's all butter pie crust so that's what I made. And lemme tell ya the pumpkin pie filling SANG wrapped in that crust. My boyfriend and I ate it breakfast lunch and dinner until it was gone :P Just a heads up though, my pecans got rather ... soggy? after a day at room temp, like they soaked up all the syrup. Still good, just much better fresh. Which is why making it in advance for T-day is a bit tricky. I'm traveling tomorrow morning and I'm trying to decide if the pie filling can make it on a four hour drive so I can bake it when I arrive, or if I should just bake it tonight and have slightly soggy pecans. Decisions, decisions.torey11Boston, MA11/27/19Love this recipe. My wife has made 3 pies now and each time the crust shrinks (like 1/4 to 1/2 inch away from the pie pan!) while doing the blind bake. She has had to bake it longer than the recipe like others but we don't think it's that big of a deal.hiccup.master9255Meridian, ID11/25/19Excellent, standard pumpkin pie recipe, before the pecan topping. I had no timing issues. I took it out at the bottom end of all the ranges given. Maybe the other commenters were indexing too hard on the knife-come-out-clean test? I don't find that test reliable. Next time I make it, I intend to double the spice. It was fine for me, but my friends thought it could use more. I also nearly doubled the salt in the filling and that worked well.SrAsparagusOakland, CA11/24/19I found this pretty disappointing, as well. Really wish I hadn't tried it out for the first time for a dinner party! How embarrassing. Crust was weirdly tough and shrunk a LOT. Filling was sort of loose in texture and bland. I baked it about 15 min. longer than the recipe said, given other comments, but maybe it still needed more time to firm up? (Although it was not jiggling any more when I took it out.) I like the idea of the pecan topping, but the filling was so mushy that trying to cut the pie through the nut layer made a huge mess. Not a good pie, especially for all the steps and effort! I also agree with some other reviewers that the recipe writing feels like a first draft and could be more clear.AnonymousNorth Carolina11/23/19

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It wouldn't be Thanksgiving without classic pecan pie on the dessert table! Our recipe uses the classic (and foolproof) Tasty pie crust to envelop the sweet and nutty filling Making perfect pecan pie is easier than you think. The Pioneer Woman shows you how with her delicious pecan pie recipe. Serve it at all your holiday gatherings Pastry dough, 3/4 stick unsalted butter, 1 1/4 cups packed light brown sugar, 3/4 cup light corn syrup, 2 teaspoon pure vanilla extract, 1/2 teaspoon grated orange zest, 1/4 teaspoon salt, 3 large eggs, 2 cups pecan halves (1/2 pound), whipped cream or vanilla ice cream.. ..Pecan Pie- made with just 9 simple ingredients, you would never guess this pecan pie is made If it weren't for the corn starch the recipe would also be grain-free but it is necessary for binding and..

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Pecan pie is quintessentially American because the pecan nut is in fact native to North America. 20th century when Karo™ syrup began printing recipes for pecan pie on its bottles How to Freeze Pecan Pie. Before I leave you with the recipe, let me share my tips for freezing pecan pie. This is a wonderful dessert to make ahead of time to freeze for Thanksgiving The classic pecan pie is a must-have dessert at Thanksgiving and other holidays throughout the year. This recipe holds true to tradition with buttery pecans and is simple to make calling for a..

Imagine a pumpkin pie with pecan pie's best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup.. This is a Pecan Pie recipe worthy of making for any and every occasion. It's a super simple, perfect, classic pecan pie. The filling is amazing. Be careful though- you'll want to dig in with a spoon and eat.. This is my take on the classic pecan pie. Flaky all-butter pie crust filled with a rich and creamy soft filling made with syrup, brown sugar, and lots of pecans

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This recipe for a perfect pecan pie results in a filling that slices beautifully and stands up with a fabulous flavor and crunch Pecan Pie Recipe. Servings Per Recipe: *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs A wonderfully sweet pecan pie that is perfect. Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning

