do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
Mix eggs, sugar, soft butter and vanilla.
Pour into pie shell, then sprinkle pecans on top.
Bake at 350\u00b0 for 45 to 50 minutes.
(This is less sweet than traditional pecan pie.)
urface with flour. Unroll 1 pie crust at a time, refrigerating
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Make your pecan pie bars, let cool, and chop
Melt butter and mix (by hand) with sugar, corn meal, water, vanilla and eggs. Add pecan pieces.
Pour into unbaked pie shells.
Bake at 325 degrees for 45 minutes.
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
Put sugar in medium sized bowl, add softened margarine, blend, add syrup and well beaten eggs.
Mix well by hand (do not use electric mixer).
Add pecans and pour in partially cooked pie crust.
Bake at 300\u00b0 for 45 minutes.
Reduce to 200\u00b0 and bake for 1 hour.
The slow baking keeps the nuts from getting too hard.
For 2 regular crust pies use 1 and 1/2 recipe.
My son-in-law says this is the best pecan pie ever!!
20, line a 9 inch pie pan with the dough and
Preheat oven to 375*.
Beat together all filling ingredients, except pecans.
Mix in the pecans.
Pour into pie crust.
Bake until set and crust is browned, 40-50 minutes .
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
The best pie recipe is on the can of Libby's pumpkin.
Mix flour and sugar.
Beat eggs slightly.
Add butter, salt-flour mixture, syrup and nuts.
Mix well and pour into pie shell.
Add 1/2 cup pecan halves to top.
Bake pie at 375\u00b0 for 10 minutes.
Reduce to 350\u00b0 for 50 minutes.
Good alone or with a big scoop of vanilla ice cream.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Follow directions for pudding on package.
Pour into pie crust.
(You may make a graham cracker crust and you may add bananas to pudding; this is optional and according to your taste.) Take Cool Whip and other package of dry butter pecan pudding mix and mix together.
Drain juice from pineapple and add 1/2 small can to Cool Whip mixture.
Spread on top of pudding mixture in pie crust.
Refrigerate for 20 minutes and serve.
If you like pecan pie . . . this is a great recipe!
Cream butter, add sugar and continue to beat until light and fluffy.
Add eggs, syrup and chopped nuts.
Mix. Pour in pie shell.
Put whole pieces on top.
Bake at 375\u00b0 for 40 to 45 minutes.
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
Spread pecans on bottom of pie shell.
Combine all remaining ingredients; pour over pecans and bake at 375\u00b0 for 40 to 45 minutes or until firm.