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Janet's St. Regis Pecan Pie W/ Honey Glazed Pecans

 
One serving costs about $1.14

$1.14 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 thanksgiving,gluten-free,gluten free side dish Southern
spoonacular Score:16%

Spoonacular Score: 16%

 

Janet's St. Regis Pecan Pie W/ Honey Glazed Pecans might be just the dessert you are searching for. This recipe makes 10 servings with 518 calories, 4g of protein, and 23g of fat each. For $1.14 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have cup firmly brown sugar, salt, vanilla), and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. This recipe is typical of Southern cuisine. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so amazing. Try Ginger-Pecan Roulade with Honey-Glazed Pecans, Roasted Beets with Honey-Glazed Pecans, and Mini Chocolate Pecan Pie Cheesecake for similar recipes.

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Fritz Haag Brauneberger Juffer Spatlese Riesling. It has 4.4 out of 5 stars and a bottle costs about 30 dollars.

Fritz Haag Brauneberger Juffer Spatlese Riesling

The late-picked Brauneberger Juffer Riesling Spatlese has fine, forceful fruit in the aroma, a linear focus on the palate and a pure slate finish. This wine is a great choice for spicy dishes with fresh flavors and a lively sweet/tart balance.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup brown sugar
brown sugar
3 Tbsps
3 Tbsps butter
butter
3 Tbsps
3 Tbsps butter
butter
1 cup
1 cup light corn syrup
light corn syrup
4
4  eggs
eggs
1 cup
1 cup granulated sugar
granulated sugar
3 Tbsps
3 Tbsps honey
honey
1.5 cups
1.5 cups pecan
pecan
0.25 tsps
0.25 tsps salt
salt
0.5 cups
0.5 cups semisweet chocolate chips
semisweet chocolate chips
1 tsp
1 tsp vanilla
vanilla
1 cup brown sugar
1 cup
brown sugar
3 Tbsps butter
3 Tbsps
butter
3 Tbsps butter
3 Tbsps
butter
1 cup light corn syrup
1 cup
light corn syrup
4  eggs
4
eggs
1 cup granulated sugar
1 cup
granulated sugar
3 Tbsps honey
3 Tbsps
honey
1.5 cups pecan
1.5 cups
pecan
0.25 tsps salt
0.25 tsps
salt
0.5 cups semisweet chocolate chips
0.5 cups
semisweet chocolate chips
1 tsp vanilla
1 tsp
vanilla

Equipment

sauce pan
sauce pan
pie form
pie form
bowl
bowl
aluminum foil
aluminum foil
oven
oven
sauce pan
sauce pan
pie form
pie form
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Prepare pie crust according to Feb. 4th 2010 posting. I thought I would do something a little special with this pie. After I placed my dough into my pie pan, I used a small circle cutter to make little round discs. I moistened the crust edge with beaten egg white and gently pressed them into place all around the pie edge. Brushed again with the egg white and sprinkled with sugar. Now doesn't that look so very Martha Stewart? Next I beat the eggs in a large bowl at low speed until they were blended. With a spoon, stir in your sugar, corn syrup, butter, vanilla and salt, until blended.
  2. Stir in chips and chopped nuts
  3. At this point you can embellish the pie with 1 Tbl of good Bourbon or just embellish yourself with the Bourbon... whatever
  4. For your nut topping you will need
  5. Cup firmly packed brown sugar
  6. Tbl butter.. please use real butter... don't make me come over there!
  7. Tbl honey
  8. Cups pecan halves
  9. In a medium saucepan, combine b. sugar, butter and honey.
  10. Cook about 2 minutes or until the sugar dissolves, then add the pecans and stir until coated
  11. Pour your egg mixture into you pie crust and bake at 350 degree for 35 min. Cover edge with foil if needed to prevent over browning.
  12. Now remove the pie from the oven and carefully spoon the pecan topping over the pie. You can arrange the nut halves to look pretty if you like.
  13. Back in the oven she goes for about 10- 20 minutes or until bubbly and crust is golden

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.14
Ingredient
1 cup brown sugar
3 tablespoons butter
3 tablespoons butter
1 cup light corn syrup
4 eggs
1 cup granulated sugar
3 tablespoons honey
1.5 cups pecan
½ cups semisweet chocolate chips
1 teaspoon vanilla
Price
$0.71
$0.36
$0.36
$2.43
$0.96
$0.28
$0.77
$4.61
$0.61
$0.30
$11.38

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of chocolate chips you buy is suitable for your diet! Always read the labels carefully. If you cannot find chocolate chips free from milk or other dairy in stores near you, look online.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
517 Calories
4g Protein
22g Total Fat
79g Carbs
1% Health Score
Limit These
Calories
517
26%

Fat
22g
35%

  Saturated Fat
7g
49%

Carbohydrates
79g
27%

  Sugar
76g
85%

Cholesterol
84mg
28%

Sodium
171mg
7%

Caffeine
7mg
3%

Get Enough Of These
Protein
4g
8%

Manganese
0.81mg
41%

Copper
0.32mg
16%

Selenium
7µg
11%

Phosphorus
102mg
10%

Magnesium
38mg
10%

Zinc
1mg
9%

Fiber
2g
9%

Vitamin B1
0.13mg
9%

Iron
1mg
8%

Vitamin B2
0.11mg
7%

Vitamin A
317IU
6%

Calcium
51mg
5%

Potassium
172mg
5%

Vitamin B5
0.47mg
5%

Vitamin E
0.64mg
4%

Vitamin B6
0.08mg
4%

Vitamin D
0.48µg
3%

Vitamin B12
0.19µg
3%

Folate
12µg
3%

Vitamin K
1µg
2%

Vitamin B3
0.3mg
1%

covered percent of daily need

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