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  1. Pecan Pie is a delicious combination of buttery crisp pastry and a rich, dense, and chewy filling that is loaded with toasted pecans. With Demo Video
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  4. Perfect Pecan Pie Recipe. Our recipe is great for any occasion. Next, line the pie shell with foil. Fill the crust with pie weights, which you can find at a specialty-cooking store, or you can use dry beans
  5. s. 3) Remove the dough from the waxed paper and place into a (23cm) pie dish. Unfold the dough so that it covers the entire dish and press gently into the shape

Pecan Pie Cookie Cups are filled with a sweet pecan pie filling inside a pumpkin spice cookie cup. Today I'm sharing an easy recipe for Pecan Pie Cookie Cups that start out with a package of Betty.. Classic Pecan Pie Recipe. Total Time: 1 hour 15 minutes 1 Reviews Jump to Recipe. You can't beat a classic, and it doesn't get more classic than this Classic Pecan Pie recipe This pie recipe is a little bit healthier and lighter for the fact that it doesn't call for any corn syrup. Do you love pecan pie but don't like all that corn syrup? Try this naturally sweetened Pecan Pie recipe The Best Pecan Pie Recipes on Yummly | Paleo Pecan Pie Squares, Pecan Pie, Vanilla Pecan Pie. Are you looking for a quick and easy recipe

Is it just us, or is pecan pie the most overlooked of the holiday desserts? Maybe it's because even with the best intentions, the recipe always comes out of the oven sickly sweet and way too gloppy Cook Time: 1 hour. Serves: 6-8. 4 eggs. 3/4 cup packed brown sugar. 1/2 teaspoon salt. 1 cup light corn syrup. 2 tablespoons melted butter. 1 teaspoon vanilla. 1 1/2 cups pecan halves. 1 unbaked 9-inch pie crust. 1.Preheat the oven to 400 degrees Recipes. pecan pie. November 12, 2015July 14, 2016 by deb Jump to recipe, comments. Thus, here is the pecan pie recipe I've been promising you for most of the decade this site has been around Classic Vegan Pecan Pie. Some recipes turn out perfectly on the first try. When you're making up a recipe completely from scratch, all bets are off the table, and my first healthy pecan pie experiment.. I already have a pecan pie recipe but in the past I wasn't so extreme with my recipes. My previous recipe from 4 years ago calls. for a sugar free syrup which I no longer personally usewe don't really..

Pecan Cheesecake Pie - layers of creamy cheesecake and gooey pecan pie make this a fun and Do you like cheesecake? What about pecan pie? If so, I have a pie recipe that you need to make ASAP!! This keto pecan pie recipe will reacquaint you with the taste you miss without the carbs you don't. Of course the sugar isn't sweet enough, so most pecan pie recipes also call for corn syrup I tested this Pecan Pie recipe so many times using different combinations of ingredients for the filling. I settled on blending together dates with almond butter, which creates the best filling: a rich.. Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base that's It's perfection! Pecan Pie Cheesecake Recipe. This cheesecake got rave reviews with my taste testers

The Pecan Pie recipe out of our category nut torte! EatSmarter has over 80,000 healthy & delicious recipes online 2) Scatter the pecans in the bottom of your pie crust. 3) In a large bowl, whisk together all the remaining ingredients and pour the batter over the chopped pecans Easy Pecan Pie Recipe with brown sugar instead of corn syrup makes a delicious gooey pecan pie filling. How to make pecan pie the easy way for Thanksgiving

#bread #food #baking #pecan pie #cinnamon #pecan #cinnamon bread #maple syrup #holiday food #thanksgiving food #babka #dessert #sweet food #sweet tooth #foodporn #delicious #cooking #food.. Perhaps no other dessert screams Texas louder than pecan pie. This recipe is courtesy of the famous Royers Round Top Café in the quaint, tiny town of Round Top, Texas, about an hour and..

This Pecan Pie recipe is a variation on my mother's heavenly, caramel-flavored version, but instead of the corn syrup she uses in hers, I use a somewhat brown rice syrup. My pie has the same creamy.. With a spiced pumpkin filling and maple pecan topping, this pumpkin and pecan pie is a marvellous mash-up. Find more pumpkin recipes at Tesco Real Food

. Thomas Keller Teaches Cooking Techniques. Alice Waters Teaches The Art of Home Cooking This Pecan Pie recipe with vanilla pudding mix is the answer! The pudding mix creates a creamier This Maple Pecan Pie is one your family will love. This recipe is a little different than what most.. This easy Pecan Pie recipe is so delicious it will convert even the biggest skeptics! The caramel-like flavors of the filling make this pie one of my all-time favorites These Pecan Pie Bars are the BEST! They have everything you love about pecan pie in one easy Perhaps you've noticed a lack of pie recipes on my blog. That's because I am notoriously terrible at..

