Loveless Pecan Pie

I found this website while searching for unusual pies, their Elvis pie sounded intriguing but in the end, I went with the amazingly creamy looking Pecan Pie they offered, the photo was unbelievable. While it was amazing, it did not look anything like the one in their picture, but admittedly, I did overcook it just a tad trying to get that crust to brown up a bit.

Here is the link to their website: http://lovelesscafe.com/recipes/desserts/pies-cobblers/loveless-pecan-pie

  • 1 c. light corn syrup
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 oz unsalted butter, melted
  • 1 1/4 c. pecan pieces
  • 1 10-inch pie crust

Instructions

Mix first six ingredients together with wire whisk until smooth. Place pecans in pie shell. Pour custard mix over nuts and bake at 375 F for 30 minutes or until filling puffs and rises above the edges of the pie shell. Carefully remove pie from oven and let cool completely before serving.

Pecan Pie 2015 – The Good One

Pecan Pie, Based on a recipe in Time Life Books ‘Foods of the World’

Single crust pastry, unbaked.

4 eggs

2 c. dark corn syrup (I used 1 c. dark corn syrup and 1 c. Lyons Golden Syrup)

2 T. melted butter

1 tsp. vanilla extract (I used 2)

1 1/2 c. pecans

 

Instructions:

Prepare crust, roll out, and line pie pan.

Beat eggs welling large bowl for about 30 seconds.

Pour in syrup while mixing, beat well.

Add butter and vanilla, mixing well.

Add pecans, still gently and fold into unbaked pie crust.

Bake in 400 degree oven for 35-40 minutes.

Serve warm or room temperature.

De Luxe Peanut Pie

This recipe cam from an advertisement I found online, see it below. I did make a few minor alterations to the recipe, and I used half roasted peanuts and half salted and roasted for some extra wow! This was a strange but delicious twist on pecan.

2 eggs. beaten

1 c. Karo syrup, dark

1/8 tsp. salt

1/2 c. sugar

2 T. melted butter

1 c. roasted peanuts

1 unbaked pie crust

Directions

Roll pastry and line pie pan. Mix ingredients except peanuts. Pour into crus, pour peanuts over. Bake at 400 degrees for 40 minutes.

New England Maple Pecan

This recipe came from “The Family Circle Encyclopedia of Cooking” 1990. Looking back just now, I realized I did make a maple pecan pie before, back in 2010, I totally forgot, and this recipe is slightly different.

 

4 eggs

2/3 c. sugar (I used 1/3 c.)

1/2 tsp. salt

6 T. butter

1 c. maple syrup

1 to 1 1/2 c. pecans

1 unbaked pastry shell

Directions:

Prepare crust and line pie pan, I used this recipe: http://ninedaysofpie.com/?p=102

Beat eggs slightly, blend in sugar, salt, butter and syrup. Preheat oven to 375 degrees.

Place pecans in pastry shell, reserve a few to arrange on the top. Pour in syrup mixture.

Bake at 375 for 15 minutes, then lower heat to 325 and bak 25 minutes or until center is almost set but still looks soft. (Do not over bake, it will set as it cools). Cool on wire rack. Serve with whipped cream if desired.