Browned Butter Pecan Pie Recipe
Ingredients:
1/2 c of butter
1/4 c of honey
3/4 c of light corn-syrup
1 c of sugar (granulated)
3 eggs (large)
1 tsp of extract (vanilla)
1/8 tsp of salt
1 unbaked pie crust (9-inch)
1 c of pecans; chopped
Whipping cream
Instructions:
Have oven preheated to four hundred twenty-five degrees Fahrenheit. Cook the butter slowly in saucepan placed over mid-heat for 5-8 mins, don’t stir ’til golden-brown. You pour this into small bowl then set it aside.
Combine salt, extract,, eggs, sugar, honey, & corn-syrup in processor. You add the butter then continue blending. Add the pecans the pulse quickly.
You pour the mixture onto pie crust. Have pie baked for about 10 mins at four hundred thirty-five degrees Fahrenheit then reduce into three hundred twenty-five degrees Fahrenheit then continue baking for 40 mins more.
>> Browned Butter Pecan Pie Recipe
Coconut Cherry Pie Recipe
Ingredients:
1 pastry shell (unbaked)
A can of cherry-pie filling
1/4 c of sugar (granulated)
1/2 c of flour (all-purpose)
1 c of coconut
1/4 c of butter
Instructions:
Have pastry shell baked for about 5 mins at four hundred fifty degrees Fahrenheit ’til browned.
Heat the filling ’til boiling then pour over pastry shell. have butter melted then add sugar & flour. Add the coconut, sprinkling them over filling.
Have pie baked at three hundred fifty degrees Fahrenheit for about 20 mins ’til browned.
>> Coconut Cherry Pie Recipe
Pecan Meal Pie Crust Recipe
Ingredients:
2 c of pecan-meal
4 Tbsps of butter (unsalted); softened
1/4 tsp of salt
3 Tbsps of white sugar
Instructions:
Mix all the ingredients together. Blend w/ fork ’til moistened uniformly. Preheat the oven (375 deg F).
Then, grease pie baking plate (9″ or 10″). With use of flat bottommed glass or with fingertips, evenly press mixture onto sides and bottom of pie baking plate. To finish, bake for 10-15 mins ’til rich-brown
>> Pecan Meal Pie Crust Recipe
Cherry Filling Recipe
Ingredients:
1 c of cherries (canned)
3 Tbsps of cornstarch
3/4 c of sugar (granulated)
1/2 tsp of flavoring (almond)
4 food color drops (red)
Instructions:
Have cherries drained then save one-forth cups liquid. Dissolve the cornstarch in drained liquid. Add the coloring & sugar into previous mixture then cook ’til thickened.
Add the flavoring & cherries then cool completely.
>> Cherry Filling Recipe
Butterscotch Pecan Pie Recipe
Ingredients:
12 oz morsels of butterscotch
1 c of dark corn-syrup
4 lightly-beaten large eggs
1/2 tsp of salt
1 unbaked pie crust (9-inch)
Whipping cream
Halved pecan pieces
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. You melt butterscotch morsels in double-boiler. Remove it from direct heat then set that aside.
Combine syrup, salt & eggs in bowl, beating well. Blend melted morsels of butterscotch gradually then beat ’til smoothened. Add pecans, stir again.
Have this mixture poured into unbaked crust then bake the pie about 50 mins then cool. Have it garnished w/ whipping cream dollops & halved pecan pieces.
>> Butterscotch Pecan Pie Recipe
Burnt Orange Meringue Pie Recipe
Ingredients:
1 c of sugar (granulated)
1/3 c of cornstarch
1-1/2 c of water
4 pcs of egg yolks; beaten lightly
1/4 c of juice (freshly squeezed)
2 Tbsps of orange zest; grated
2 Tbsps of butter (or margarine)
1 pc of baked pie crust (9 inch)
For the Meringue:
4 pcs of egg whites (large)
1/4 tsp of cream-of-tartar
1/2 c of sugar (granulated)
2 Tbsps of liqueur (orange flavored)
Instructions:
Preheat the oven (400 degrees F). Combine cornstarch and sugar inside a saucepan. Combine yolks and water; blend thoroughly and gradually add onto the mixture of sugar, while stirring continuously. Cook above moderate heat till boiling and thick; stir constantly.