Cover the pie crust with greased aluminum foil and fill with pie weights. Blind bake for approx. Toast pecans then roughly chop, leaving some whole for decoration. Add brown sugar, maple syrup, eggs.. Free. Android. Category: Food & Drink. Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup) This classic Pecan Pie Recipe is so easy to make , it is amped up with the addition of browned butter, tons of pecans and corn syrup. Classic Pecan Pie tastes and smells of certain foods just call out Fall . Our 100% whole-grain pie shaves more than one-third of the sugar and calories off the classic, and it cuts saturated fat in half. Toasting the pecans intensifies their flavor and.. Confession: I never had pecan pie up until a few weeks ago. I'm Dutch, so there. People don't eat Truth be told, the pie was a bit of a disaster. See, the recipe called for light corn syrup, and when I..

Pecan Pie. Jump to Recipe Pin Recipe. Pecan Pie. If you've never tried brown butter before, you are MISSING OUT. The first time I had it was on pasta that my roommate made my freshman year of.. Give classic pecan pie a healthy makeover--this recipe replaces some of the corn syrup and uses a whole-wheat flour crust for a delicious dessert. Top with whipped cream to make it extra-special

Our most trusted Pecan Pie recipes. Reviewed by millions of home cooks. Pecan Pie Recipes. 265 recipes to browse Featured below are images and recipes of Pecan Pie shared by members of the feedfeed community who added #feedfeed to images of food they made and posted across the social networks Pecan Pie Recipes. The South lends sweetened inspiration for these classic pies Get the Pecan Pie Cheesecake recipe from Spicy Southern Kitchen. Get the Paleo Pecan Pie recipe from Slim Palate. 12. Chocolate Bourbon Pecan Pie Cupcakes With Butter Pecan Frosting . They bring pecan bars to their neighbors, they hide pecan bars Recipe Card powered by. For crying out loud, make these already

Recipe: Maple Pecan Pie Bars. by Nealey Dozier. I've always felt very neutral about pecan pie. You won't ever find me rushing to make pecan pie, but I certainly won't turn down a slice if it comes my way . Recipes for Pralines and other Pecan candy

Homemade Pecan Pie filling is poured over cubed French bread and baked to deliciousness! This recipe is perfect for. 1 (16-ounce) loaf French bread, cut into 1 1/2-inch cubes, about 8 cups Learn how to make homemade southern pecan pie! Uber sweet and loaded with pecans, this is sure to be a favorite on holidays and at family get togethers. And best of all, it's super easy to make These Paleo Pecan Pie Muffins are so easy to make. They are rich, sweet and full of buttery I'm back with another delicious muffin recipe. You guys seem to love muffins as much as I do and I've had so.. These Mini Pecan Pies are the final pie recipe I wanted to share with you before Thanksgiving. It started with this delicious pumpkin pie recipe and now we're moving on to these delicious Mini Pecan.. More Pecan pie. Support this recipe by sharing. I have been looking for the original recipe for Pecan Pie using Karo syrup but adding flour to it so it won't be runny but didn't know how.. Oatmeal pie is similar to Pecan pie. The pie has a crunchy top with a sweet thick filling. Vintage Recipe Tin. Nostaglic recipes from handwritten recipes cards and Retro Cookbooks

