Make the best pie pastry recipe. Halve recipe to make one pie pastry. Heat oven to 375\u00b0. On a lightly floured work surface, roll out the dough and fit pastry into 9-inch pie pan and flute or crimp the edges.
ith pie crust. Press the pecan halves into pie crust edge
f one layer with Creamy Pecan Frosting.
Place second layer
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.)
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.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
loured work surface (marble is best), roll the dough into a
an.
It will work best and be easiest if you
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For the smaller recipe, roll dough into a rectangle
Heat oven to 325\u00b0.
Mix cream cheese and oleo; add flour and mix well.
Chill; divide dough into quarters and divide each one into 12 balls.
Press each ball into bottom and sides of mini muffin pans.
Stir together eggs, brown sugar and vanilla; stir in pecans.
Spoon into pastry shells, filling each cup.
Bake 30 to 35 minutes or until pastry is golden brown; cool 5 minutes and remove from pans.
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.
tassie cups.
place all ingredients
ool, label, and store.
Best if allowed to mellow in
Let margarine and cream cheese soften to room temperature. Mix together.
Add flour and mix to form a soft dough.
Chill at least 1 hour or overnight.
Form the dough into 30 walnut-sized balls.
Place each ball of dough in the center of a mini-muffin cup.
Dip a tart shaper in flour, then press into the dough to make perfect tarts.
Pierce the shells with a fork and bake empty at 450\u00b0 for 10 to 12 minutes or fill unbaked tarts with pecan tassie filling and bake as directed.
ith a little whipped cream (recipe follows) or cinnamon on top
Add ingredients as in the order listed.
It is best to mix all the ingredients by hand, rather than mixer.
This is enough for 2 pies.
Do not preheat oven, then bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 25 to 40 minutes.
This recipe was used at the Britling's Cafeteria on 20th Street, downtown Birmingham.
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!!
little. This is the best size for me, I like
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
Beat eggs; add sugar, syrup, melted oleo and pecans.
Mix and pour into unbaked pie crust.
Heat oven to 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0.
Bake 30 minutes.
I make 2 pies from this recipe.