Let it boil then stir for a min. Take out from the heat then add butter, (orange) zest, and (orange) juice; stir thoroughly. Pour onto the crust.
Combine tartar and whites of egg inside a bowl; beat thoroughly and gradually add the sugar by two tablespoons, while beating till it becomes glossy and stiff. Make sure not to overbeat. Gently add the liqueur. Spoon above the filling and spread evenly.
Place inside preheated oven and bake for 9 mins or till golden. Let it cool. Slice and serve.
>> Burnt Orange Meringue Pie Recipe
Coconut Pie Recipe
Ingredients:
1/2 c of melted butter
1 & 1/2 c of sugar (granulated)
3 large beaten eggs
1 Tbsp of vinegar (white)
1 & 1/4 c of coconut
1 tsp of extract (vanilla)
Instructions:
Have all of the ingredients combined then pour carefully onto unbaked 9″ pastry shell. Have pie baked at three hundred fifty degrees Fahrenheit for 60 mins.
>> Coconut Pie Recipe
Pineapple Cream Pie Recipe
Ingredients:
3 pcs of eggs, whites separated from yolks
1/4 tsp of salt
3/4 c of white sugar
1/3 c of flour
1 c of pineapple (crushed); drained
2 c of milk
1 piecrust (9-inch); baked
2 Tbsps of butter
Instructions:
Scald the milk. Mix salt, sugar, butter, yolks and flour. Gradually add heated milk, constantly stir. Cook over boiling water ’til it thickens.
Add the pineapple and cool. Pour onto baked piecrust. Make meringue by beating whites to stiff-peaks w/ 4 Tbsps of sugar and pour onto filling.
Bake over 350 deg F about 12 mins. Add in whole pcs of eggs into mixture for a variation. Top w/ cream (whipped) before it is served.
>> Pineapple Cream Pie Recipe
Butter Pecan Ice Cream Pie Recipe
Ingredients:
1 c of crushed Graham-crackers
1/2 c of melted butter
1 c of soda-crackers; crushed
1 & 1/3 c of milk
A box of instant vanilla-pudding
Whipped cream
1 qt of softened butter-pecan icecream
1 c of pecans
Instructions:
Combine crushed crackers & melted butter the press into the sides & bottom of 2 pie pans (9″ each). AHve them baked for about 8 mins at three hundred fifty degrees Fahrenheit then cool.
Combine milk, pudding & icecream w/ your mixer ’til smoothened. Pour this mixture into cool crust. Freeze ’til firm.
Have it removed from the freezer & cover w/ whipped cream layer & scatter pecans all over. Freeze again ’til ready to serve.
>> Butter Pecan Ice Cream Pie Recipe
Orange Meringue Pie Recipe
Ingredients:
1 c of white sugar
1.5 c of chilled water
1/4 c of sour juice (orange)
1/4 c of cornstarch
3 yolks of eggs; beaten
1 tsp of margarine
1/3 c of white sugar
1 pie crust shell (9-inch); baked
3 whites of eggs
Instructions:
Preheat the oven (350 deg F). Combine 1 c of cornstarch and sugar in medium saucepan. Stir gradually into water ’til smooth. Blend in yolks.
Constantly stir on medium stove heat and bring to boil. Then boil about 1 min. Take the pan off the heat. Put in margarine along w/ juice; stir well.
Pour mixture onto pie crust. Meanwhile, in separate bowl, beat whites on high blender speed ’til foamy. Slowly beat 1/3 c of sugar in, continue to beat ’til stiff-peaks form.
Then, meringue onto hot pie filling. To finish, bake about 15 – 20 mins ’til meringue turns golden-brown. Cool then refrigerate or freeze.
>> Orange Meringue Pie Recipe