Pumpkin Pecan Pie

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Here is the recipe:
1 can (15 oz) Solid-pack pumpkin.
1 can (14 oz) sweetened condensed milk.
1/4 cup butter softened.
2 eggs divided.
1 tsp ground cinnamon.
1 tsp vanilla.
1/2 tsp ground nutmeg.
1/4 tsp salt.
1 (6 oz) graham cracker pie crust.
2 tblsp packed brown sugar.
2 tblsp dark corn syrup.
1 tblsp butter, melted.
1/2 tsp maple flavoring.
1 cup copped pecans.
Whipped cream (optional).
-preheat oven to 400F (204C) degrees.
-combine pumpkin, milk, softened butter, 1 egg, cinnamon, vanilla, nutmeg and salt in large bowl. beat until well blended. Pour into crust and bake 20 min..
-meanwhile beat remaining egg, brown sugar, corn syrup, melted butter and maple flavoring in medium brown with electric mixer at medium speed until well blended. Stir in pecans..
-remove pie from oven and top with pecan mixture. reduce oven to 350F (177C) and bake for 25-35 minutes or until knife inserted in center comes out clean. cool on wire rack. to with whipped cream if desired..
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Perfect Pumpkin Pie

This easy classic pumpkin pie recipe has a crisp butter crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly. I packed in all my tips and trick for the perfect pie so you can bake with confidence!.
I’ve been tinkering with my pumpkin pie recipe for quite a while and finally felt it was time for nw pumpkin pie video. The crust is so perfectly crisp and the filling is just ahhhmazing. I hope you get a chance to make this and don’t forget the whipped cream!

Video taken from the channel: Preppy Kitchen

I absolutely adore these pancakes. For years I had been using oat flour… just because the need and desire to limit wheat flour products came about.. while still maintaining some sense of good ol American eating normalcy.

The pancake… you can’t get rid of the pancake for breakfast. Or the waffle. Especially on Sundays.

One day last week while shopping, the grocery store that normally carries the oat flour I use in my pancakes, had run out. I opted to try something new and low and behold there she was was. A bag of dark Rye flour sitting in the same space my normal oat flour had resided in. I chose the dark rye, and forever more broke up with the Oat Flour.

How To make Almost Pecan Pie Cookies

Make classic pecan pie, but low-carb! You can make minis like I did, or a full-size 9 pie. OR you can get a larger portion size and lower carb count by making my pecan pie cheesecake recipe, linked below. Make sure not to use just erythritol for this recipe or the filling won't stay smooth and syrupy. Go with a keto syrup, allulose, or tagatose. Check below for more details on ingredient swaps and for dairy-free options.

As of 2019 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!

Ghee (clarified butter):
Butter-flavored Coconut Oil:
Pure Raw Vanilla Bean Powder:
Vanilla Extract:
Pecan Halves:
Coconut cream:
Sea salt:
Butter-flavored coconut oil:
Sukrin brown sugar:
Swerve brown sugar:
Xanthan gum:
Guar gum:

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Want KETO PUMPKIN PIE instead?:

just make these pumpkin pie cheesecake bars in a pie tin instead of a square pan!

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Pie Challenge: Would You Rather Have A Pretzel Pie or Chocolate Pecan Pie? • Tasty

Betsy's crushed pretzel pie or Amanda's chocolate pecan pie?

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Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey

The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.

Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?

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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Chocolate-Pecan Pie | Everyday Food with Sarah Carey

Pecan Meringue Pie

Hi y'all! Well for my second pie in this collaboration with the wonderful ladies I wanted to try a recipe with pecans. Pecans are so wonderful in desserts I think and this crust sounded very interesting to me. Well let me say that I am so glad I gave this a try. This pie is delicious. It was even better after it sat in the fridge overnight. I think you would like this dessert especially if you love pecans. The crust comes out crispy on the outside and soft and chewy on the inside just so so good. I want to thank Vickie at Vickie's Country Home for tagging me . Also, Helga from Helga's Pennsylvania Cooking for tagging me. Tammy at Little Jordan Farm and Mrs Lori at Whippoorwill Holler. I absolutely love doing collabs and it gives me a chance to introduce new friends to my channel. Also, wanted to leave the list of ingredients in case you would like to make this wonderful pie.
3 lg egg whites
1/4 tsp cream of tartar
1 cup sugar
1 tsp vanilla extract
1 cup graham cracker crumbs
1 cup chopped pecans
1 cup heavy cream
2 tbsp whipped cream cheese, softened and optional
3 to 4 tbsp sugar
1/2 tsp vanilla extract
chopped pecans for garnish
Bake the meringue crust at 350 for about 25 to 30 minutes
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0:00 Intro
2:35 Pecan Pie
15:13 Baby It's Cold Outside
17:04 Bonus Recipe! Pillsbury Sugar Cookies
18:35 Outro

In today's video we make a vegan AND gluten-free version of Joshua Weissman's pecan pie! Thank you to Joshua for his awesome recipe and video. Plus, stick around for a BONUS Christmas recipe. Fun stuff, folks. Fun stuff!

