416K views · 31K reactions | It’s December which means the countdown to Christmas has begun!!! 🎄 This year I’m finally ready to share my pecan pie recipe that’s become a holiday staple in my family over the past decade. It’s my mom’s all time favorite dessert out of all the things I bake, and maybe it’ll become yours too! 🥧 INGREDIENTS 1/2 batch 3-2-1 pie dough recipe 250g/ 2 cups pecan halves 200g/ 1 cup light brown sugar 113g/ ½ cup unsalted butter 100g/ ½ cup white sugar 164g/ ½ cup light corn syrup 25g/ 3 tbsp all-purpose flour 28g/ 2 tbsp milk 1 tsp vanilla extract ½ tsp salt 3 eggs 1. Roll pie dough to 1/4” thickness and crimp. Freeze 10 minutes. Dock with a fork, and blind bake with pie weights for 10 min at 375F 2. Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes. Pick out about 30 whole pecans, and chop the rest. 3. Stir brown sugar, butter, white sugar, corn syrup, flour, milk, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes. 4. Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly. 5. Spread pecans out in the bottom of the blindbaked crust. Pour custard mixture over nuts and gently stir with a spatula to coat all of the nuts. 6. Decorate with whole pecans. Bake pie until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely. | 𝓙𝓮𝓼𝓼𝓲𝓬𝓪 𝓦𝓪𝓷𝓰 | Facebook
1M views · 22K reactions | You know it’s good when it gives croissant vibes. Use this pie crust for any single-crust pie like pumpkin or custard pies. The pie crust recipe is... | By Zestful Kitchen | My all-butter pie crust is so flaky. It is reminiscent of a croissant but much easier to make and this recipe is for a single crust pie. So, anything like a custard pie or pumpkin pie, this is what you're going to want to use. You're going to need 10 tablespoons of unsalted chilled butter. If you're using salted, just pull back on the added salt by about a quarter teaspoon. You'll also need one and 1/ 4 cups of all-purpose flour, spooned and leveled. Half a teaspoon of Morton Kosher salt or threequarters of a teaspoon. If you're using Diamond Crystal and then you'll also need three to six tablespoons of iced water. Start by pulsing together the flour the salt and then add in the cubes of butter and pulse until the butter pieces are about the sides of green peas. Then transfer that mixture to a large mixing bowl and drizzle in three tablespoons of your iced water. Then use a rubber spatula to mix the dough together. You're going to want to press it up against the sides of the bowl to kind of bring the dough together. You might need a few more tablespoons of water depending on how dry it is and then dump that mixture onto a piece of plastic wrap and press the dough into a disc. So I chilled this overnight in the refrigerator. You do not have to do that. You can just chill it for 30 minutes, but I find doing it the night before it just makes life easier. Now we're going to roll it out on some flour You can also do this between two pieces of parchment paper but I just do flour. I like to check in as I roll it and just fix the edges so they don't crack. Haven't rolled it out that much but you can already see the big flex of butter in there. That's going to make for a really flaky crust. For a nine-inch pie plate, you're going to want to roll this out to a thirteen-inch round and this is a regular pie plate not a deep dish. I'm just going to fold it in quarters. It's the easiest way to get it to your pie plate and then, center the corner in the middle of the pie plate and then just unfold it. Backsides of my finger to push the dough into the corners. And now you'll just trim the overhang to about half an inch and then fold under the crust and crimp it however you like. This is going to chill in the fridge for about 20 minutes just to firm up. We prepped the chilled crust and we lined it with foil and prepped it again. So that will help any steam that is released from the pie crust to escape out of the foil and not get trapped in there and make a soggy crust. So now we're going to chill this for an hour and then we will bake it. Bake the foil lined pie crust on the bottom rack of a 400 degree oven. After about eight minutes the crust will start to puff up so an oven mitt or a dry kitchen towel to press it back down. The steaming, puffing, and collapsing is what will create those flaky layers. After 15 to 17 minutes, remove the foil and bake again for about 10 minutes to dry out the crust. If you're using a filling that needs to bake at this point, add that filling and bake it again. If you're using a no-baked filling, keep baking the crust until it's golden brown and crispy.
504K views · 100K reactions | Heres my favorite sweet potato 🥔 pie recipe featuring sweetened condensed milk. This recipe differs from my classic one previously shared. All increments are given in the video, but the written recipe, is exclusively in my Easy Holiday Recipe Guide. Let me know in the comments, and I'll send the cookbook🔗 to your 📥. #sweetpotatopie #easyrecipe #dessertideas #thanksgivingdesserts #cookingwithdimples #dessert #instafood | Naajma Shanel | Facebook
1.5M views · 269K reactions | Fruit tarts from scratch is de way! #fruit #tarts Dough- 1 1/4C AP flour 1/3C Powdered Sugar 1/2tsp salt 8Tbsp Cold butter 1 egg 1tsp Vanilla Pastry cream- 5 egg yolks 1/2C sugar 3tbsp corn starch 1/2tsp salt 1tsp Vanilla extract 1C whole milk 1C Heavy cream 4tbsp butter (when cooked) Cook dough 375F for 16-18 minutes or until lightly golden (shown in video) Combine pastry cream ingredients in a bowl (except butter) and cook over medium heat STIRRING until it starts to bubble. Let it cook for 2 minutes before pulling it off the heat. Add the butter at the end to cool the cream down and cool over night. | Jose Xiloj | Facebook
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