During the holidays, gourmet gift baskets of fruits and nuts are always a welcome gift in our house. Pecans, pistachios, Italian chestnuts, clementines, oranges and grapefruit are healthy and enjoyable to snack on any time of year.
There's so many wonderful recipes to make with southern pecans or pralines - they can be crushed and used as toppings for bar cookies, sprinkled on ice cream, used in place of granola in your morning yogurt or added to Biscotti.
Every year we get together for a holiday dinner party with our friends from our boating days. We'd travel on vacation with them all over Long Island Sound and points beyond to Block Island, Watch Hill, Newport Rhode Island, Montauk, Greenport and through the Inter-Coastal Waterway to Fire Island, New York.
Venus Pecan Pie
My friend shared her best pecan pie recipe with me for this homestyle traditional easy pecan pie. Enjoy old fashion Venus Pecan Pie on your menu for dessert after your Kentucky Derby Party, Thanksgiving or Christmas dinner or serve for a New Year's Day buffet, Easter Brunch or any time of the year! It's wonderful comfort food!
Other holiday favorite pies for every season - check out my recipes here
Frozen Lemonade Pie
No-Bake Coconut Cream Pie
Serve with some homemade Pumpkin Ice Cream !
1 c. Karo dark corn syrup
1 Tbl. butter, melted
1 tsp. McCormick Pure Vanilla extract
1 c. sugar
1 Tbl. flour
1/2 tsp. salt
1 c. Diamond of California Pecans (for the pecans - I like to partially chop some smaller for texture in my Pampered Chef hand chopper, and mix in some larger pieces)
1 8-inch or 9-inch pie shell
In a small mixing bowl, beat the eggs with a whisk until just mixed.
Add corn syrup, melted butter and vanilla to the egg mixture.
Mix the sugar, flour and salt, and add the to above mixture.
Grease pie pan or glass pie baking dish.
Place pecans on the bottom of an unbaked pie shell. Pour in the above mixture. Pecans will rise to the surface.
Bake in a preheated 350-degree oven for approximately one hour, or until piece crust edges are lightly brown. Cool completely on wire baking rack and refrigerate until ready to serve.
*Note: You can easily make this into Pecan Pie Bars, using the same filling but also substitute your favorite bar cookie dough base (cooked for 20 minutes in a 9 x 13 inch pan, then cooled) and pour the filling on top, cook for another 30 minutes, cool, then cut into bars. Refrigerate.
© Frugal New England Kitchen
No-Bake Coconut Cream Pie
Easy kitchen clean-up with these Crochet Handmade Cotton Dishcloths from my Moomettes Crochet Shop
Serve with some homemade Pumpkin Ice Cream !
BEST PECAN PIE RECIPE
How To Make Venus Pecan Pie
3 eggs1 c. Karo dark corn syrup
1 Tbl. butter, melted
1 tsp. McCormick Pure Vanilla extract
1 c. sugar
1 Tbl. flour
1/2 tsp. salt
1 c. Diamond of California Pecans (for the pecans - I like to partially chop some smaller for texture in my Pampered Chef hand chopper, and mix in some larger pieces)
1 8-inch or 9-inch pie shell
In a small mixing bowl, beat the eggs with a whisk until just mixed.
Add corn syrup, melted butter and vanilla to the egg mixture.
Mix the sugar, flour and salt, and add the to above mixture.
Grease pie pan or glass pie baking dish.
Place pecans on the bottom of an unbaked pie shell. Pour in the above mixture. Pecans will rise to the surface.
Bake in a preheated 350-degree oven for approximately one hour, or until piece crust edges are lightly brown. Cool completely on wire baking rack and refrigerate until ready to serve.
Pecan Pie Bars
*Note: You can easily make this into Pecan Pie Bars, using the same filling but also substitute your favorite bar cookie dough base (cooked for 20 minutes in a 9 x 13 inch pan, then cooled) and pour the filling on top, cook for another 30 minutes, cool, then cut into bars. Refrigerate.
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© Frugal New England Kitchen