Desserts

Chocolate Pecan Pie

Summary

Yield
12 Servings
SourceMilli Swain (1991)
Prep time
1 hour, 30 minutes
Cooking time
50 minutes
Total time
2 hours, 20 minutes

Ingredients

 
9-inch unbaked pastry shell
1⁄2 c
butter or margarine (softened)
2
eggs (beaten)
2 t
vanilla
1 c
sugar
1⁄2 c
flour
1 c
semi-sweet chocolate chips
1 c
chopped pecans

Instructions

Prepare pastry shell; set aside. In mixer bowl, cream butter. Add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts; pour into unbaked pastry shell. Bake at 350° for 45 to 50 minutes. Cool about 1 hour. Delicious served warm and garnished with whipped cream or vanilla ice cream. Serves 8 to 10. Walnuts can be substituted for pecans. Delicious! 

Holiday Pecan Pie

Summary

Yield
12 Servings
SourceBarbara Faure (1982)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

1 c
dark brown sugar
1 c
white corn syrup
1⁄3 c
melted butter
1 c
shelled pecans (heaping cup)
3
whole eggs (beaten)
1 ds
vanilla
1 pn
salt
 
9-inch unbaked pastry pie shell

Instructions

Mix above ingredients well. Pour into pie shell and bake in a 350° oven for 45 to 50 minutes. Cool and top it with whipped cream or ice cream. 

Georgia Pecan Pie

Summary

Yield
24 Servings
SourceLenore Mastracci (1980)
Prep time
30 minutes
Cooking time
55 minutes
Total time
1 hour, 25 minutes

Ingredients

1⁄2 c
sugar
1 c
dark corn syrup
3 T
butter
3
eggs
1 t
vanilla
1 T
flour
1 T
sugar
1
unbaked 9-inch pastry shell
1⁄8 t
salt
1 c
pecan halves

Instructions

In a 1-quart pan over moderate heat, bring sugar and corn syrup to a boil, stirring occasionally; stir in butter. In another bowl, beat eggs just until yolks and whites are combined. Slowly pour hot mixture over beaten eggs, stirring vigorously as you do so. Stir in vanilla, salt and pecans. Mix the flour and 1 tablespoon sugar. Sprinkle over bottom of unbaked pastry shell. Bake in a 350° oven for a glass pie plate and 375° for a metal plate, approximately 45 minutes. 

Pecan Pie II

Summary

Yield
12 Servings
SourceSandi (Snider) Plymire (1992)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

3
eggs
3 T
melted butter
1⁄2 c
sugar
1 c
light Karo syrup
1⁄2 t
salt
1 t
vanilla
1 c
pecan halves

Instructions

Prepare your favorite crust and fit it into an 8-inch pie pan. Combine all above ingredients (except pecans) in the order given and mix well. Sprinkle pecans over pie shell. Cover with egg mixture. Bake at 400° for 10 minutes; reduce heat to 325° and bake for 40 more minutes. 

Pecan Pie I

Summary

Yield
12 Servings
SourceGinny Ress (1976)
Prep time
30 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 45 minutes

Ingredients

1
pie shell (9-inch)
1 c
shelled pecans
3
eggs
1 T
melted butter
1 c
light corn syrup
1⁄2 t
vanilla
1 c
sugar
1 T
flour

Instructions

Arrange pecans on bottom of pie shell. Beat eggs. Add butter, corn syrup and vanilla. Combine flour and sugar and blend into egg mixture. Pour over nuts in pie shell. Bake in 350° oven for 1 1/4 hours. 

Helen's Mud Pie

Summary

Yield
12 Servings
SourceLenore Mastracci (1983)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
flour
1⁄2 c
margarine (melted)
1 c
chopped pecans
1 pk
cream cheese ( 8 oz.)
3⁄4 c
sugar
1 pk
frozen whipped topping (6 oz. thawed)
1 pk
instant chocolate pudding (small size)
1 pk
instant butterscotch pudding (small size)
3 1⁄2 c
milk

Instructions

Comine flour, melted margarine and chopped pecans. Pour into greased 9 x 13-inch glass pan. Bake at 350° for 15 to 20 minutes. Cool. Combine cream cheese, sugar, and frozen whipped topping. Blend until smooth. Spread over cool crust. Whip both instant puddings and milk until blended. Pour over cream cheese mixture. Spread remainder of whipped topping over pudding. Refrigerate until served. 

Brownie Pie

Summary

Yield
24 Servings
SourceMiss Scherr (1971)
Prep time
6 hours, 30 minutes
Cooking time
35 minutes
Total time
7 hours, 5 minutes

Ingredients

3
egg whites
3⁄4 c
sugar
1 t
vanilla
3⁄4 c
chocolate-covered graham crackers (crushed )
3⁄4 c
chopped pecans
1 ds
salt
 
whipped cream

Instructions

Beat egg whites until frothy. Add sugar gradually and beat until stiff. Fold in vanilla, graham crackers, chopped pecans and salt. Pour into greased 9-inch pie or round cake pan. Bake at 325° for 30 to 35 minutes. Cool thoroughly. Spread with cream and refrigerate 4 to 6 hours. 

Chocolate Meringue Pie

Summary

Yield
12 Servings
SourceMarcia Schmidt (1974)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

2 T
flour
2 T
cornstarch
1⁄2 t
salt
1⁄2 c
sugar
1 oz
semi-sweet chocolate (1 square)
2 c
milk
2
eggs, separated
1 t
vanilla

Instructions

Blend together the flour, cornstarch, salt and sugar. Add chocolate and milk. Cook until thickened, stirring constantly. Add slightly beaten egg yolks. To prevent lumping, first blend a little of the hot mixture with the egg yolks and turn back into saucepan. Cook for 1 minute longer. Add vanilla. Pour into 8- or 9-inch pie shell. Cover with meringue. Bake in 325° oven until meringue browns. 

Limeade Pie

Summary

Yield
12 Servings
SourceBarb Apel (2003)
Prep time
1 hour
Cooking time
Total time
1 hour

Ingredients

1 cn
frozen limeade or lemonade concentrate, thawed (6 oz)
1 cn
sweetened condensed milk (14 oz.)
1 pk
frozen whipped topping, thawed ( 9 oz.)
1
graham cracker pie crust (9 inch)

Instructions

Combine limeade concentrate and condensed milk. Fold whipped topping into mixture, then turn into pie crust. Refrigerate until well chilled. 

Key Lime Pie

Summary

Yield
12 Servings
SourceBarbara Faure (1987)
Prep time
1 hour, 30 minutes
Cooking time
Total time
1 hour, 30 minutes

Ingredients

1 cn
sweetened condensed milk
4
egg yolks
1⁄4 t
salt
3 oz
Key lime juice (from 3 lg. green Persian or 6 sm. Key limes)
 
meringe from egg whites or whipped cream
1 T
grated lime rind
 
baked pie shell or graham cracker crust

Instructions

Mix milk, egg yolks and salt. Add juice of limes to milk mixture; mix. Taste and add to pie shell. Top with meringue from egg whites or with whipped cream. Top with 1 tablespoon grated lime rind. Set aside for 1 hour. Do not refrigerate. Pie shell can be baked regular pie shell or graham cracker crust. 

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