The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
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Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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Fresh Pumpkin Pie | Melissa Clark Recipes | The New York Times
Melissa Clark’s trick for making creamy pumpkin pie: use fresh butternut squash instead of canned pumpkin.
Produced by: Jenny Woodward
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Fresh Pumpkin Pie | Melissa Clark Recipes | The New York Times
How to Make Classic Pecan Pie
Pastry Chef David Guas demonstrates his tips, techniques, and a killer recipe for this classic southern pecan pie. Get the full recipe, plus four delicious variations here:
The Best Pumpkin Pie Recipe | Melissa Clark | NYT Cooking
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Pie Queen Melissa Clark is showing us how to make her best-ever pumpkin pie. And while yes, it’s technically called pumpkin pie, in her recipe Melissa uses roasted butternut squash for an added caramelized sweetness.
This wraps up our series on Thanksgiving pies with Melissa! Which is your favorite? Comment down below and let us know.
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Bourbon glazed sweet potato pecan pie????
sweet potato pie -2 cups of sweet potatoes, half a cup of butter ,one cup of brown sugar, half a cup of evaporated milk ,two eggs ,half a teaspoon of ground nutmeg, half a teaspoon of ground cinnamon, 1/4 teaspoon of ginger, one tablespoon of flour,and one teaspoon of vanilla extract.
pecan pie filling- one cup of granulated sugar, 3 tablespoons of brown sugar, 2 teaspoons all-purpose flour, one cup of corn syrup light, one stick of melted butter, one teaspoon of vanilla extract, 3 whole eggs beaten and 1 Cup chopped pecans .
bourbon glaze -1/4 cup of corn syrup one tablespoon of bourbon and two tablespoons of butter.
Pecan Tassies (Mini Pecan Pies!)
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Since I can remember, Mom has made pecan tassies once a year. The batch always makes a lot so they lasted the entire month of December. Pretty much, they're bite-size pecan pies! Leave it to us in the Midwest to figure out how to have pie on a cookie platter! ???????? These are fun to make with the whole family, so start a new tradition this year!
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INGREDIENTS
- 8 oz cream cheese
- 1 1/2 cups butter
- 2 2/3 cups flour
- 1 egg yolk
- 4 eggs
- 2 1/4 cups brown sugar
- 4 tbsp butter, melted
- 4 tsp vanilla extract
- 2 3/4 cups pecans, chopped
INSTRUCTIONS
For the pastry:
Place the cream cheese in a mixer. Slice the butter into thin slices and add to the mixer. Cream the cream cheese and butter at high speed until smooth. Add the egg yolk and mix together. Add the flour slowly. Beat until combined into a pastry dough. The dough will be sticky.
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For the filling:
Start with four eggs, slightly beaten. Add the brown sugar to the eggs.
Add the melted butter, vanilla, and chopped pecans. Mix until combined.
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To assemble:
Use one rounded teaspoon of dough for each mini tart. Dip fingers in flour and press dough into the tart pan. If a hole is accidentally made, add excess dough to repair.
Place one teaspoon of filling in each tart.
Bake for 20-25 minutes at 350°F until golden brown.
#Christmas #baking #Christmasbaking #25daysofChristmas