Pecan-Topped Pumpkin Pie

It seems I have an obsession with pies lately. Maybe this will be my last pie post for a while..bare with me, but I had to try this pie. It looked so good in the cookbook! I sliced the pie while it was still a bit warm, topped it with cool whip and dug in. It didn't knock my socks off initially, but the second day it was so much better. I just have to learn to be patient and actually wait for certain dishes to chill before I can partake. The cookbook I took it from is Better Homes and Garden. This is a great addition to any cookbook collection. So, give it a try..it gets better the next day! The pecan and brown sugar topping gives it a yummy crunch.



Pecan-Topped Pumpkin Pie

1 recipe for a deep dish pie crust, or use refrigerated pie crust
1 1/4 cups coarsely chopped pecans
3/4 cup packed brown sugar
1 15 oz. can pumpkin (about 1 3/4 cups)
1 1/2 cups half and half or light cream
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
3 tablespoons butter, melted

Preheat oven to 375 degrees. Prepare pie crust and place in pie plate. In a small bowl, combine pecans and brown sugar. Spread 3/4 cup pecan mixture in the bottom of the pie crust lined pie plate; reserve remaining pecan mixture. For filling, combine pumpkin, half and half, sugar, eggs, pumpkin pie spice, and 1/4 teaspoon salt; mix well.

Place the pie plate on the oven rack (or a pizza pan). Carefully pour filling onto pecan mixture in pie plate. Bake about 50 minutes or just until set in center. Stir melted butter into remaining pecan mixture. Sprinkle pecan mixture over pie filling; bake for 10 minutes more or until topping is bubbly around edges. Cool on wire rack. Cover and chill within 2 hours.

German Chocolate Pecan Pie

It appears I've got pie on my mind again! This recipe is just sinfully rich..but ohhh so good! I took this recipe from this month's issue of Southern Lady, well just the filling part. My pictures aren't that great this time...you'll just have to make your own to get a better look!

German Chocolate Pecan Pie

Use a crust for a 9 inch deep dish. You can use a store bought crust or use the recipe here.

Filling:
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup butter, melted
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves
3/4 cup semisweet chocolate chips
1 1/2 cups sweetened flaked coconut.

Preheat oven to 350 degrees.
Put crust in deep dish pie plate, trim edges, fold under and crimp. Bake for 8 minutes and set aside.
In a large bowl, combine the sugar and corn syrups. Add melted butter, eggs, vanilla and salt. Whisk until well combined. Stir in pecans. Sprinkle chocolate chips on the bottom of crust, evenly. Then sprinkle coconut on top of chocolate chips. Pour pecan mixture on top of coconut. Bake for 1 hour or until center is set. Cover w/ foil last 10 minutes if needed to prevent excess browning. Cool completely before serving (this is the hardest part!).

The importance of a back-up disc....

Our lap top CRASHED a couple days ago. We have another computer so I didn't have complete withdrawals ;-). It was still difficult. I am still grieving the loss of all my pictures and videos. My babies, my youngest's 1st dance recital, my oldest's first chapel skit at school. So many memories! We have a lot of work to do to rebuild favorites and such. Our lesson learned is that we really need to back-up our information often in case this happens again. I just loathe a virus! Hopefully a new recipe will be blogged soon..but if not..you know I'm probably busy rebuilding the computer ;-).