Healthy Pecan Pie
"I've tried many pecan pie recipes, and this one may be the best." - V.H., web member, says of our Southern Pecan Praline Pie.
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6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm. 7. FOR PIE: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup.
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Place the oven rack in the lower-middle position of the oven and preheat the oven to 375°F. Remove the pie plate from the freezer and press a double layer of heavy-duty aluminum foil into the pie shell, folding over the edges so that the entire crust is covered. Fill the foil with pie weights and bake for 25 minutes.
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Wrap in plastic wrap, and refrigerate at least 45 minutes or up to two days. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425°F. Remove dough from.
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After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.
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Transfer to wire rack. Lower oven temperature to 325 degrees. 6. FOR THE FILLING: Melt butter and chocolate in bowl at 50 percent power, stirring halfway through microwaving, until melted, about 2 minutes. Add corn syrup, sugar, eggs, vanilla, and salt to chocolate mixture and whisk until combined. Stir in pecans.
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Easy Pecan Pie Recipe (Best Old Fashioned Pecan Pie!)
About This Recipe & The Test Kitchen. Pecan Tassies has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks.
Key Lime Pie (America's Test Kitchen)
Old-Fashioned Pecan Pie | America's Test Kitchen. Search recipes, reviews & more. Shows. America's Test Kitchen. Cook's Country. Cook's Illustrated.
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After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust. SERVES 8. TIME 2½ hours, plus 2 hours chilling and 4 hours cooling.
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Add cranberries and pecans and stir gently to coat in caramel. Pour mixture into tart shell. Bake tart on sheet until filling is bubbling and nearly set (it should jiggle slightly when shaken), 25 to 30 minutes. 9. Transfer tart with sheet to wire rack and let cool completely in pan, about 1 1/2 hours.
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I only make pie a few times a year, but when I do it's always an America's Test Kitchen recipe. Today, I'll show you step by step on how to make the BEST pec.
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More than 2,000 recipes from America's Test Kitchen's award-winning cookbooks.
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Turn off the heat and stir in the pecans. Pour the pecan mixture into the warm pie crust and bake until the filling looks set and resembles gelatin when pressed with the back of a spoon, about 50 minutes to 1 hour. Let the pie cool on a rack until the filling has set, about 2 hours. Serve at room temperature.
Caramel Pecan Pie The Carefree Kitchen
Adjust oven rack to middle position and heat oven to 400 degrees. Toss peaches, ½ cup sugar, lemon zest and juice, and salt in bowl and let sit for at least 30 minutes or up to 1 hour. Combine pectin, cinnamon, nutmeg, and remaining 2 tablespoons sugar in small bowl; set aside.
Classic Southern Pecan Pie SmartyPantsKitchen
The Cook's Illustrated Thanksgiving Guide: http://www.cooksillustrated.com/thanksgiving?extcode=NSYTM03ZZYou can trust the editors of Cook's Illustrated—ex.
