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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Pumpkin Pie with Walnut Topping NO CRUST!
Pumpkin Pie with Walnut Topping Recipe
3 eggs beaten
3/4 cup swerve brown sugar replacement
15 oz can pumpkin puree
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
3/4 cup heavy whipping cream
1 cup crushed walnuts.. optional
Preheat oven to 350 degrees farenheit and prepare a pie dish with baking spray. In a large bowl beat eggs using hand mixer or by hand using a fork. Add the rest of the ingredients and mix well till all is well combined. Pour into prepared pie dish and top with crushed walnuts. Bake 30 to 40 minutes till nicely browned and set. Allow to cool off completely before slicing into it or refrigerate it till ready to serve. Top with whipped cream if desired.
With no walnuts or whipped cream and sliced for 6 servings each slice has 7 grams of carbs and 2 grams of fiber for 5 net carbs total.
Thank you for watching and as always ... Enjoy!
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The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
RECIPE:
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HOW TO MAKE THE BEST KETO PUMPKIN PIE FROM SCRATCH | SMOOTH & CREAMY | CRISPY CRUST | FLAVORFUL
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Almond flour (
9 inch perforated quiche or pie pan with removable bottom (
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If you love pumpkin pie, you have got to try this. Using freshly roasted pumpkins made all the difference as they are sweet and smoky. Of course, you could still use canned pumpkin puree for convenience. Smooth, creamy, flavorful with a buttery, flaky, crispy crust, it is perfection with a cup of coffee or tea.
The recipe can be viewed and printed at this link:
[ Total Servings = 12 ]
NUTRITION INFO PER SERVING
Total Carb = 5.4 g
Dietary Fiber = 2.3 g
Net Carb = 3.1 g
Calories = 169
Total Fat = 14.3 g
Protein = 5.1
NOTE:
1. All Ingredients must be at room temperature
2. For best results, weigh the ingredients
INGREDIENTS FOR THE CRUST
Almond flour = 240 g / 2 cups
(You can also use any crust recipe from my pie crust video; click this link -
Cold Cubed Unsalted Butter = 80 g / 1/3 cup
Whole egg = 1 large
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE FILLING
Fresh or canned pumpkin puree = 365 g / 1.6 cups (I used a Japanese pumpkin weighing slightly about 1 kg)
Whipping or heavy cream = 240 ml / 1 cup
Whole eggs = 3 large
Monk fruit = 50 g / 1/4 cup (This is mildly sweet so please adjust accordingly)
Salt = 1/4 to 1/2 tsp
Ground cinnamon = 1 tsp
Ground ginger = 1/2 tsp
Ground nutmeg = 1/4 tsp
(Note : You can also use about 2 tsp of pumpkin pie spice)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with fingers. You can also use pastry cutter or food processor. The key to make a buttery, flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them, thereby creating a flaky crust. Once crumbly, add the egg and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9 inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Spread the dough evenly.
4. Prick some holes with a fork then freeze the dough for 15 minutes.
5. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
6. Blind-bake the dough (i.e. bake without fillings) for 15 minutes.
7. After 15 minutes, remove the paper and weights. Bake for another 15 minutes. If necessary, tent the pan with foil to prevent over browning of the edges. Once the crust is ready, set it aside.
8. Meanwhile, prepare the pumpkin filling. Freshly roasted pumpkins are sweet and smoky so that's why they make the best pumpkin pie.
9. Cut the pumpkin into half, remove the seeds. You can wash the seeds and roast them in the oven as a snack. Cut the pumpkin further into chunks so that they cook faster. Place the pumpkin chunks on a baking tray and sprinkle with a little bit of salt to draw out the moisture. Then bake in the oven at 400F or 200C for about 30 to 40 minutes or until fork tender. Cool for a bit then remove the flesh from the skin. Blitz the pumpkin flesh with a handheld blender until smooth or a little coarse depending on your preference. You can also use a potato masher or food processor.
10. In a bowl, add the sweetener, eggs and whisk to combine. Then add the pumpkin puree and whisk to combine. Add the spices, salt and whisk to combine. Lastly, add the whipping or heavy cream and whisk until well combined. Then pour onto the crust.
11. Bake at 340F or 170C for 20 to 25 minutes or until the top feels firm.
12. Cool for awhile before slicing.
13. These pumpkin pie can be refrigerated for up to a week. They can be reheated in the oven until the crust crisps up again.
NOTE
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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
As a classic Thanksgiving dessert, pumpkin pie really should stay classic. Claire’s recipe amps it up with some brown butter and caramelized honey, but it stays close to home and simply results in the best pumpkin pie you’re likely ever to have — silky, balanced, rich, and not weighed down by too much sugar or spice. Check out this Claire Saffitz video for the foolproof path to the perfect pumpkin pie.
#ClaireSaffitz #PumpkinPie #Thanksgiving
Special Equipment:
9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)
Ingredients:
Flaky All-Butter Pie Dough
(page 333), parbaked in a 9-inch pie plate and cooled
5 tablespoons unsalted butter (2.5 oz / 71g)
1/3 cup honey (4 oz/ 113g)
3/4 cup heavy cream (6 oz /170g), at room temperature
4 large eggs (7 oz /200g), at room temperature
1/4 cup packed dark brown sugar (1.8 oz /50g)
1 (15oz/ 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon Diamond Crystal kosher salt (0.11 oz /3g)
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg (preferably freshly grated), plus more for serving
1/4 teaspoon ground cloves
Softly whipped cream, for serving
Video Breakdown:
0:00 Start
0:19 Intro to Caramelized Honey Pumpkin Pie
0:35 Dessert Person Intro Animation
0:52 How To Make Pumpkin Pie
1:25 Why Claire's Pumpkin Pie is Special
1:45 Ingredients & Special Ingredients
2:58 How To Make Pie Crust
7:50 Parbake the Pie Crust
11:52 Make the Pumpkin Filling
16:53 Reduce Temperature / Bake Again
17:39 Fill the Crust and Bake
19:00 Cool and Serve
20:52 Claire Saffitz Reviews Caramelized Honey Pumpkin Pie
22:25 Cat Safari
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Editor: Hal McFall
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Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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