Southern Pecan Pie

For Thanksgiving or Christmas, this Southern-style dessert is expected on many tables. A couple tablespoons of bourbon add Southern cheer to the pecan pie recipes.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1/4 cup finely chopped pecans
• 4 - 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 of 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.

 

Source: recipes.com

Chocolate Chess Pie

A Southern dessert classic, this chess pie is loaded with pecans. Serve it with Texas-size dollops of whipped cream.

Ingredients:

• 1 recipe Pastry for a Single-Crust Pie
• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 4 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 cup chopped pecans
• Whipped cream (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3 - 4 tablespoons cold water 

Directions:

1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes 8 to 10 servings.

 

Pastry for Single-Crust Pie:
 

1. In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the 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. Crimp edge as desired.

Make Ahead Tip:

• Cover and chill cooled pie for up to 24 hours.

Source: recipe.com

Graham Cracker-Pecan Sweet Potato Pie

Simple ingredients combine for a sumptuous holiday dessert.

Ingredients:

• 3 tablespoons butter
• 3 tablespoons granulated sugar
• 3/4 cup finely crushed graham crackers (about 10 squares)
• 1/2 cup finely chopped pecans
• 2 cups mashed, cooked sweet potatoes*
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Dash cloves
• 2 eggs, lightly beaten
• 1 cup half-and-half or light cream
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon rum extract or vanilla extract
• 6 tablespoons sugar 

Directions:

1.  In a medium saucepan melt butter; stir in 3 tablespoons sugar. Add crushed crackers and pecans; toss to mix well. Spread in a 9-inch pie plate; press evenly onto bottom and up the sides. Chill about 1 hour.

2. Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, brown sugar, ginger, cinnamon, salt, nutmeg, and cloves. Add 2 eggs; beat lightly with a fork just until combined. Gradually stir in half-and-half until well combined.

3. Place the graham cracker crust on the oven rack. Pour filling into pie shell. To prevent over browning, cover edge of pie with foil. Bake 20 minutes. Uncover edge of pie. Bake pie 20 to 25 minutes or until the a knife inserted in center comes out clean. Reduce oven temperature to 350 degrees F.

4. Meanwhile, allow 3 egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine egg whites, cream of tartar, and rum extract. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).

5. Immediately spread meringue over hot pie filling, carefully sealing to edge of crust to prevent shrinkage. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving. Makes 8 servings.

Tip:

• *Test Kitchen Tip:

  To make mashed cooked sweet potato, drain one 17.2-ounce can whole sweet potatoes if necessary and transfer to a medium mixing bowl. Mash with potato masher or electric mixer on low speed.
  
  Measure 2 cups mashed sweet potato for pie.
  

Source: recipe.com

Coconut-ChocolCoconut-Chocolate Pecan Pie

 

Ingredients:

• Pastry for Single-Crust Pie (recipe follows)
• 3 eggs
• 1 cup light-colored corn syrup
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup semisweet chocolate pieces
• 1 cup flaked coconut
• 1 cup pecan or walnut pieces
• Whipped cream (optional)
• Toasted flaked coconut (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 - 5 tablespoons cold water

Directions:

1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent over browning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.

Pastry for Single-Crust Pie:
 

1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Source: recipe.com