Best Pecan Topped Pie Recipes

PECAN-TOPPED CARROT PIE

Steps:

• Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

MERINGUE-TOPPED PECAN CUSTARD PIE

Steps:

• On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

PECAN-TOPPED CARROT PIE RECIPE - (4.4/5)

Steps:

• Add 1 inch of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9 to 11 minutes or until tender. Drain and cool. Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. Bake at 375°F for 45 to 50 minutes or until a knife inserted near the center comes out clean and edges are browned. Cover edges of crust with foil during the last 20 minutes to prevent over browning if necessary. Cool on a wire rack. Refrigerate leftovers.

CARAMEL-TOPPED PECAN CHEESE PIE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
• Reduce oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.
• Bake 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.

PECAN-TOPPED PIE

Steps:

• Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, corn syrup and vanilla. Pour into pastry shell; arrange pecans over top., Bake at 375° for 50-55 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.