wilkes

Pecan Pie (using no cornsyrup) Makes 2 Pies:

2 cups firmly packed brown sugar
1 stick butter melted
2 Tbsp. cornmeal
2 Tbsp. self rising flour
3 eggs beaten
3/4 cup whole or canned milk
2 Tbsp. vannila extract
1 cup chopped pecans
2 regular (not deep dish) nine inch pie shells

Preheat oven to 350. Mix all ingredients well, divide between 2 pie shells. Bake 40-45 minutes!

Thanks folks, I'm gonna make one of each to try out on the family at Thanksgiving

This one is our fav! Its an Emeril recipie. Hope you enjoy!
1 cup flour, plus 1 1/2 tablespoons
1/4 teaspoon salt
3/4 teaspoon sugar, plus 3/4 cup
1/2 cup vegetable shortening
2 tablespoons ice water
1 cup plus 2 tablespoons semi-sweet chocolate chips
3/4 cup heavy cream
2 1/4 cups pecan pieces
6 eggs, beaten
3/4 cup (packed) light brown sugar
1/4 cup plus 2 tablespoons cane syrup (or molasses)
1 cup, plus 2 tablespoons light corn syrup
3/4 teaspoons vanilla extract
1/8 teaspoon salt
6 tablespoons butter, melted
3 tablespoons (or more) Bourbon whiskey
Vanilla Bean Ice Cream, recipe follows

Crust: Combine 1 cup of the flour, salt and 3/4 teaspoon of the sugar in a mixing bowl. Add the shortening and work it in your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Refrigerate for 1 hour, or until ready to fill.

Filling: Put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie.

Preheat the oven to 375 degrees F.

Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom. Combine the eggs, the remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons flour in a mixing bowl. Mix well. Pour the mixture over the pecans.

Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. When you remove the pie from the oven, drizzle the whiskey over-top the pie. Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.

Cool for 10 minutes, and then pour the chocolate mixture over top the pie. Let the pie set in the refrigerator for 10 minutes for the chocolate to harden, then slice, and serve the pie with the vanilla bean ice cream. The pie may also be served warmed briefly in a microwave.

1/2
cup (4 tablespoons) unsalted butter, at room temperature

1/4
cup granulated sugar

1
cup dark corn syrup

1/4
teaspoon salt

1
tablespoon bourbon

3
eggs, lightly beaten

1
cup chopped pecans

1
unbaked 9-inch pie crust (see above recipe )

1. Set the oven at 375 degrees.

2. In an electric mixer, cream the butter and sugar. Gradually add the corn syrup, salt, bourbon, and eggs, beating each addition until thoroughly blended.

3. Sprinkle the pecans into the bottom of the unbaked crust. Pour filling mixture over the pecans. (The nuts will rise to the top while baking.)

4. Bake the pie for 35 to 45 minutes, or until the top is firm and middle has begun to set. The pie will firm as it cools, so do not overbake.

1/2
cup (4 tablespoons) unsalted butter, at room temperature

1/4
cup granulated sugar

1
cup dark corn syrup

1/4
teaspoon salt

1
tablespoon bourbon

3
eggs, lightly beaten

1
cup chopped pecans

1
unbaked 9-inch pie crust (see above recipe )

1. Set the oven at 375 degrees.

2. In an electric mixer, cream the butter and sugar. Gradually add the corn syrup, salt, bourbon, and eggs, beating each addition until thoroughly blended.

3. Sprinkle the pecans into the bottom of the unbaked crust. Pour filling mixture over the pecans. (The nuts will rise to the top while baking.)

4. Bake the pie for 35 to 45 minutes, or until the top is firm and middle has begun to set. The pie will firm as it cools, so do not overbake.

I'm looking for a recipe for a pecan pie made with rum or bourbon. Also, is there a way to make pean pie without cornsyrup?