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!!
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
urface with flour. Unroll 1 pie crust at a time, refrigerating
o 325\u00b0.
Thaw pecan pie according to package directions.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Make your pecan pie bars, let cool, and chop
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.
20, line a 9 inch pie pan with the dough and
nch shallow pie pan with pie crust. Press the pecan halves into pie crust
Heat oven to 350\u00b0.
Prepare the pie crust.
In large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla.
Mix well.
Pour filling into unbaked pie crust.
Sprinkle with pecan halves.
Bake 45 to 50 minutes or until center is set.
(Can also add 1/2 to 1 cup crushed pecans to mixture.)
Combine syrup, sugar, salt, butter and vanilla; mix well.
Add eggs and beat.
Pour into 9-inch unbaked pie shell.
Sprinkle pecans over top.
Bake in a preheated 350\u00b0 oven approximately 45 minutes (until middle of pie looks solid).
Combine all ingredients and mix well.
Pour into 9-inch pie pan.
Bake 45 minutes at 350\u00b0.
*Do not use pumpkin pie filling.
br>Pour into frozen, unbaked pie shell and place on a
Mix all the ingredients in a bowl and pour into pie shell.
Or if you are choosing to make tarts, fill tarts shells to the top.
Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
Test with a toothpick, if it comes out dry, the pie/tarts are done.
Mix sugar and syrup with melted butter.
Add beaten eggs and 1 teaspoon vanilla flavoring.
Add pecans to syrup; mix well.
Pour in pie shell and bake at 375\u00b0 for 15 minutes.
Lower oven temperature to 350\u00b0 and bake 30 minutes longer.
Pie is done when center of pie shakes a little.
Brown butter in saucepan until it is golden brown; do not burn.
Let cool.
In separate bowl, add ingredients in order listed; stir.
Blend in browned butter well.
Pour into unbaked pie shell and bake at 425\u00b0 for 10 minutes, then lower heat to 325\u00b0 for 40 minutes.
Mix syrup and sugar with melted oleo.
Add beaten eggs and vanilla.
Add pecans to syrup and mix well.
Pour in pie shell and bake at 375\u00b0 for 15 minutes and then lower heat to 350\u00b0 and bake 30 minutes longer.
Do not overcook.