Guidelines for Traditional Pecan Pies

Karin Davidson

Pecan Food Fantasy Contest

Sponsored by Western Pecan Growers Association

 

Guidelines for Traditional Pecan Pies

Please use the following guidelines if you are entering a traditional pecan pie.

 

Custard (Filling) Ingredients

Be sure your custard (filling) is made from a combination of the following ingredients:

Sugar (Can be white or brown)

Syrup (Can be light or dark; can also be honey or molasses)

Butter or Margarine

Eggs or Egg Substitute

Vanilla or Run (Extract or Flavoring)

Salt

Flour (Optional; may or may not include flour)

 

Pastry (Crust) Ingredients

Be sure your pastry (Crust) is made from the following items.

Flour

Shortening, Margarine, Butter or Oil

Salt

Water or Milk

Sugar (Optional; may or may not include sugar)

Vinegar (Optional; may or may not include vinegar)

 

Don’t forget! Put your entries into disposable containers. We cannot return containers.

 

For further Information, Contact: Jenni Kosnick Hart 575-644-5393

All entries & recipes become the property of Western Pecan Growers Association.

Aunt Panny’s Toffee

Aunt Panny’s Toffee

By: Holy Norsworthy

2 c. Salted Butter

2 c. Sugar

1/4 c. Water

2 Tbsp. White Corn Syrup

12 oz. Semi-Sweet Chocolate Chips

1/2 c. Chopped Pecans

Melt butter over low heat. Add sugar, water and syrup. Cook to 290 degrees (hard crack). Pour on a buttered cookie sheet. When cool, spread the top with melted semi-sweet chocolate chips and sprinkle with chopped pecans.

Aunt Panny’s Toffee

More Fun Pecan Facts

The first documented evidence of nut consumption occurred around 7,000 BC, during the Stone Age.

Many varieties of pecan are alternate-bearing. This means that one year the tree will produce large quantities of nuts and the following year they will produce smaller harvests.

Pecan trees can live to over 200 years.

Pecans are the only tree nut that is truly native to the United States.

In 2018, New Mexico replaced Georgia as the top producing state for Pecans.

Pecan Balls

By: Ella Gamache

1/2 c. Unsalted Butter

1 c. Flour

1 heaping c. Pecans

2 Tbsp. Sugar

1/4 tsp. Salt

Preheat oven to 275 degrees.

Cream the softened butter, sugar and flour. Fold in the pecans and salt. Roll dough into small balls. Bake for 45 minutes. Let cool. Melt chocolate and drizzle on top.

Pecan Zuni Cake

By: Judy Johnson

Cake:

4 Eggs

2 c. White Sugar

1 c. Vegetable Oil

2 c. All Purpose Flour

2 tsp. cinnamon

1 tsp. salt

2 tsp. Baking Powder

1 tsp. Baking Soda

1 c. Chopped Pecans

2 c. Grated Zucchini

2 tsp. Vanilla

Preheat oven to 350 degrees F. Grease and flour Bundt pan. Or you cake use 2- 11″ baking pans. Sift together flour, cinnamon, salt, baking powder and baking soda on to a piece of waxed paper. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in chopped pecans, vanilla and zucchini. Mix thoroughly. Pour batter into prepared pan. Bake for 80 minutes for the Bundt pan. Bake for 25 to 30 minutes if using 2 baking pans.

Icing:

16 oz. Cream Cheese, softened

1/2 c. Butter, softened

3 1/2 c. Sifted Confectioner’s Sugar

1 tsp. Vanilla

2 c. Pecan Halves

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and then gradually stir in the confectioner’s sugar. After frosting the cake use the pecan halves for decorating the cake.