Pecan Pie with Cream Cheese Crust

by
No comments yet

A combination of butter and cream cheese produces a forgiving piecrust that’s supple and a joy to roll out. The cream cheese gives the crust a lovely tang that pairs well with the rich pecan-and-butterscotch filling. The simple fluted edge is a traditional finishing touch. This is an intermediate-level recipe.

Ingredients

  • 10 ounces pecan halves (2 3/4 cups), toasted
  • 4 large eggs, lightly beaten
  • 1 cup packed dark-brown sugar
  • 1 cup light corn syrup
  • 4 ounces (1 stick) unsalted butter, melted and cooled
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon salt
  • Cream Cheese Pie Crust

Preparation

  1. Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coarsely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.
  2. Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil if nuts are getting too dark.) Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)

Makes one 9-inch pie.

Roasted Pecan Fudge

by
1 comment


Soft-ball stage (234°) is a candy-making term. Drop a small amount of boiling mixture (in this recipe, the sugar, milk, and butter combination) into a glass cup of cold water. When it forms a soft ball that flattens as you remove it from the water, you’ve reached the soft-ball stage.

Ingredients

  • 2 1/2 cups pecan halves
  • 4 tablespoons salt, divided
  • 1 2/3 cups sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter
  • 2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate morsels
  • 2 teaspoons vanilla extract

Preparation

  1. Preheat oven to 450°. Soak pecan halves in water to cover 20 minutes; drain well. Sprinkle 2 Tbsp. salt evenly over the bottom of a 15- x 10-inch jelly-roll pan. Arrange pecans in a single layer in pan; sprinkle evenly with 2 more Tbsp. salt. Place pecans in hot oven, and turn off oven. Let stand in oven 1 hour and 30 minutes. Toss pecans in a strainer to remove excess salt. Coarsely chop pecans, and cool.
  2. Bring sugar, evaporated milk, and butter to a boil in a large heavy saucepan over medium heat; boil, stirring constantly, until a candy thermometer registers 234° (about 7 minutes).
  3. Remove from heat; stir in marshmallows and chocolate morsels until smooth. Stir in 2 teaspoon vanilla and chopped pecans.
  4. Pour into a buttered 8-inch square pan; cool completely. Cut into 1-inch square

Cream Cheese-and-Olive Pecan Bites

by
No comments yet

These little cream cheese-filled pecan bites are the perfect combination of creamy and crunchy. You’ll have a hard time stopping with just one bite.

Ingredients

3 ounces cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
80 large toasted pecan halves

Preparation

  1. Stir together cream cheese, olives, chives, and pepper.
  2. Spread onto 40 large toasted pecan halves; top with 40 large toasted pecan halves, forming sandwiches.

Warm Pecan Vinaigrette

by
No comments yet


Serve this warm vinaigrette over baby spinach for a great fall salad. Toasted pecans, apple cider vinegar, honey, and Dijon mustard give it its wonderful flavor.

Ingredients

  • 2 finely chopped shallots
  • 3 tablespoons olive oil
  • 1/2 cup chopped toasted pecans
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Sauté chopped shallots in hot olive oil over medium heat 3 minutes. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper. Reduce heat to low; cook, stirring constantly, until warm.

Pecan Torte

by
No comments yet


Need a dessert in a hurry? Whether you need to bring a dish to a work function or a casual party, this torte is a must-have for those last-minute sweet tooth needs.

Ingredients

  • 2 cups whipping (heavy) cream
  • 1/4 cup brown sugar; firmly packed
  • 1/2 cup pecan pieces; finely chopped
  • 33 graham crackers; (each 21/2-inches square)
  • Chocolate syrup (to drizzle)
  • Strawberry Sauce

Preparation

  1. In a large chilled mixing bowl beat whipping cream and brown sugar until stiff. Fold in pecans.
  2. Spread small amount of whipped cream mixture on each of 3 crackers. Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate.
  3. Spread rectangle with about 1/4 cup whipped cream mixture. Layer with 3 crackers. Repeat layers 9 times.
  4. Gently press torte together. Carefully turn torte on its side with spatula so crackers are vertical.
  5. Frost sides and top with remaining whipped cream mixture.
  6. Drizzle chocolate syrup over the top.
  7. Refrigerate at least 6 hours (torte will mellow and become moist).
  8. Slice and serve with Strawberry Sauce

Strawberry Sauce

by
No comments yet

This strawberry sauce is served with our Pecan Torte. It has about a million uses, and is so much better than that jar of Smucker’s Strawberry Sauce that you’ve had sitting in your fridge since that time you made banana splits three years ago.

Ingredients

  • 2 cups frozen strawberries
  • 1/3 cup granulated sugar
  • 3 tablespoons Balsamic vinegar

Preparation

  1. Combine strawberries, sugar and Balsamic vinegar in food processor or blender.
  2. Process until mixture is smooth and creamy.
  3. Refrigerate until ready to serve.