Great Pecan Recipes

PECAN PUMPKIN PIE
 This pie is not as terribly sweet as straight pecan pie, and less ordinary than pumpkin pie. The recipe came originally from Gourmet magazine.

1 pie CRUST
1 9-inch uncooked flaky pastry pie shel1 -  22-cm

PUMPKIN LAYER
3/4 cup pumpkin - 200 g
2 Tbsp packed light brown sugar - 25 g
1 large egg
2 Tbsp sour cream - 30 ml
1/8 tsp cinnamon - 0.5 ml
1/8 tsp grated nutmeg - 0.5 ml

PECAN LAYER
3/4 cup light corn syrup  200 ml
1/2 cup packed light brown sugar - 100 g
3 large eggs
3 Tbsp melted unsalted butter - 50 g cooled
2 tsp vanilla, - 10 ml
1/4 tsp grated lemon rind - 1 ml
1 1/2 tsp lemon juice - 8 ml
1/4 tsp salt - 1 ml
1 1/3 cups pecans -150 g

Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, "2 Tbsp" "25 g" brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. In another bowl, combine corn syrup, 1/2 cup" "100 g" brown sugar, 3 eggs, "3 Tbsp" "50 g"butter, vanilla, lemon rind, lemon juice, and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 220 oven for 20 minutes, then reduce to175 for 20\-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.

Serve warm or at room temperature. Reheat in a preheated 175 oven for 10 to 15 minutes.

RATING
Difficulty: moderate.
Time: 30 minutes preparation, 1 hour cooking.
Precision: approximate measurement OK.

 Ed Sznyter Distributed Systems Group, Stanford, Stanford, CA, USA

Pecan Pie

2 eggs
3 tablespoons melted butter
1/2 cup light brown sugar
1 cup white corn syrup
1/3 teaspoon salt
1-1/2 cups pecans
2 tablespoons flour
1 teaspoon vanilla

Mix ingredients and cook in un-baked pie shell approximately 40 minutes at 350 degrees.

Pecan Brittle

1 cup light corn syrup
1 teaspoon salt
2 cups sugar
2 teaspoons soda
1/2 cup water
1/4 stick butter
2 cups broken pecans

Cook syrup, sugar, and water until soft-ball stage. Add nuts and cook until crack stage (300 degrees) Remove from heat and add soda, salt and butter. Pour on well-greased surface and stretch.

Pecan Divinity

3 cups sugar
2 egg whites
1/2 cup water
1 teaspoon vanilla
1/2 cup light corn syrup
2 cups broken pecans

Cook syrup, sugar, and water in sauce pan to softball stage. Beat egg whites, then pour one-half of mixture over egg whites and continue to beat. Cook other half of syrup to hard ball stage, then add to egg whites. Beat well, then add pecans and vanilla. Drop by teaspoonsfuls on to wax paper.

Pecan Fudge

2 cups sugar
1 tbl. light corn syrup
1 cup milk
2 tablespoons butter
1 tablespoon flour
1 teaspoon vanilla
4 tablespoons cocoa
1 cup chopped pecans

Mix sugar, syrup, cocoa, flour, and milk. Boil to soft ball. Add butter and vanilla. coll and beat; add pecans. Pour on greased dish and cut into squares.

Roasted Salted Pecans

1 egg white, stiffly beaten
1 teaspoon salt
1 teaspoon sugar
1 teaspoon milk
1 teaspoon water

Mix with egg white. Add 1 quart pecan halves. Cover nuts well. Pour on foil lined cookie sheet. Bake at 250 to 300 degrees for 1 hour. Stir every 15 minutes.