1 heaped cup all purpose gluten-free flour
huge pinch salt
1 tsp sugar
1/2 cup cold vegan butter (i used earth balance)
1/2 cup cold water
1 heaped cup pecans
1 flax egg
2/3 cup corn syrup
huge pinch salt
1/3 cup brown sugar
1/4 cup coconut oil

Gemma's Best Ever Pecan Pie

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Hi Bold Bakers! If you liked my Best-Ever Brownies and Best-Ever Banana Bread, then get ready for my incredible Best-Ever Pecan Pie recipe. It features a buttery, flaky crust, toasted pecans and a caramel-like center. So let’s get baking!

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Recipe: Chocolate Pecan Rye Pie with Chocolate Pecan Sorbet

Steve McHugh, James Beard Award-nominated chef and owner of Cured in San Antonio, makes an effort to include a lot of Texas ingredients, including pecans, on his menu. This decadent pie features the addition of rye whiskey (McHugh uses Rittenhouse), which adds a hint of spice and complexity. The use of pecan oil in the sorbet produces a rich, satiny texture. Yields approximately 6 slices.

Pie Ingredients:

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 cup light corn syrup
  • ¼ cup cane syrup
  • 1 tablespoon rye whiskey
  • 2 large eggs
  • 1 cup pecans, chopped
  • ½ cup chocolate chips or chunks
  • 1 pinch ground cinnamon
  • 1 pinch freshly ground nutmeg
  • 1 9-inch pie shell, homemade or store-bought

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Preheat oven to 425 F. In a large mixing bowl, combine the sugar and cornstarch. Add the syrups, rye whiskey, and eggs. Whisk thoroughly.

Fold in pecans and chocolate. Season with a pinch of cinnamon and nutmeg. Pour the mixture into the pie shell and bake for 10 minutes on the center rack of the oven. Reduce the temperature to 375 F and bake for 35 more minutes. Remove and allow to cool at room temperature, preferably overnight.

Serve topped with a scoop of sorbet, if desired.

Sorbet Ingredients:

  • 1 ½ cups glucose syrup
  • ½ cup hot water
  • ¾ cup cocoa powder
  • ¼ cup pecan oil (available from

Combine all ingredients in a blender. Press through a fine strainer and process in an ice cream maker.

This recipe originally appeared in “In Praise of Pecans, Texas’ Favorite Nut” from the October 2020 issue.

Pecan-Rye Pumpkin Pie - Recipes


Combine sugar and corn starch, add to egg mixture.

Melt chocolate and butter, cool. Add bourbon and combine with egg mixture. Beat together in mixer on slow speed.

Pour into a 9 inch unbaked pie shell. Sprinkle evenly with pecan halves.

Bake on cookie sheet for one hour. Pie should be firm and will "set-up" while cooling.

Note: If this is made using other brands of bourbon it may not taste as good. Toucan use the premade tart shells for easier handling at parties and social gatherings.

To make an impressive looking pie, lay the pecan halves on top in a circle around the edge and keep making circles until the pie top is covered rather then sprinkling them on top.

This Sunday’s supper is short ribs. The recipe can be found in Suzanne Goin Sunday Suppers on page 300. The short ribs were very tender and juicy. The recipe was easy, but the short ribs took a few hours to cook. The hardest part was making sure that the short ribs were fully submerged under [&hellip]

This Sunday I made red wine-poached pears with St. Agur cheese and toasted hazelnuts. The recipe can be found in Michael Schlow It’s About Time on page 189. The recipe was quite easy. It did not require a lot of prep time but the pears had to sit in the wine for a few hours. [&hellip]

Watch the video: I Tested Claire u0026 Brads Pecan Rye Pumpkin Pie: Bon Appétit Test #47