ith pie crust. Press the pecan halves into pie crust edge
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.)
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.
ven door closed. (In other recipes I have read that one
ool, label, and store.
Best if allowed to mellow in
loured work surface (marble is best), roll the dough into a
Cream butter and sugar until light.
Add eggs, well beaten, then flour, salt, vanilla, syrup and pecans.
Pour into unbaked pie shell and bake in hot oven (450\u00b0) for 10 minutes, then reduce to 350\u00b0 for about 25 minutes longer.
(Some recipes bake at 375\u00b0 the full time.)
an.
It will work best and be easiest if you
ervings.
Farm Journal's Best Ever Recipes.
oated perfectly.
For the pecan parm: Rinse out the mini
Bring to a bubble, stirring constantly: honey, milk, butter, flour and sugar until mixture reaches 242 degrees.
Remove from heat and add vanilla and chopped pecans.
Mix well and pour into well buttered 8x8 pans.
Sprinkle top with grated chocolate while hot.
Swirl with fork as it melts.
Allow to cool to room temperature (over night is best) and slice into 36 or 49 squares.
Drop each square in pecan meal, roll into a ball and place a pecan half on top.
quare pan.
Garnish with pecan halves, if desired.
Cover
harp peak.
Mix the pecan halves into the egg white
f the cake with the pecan halves. Just before serving, you
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.
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around inside edges.
Bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake for 40 minutes or until center is firm.
Cool to room temperature before cutting.
Best served at room temperature or slightly warm.
1/3 cup of pecan halves.
Cook, stirring continuously
Melt butter over low heat.
Blend in beaten eggs, vanilla, pecans (chopped), syrup, salt and sugar.
Add ingredients to pie shell.
Carefully place pecan halves in design of choice on top of filling.
Bake in preheated oven at 350\u00b0 for 30 to 40 minutes, until edges are golden brown.
Cool to room temperature.
nch baking pan.
Sprinkle pecan halves evenly over bottom of
Combine sugar and flour in a large mixing bowl, stirring well. Stir
in
melted butter.
Combine cocoa, water and eggs; beat well.
Pour
into
sugar
mixture,
stirring
well.
Pour mixture into
a buttered 9-inch pie plate.
Bake at 350\u00b0 for 35 minutes or
until
set.
Garnish
pie with pecan halves.
Cool completely and slice.
Yields 1 (9-inch) pie.