Pecan Pie Recipes

 1) Easy Royalty Pecan Pie
 2) Simple Royalty Pecan Pie
 3) Retha’s Royalty Pecan Pie
 4) Award Winning Pumpkin Praline
 5) Sweet Potato Pie for Royalty

Easy Royalty Pecan Pie

Preheat oven to 325^o.  Mix sugar and unbeaten eggs together in a bowl.  Add corn syrup and vanilla.  Mix well, avoid frothing eggs.  Spread pecan pieces in bottom of unbaked pie crust.  Pour liquid over pieces, coating all pecans.  Bake 1 hour at 325^o.  Remove and cool on cooling rack.  Freezes well but must be completely cooled before freezing.  Slices well when partially frozen.

Simple Royalty Pecan Pie

Mix:

Put in unbaked pie crust and bake in oven 375^o for 30 minutes.

Easy to make

Retha’s Royalty Pecan Pie

Preheat oven to 350^o.  Mix sugar, butter, flour and eggs on low speed of mixer. Add syrup, molasses, and vanilla; mix well.

Put pecans into one unbaked pie shell and pour mixture over the nuts. (They’ll rise to the top when baking.)

Bake for at least 45 minutes, or until the pecans are dark enough

Let cool for about an hour before serving.

Makes eight servings.

Award Winning Pumpkin Praline

Crust

1. Pre heat oven to 375^o F and use a 9-inch deep dish-glass pie plate. (**If using a metal pie pan, increase temperature to 400o)

2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not sticky. Form into ball and refrigerate until ready to use.

3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into 9-inch deep-dish pie plate. Press into pan and crimp edges decoratively.

Praline Layer and Filling:

1. In food processor, add pecan-pieces, dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine “meal.” Press very firmly into bottom only of the pie crust so it will not float up during baking.

2. In mixing bowl, beat eggs until frothy with hand mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.

3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still slightly jiggly in center. Depending on oven 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator.

4. Garnish with whipped cream and caramelized pecans, if desired. (*see recipe for caramelized pecans below) Cut pie into eight servings and garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.

Optional: Caramelized Royalty Pecans:

·        16 nice pecan halves

·        3 tbsp white granulated sugar

1.      In a non-stick skillet, add pecan halves and sugar. Cook over low heat, stirring constantly. Continue stirring until sugar melts and beings to caramelize.

2.      When pecans are nicely coated, remove from heat and cool.

Servings: 8

Sweet Potato Pie for Royalty

Crust

1.      Cut flour into butter until crumbly. Add salt, sugar and pecans. Mixture will be crumbly.

2.      Press into 9-inch deep-dish pie plate and up sides to form a decorative crust. Refrigerate until filling is ready.

Pecans in meringue:

1. Beat egg whites until stiff. Slowly add sugar and salt.

2. Separate meringue: Take about ¾ cup and put in a separate bowl. Stir in pecans halves until thoroughly coated. Add chopped pecans to remaining meringue and stir until thoroughly coated. Meanwhile, melt butter in large baking pan.

3. Spread whole pecans in meringue mixture on one side and chopped pecan meringue mixture on the other side. The melted butter will not soak in immediately. Bake in 325^o oven until meringue and melted butter disappears, stirring every 10 minutes or so. Be sure to keep chopped and halves separate. This will take 40 minutes or so. Remove from oven, Set on cooling rack to cool; stirring occasionally for about an hour.

Filling:

1. In a large bowl, blend all ingredients; mixing until smooth. Pour into prepared crust. Bake at 350^o for 1 hour and 15 minutes or until knife inserted in center comes out clean. Place on cooling rack and let stand about 10 minutes.

2. Using spatula, break up chopped pecans in meringue mixture until crumbly. Carefully place around top of baked pie, mounding slightly in center. Cool until firm. Serve with shipped cream and pecan halves.

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Royalty Pecans
10740 Hwy 21 East
Caldwell, TX 77836
Toll Free: (800) 694-8362
Phone: (979) 272-3904
Email: info@royaltypecans.com