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.
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.
inutes or more.
Prepare pie crust of your choice.
While your oven is pre-heating to 350F, start melting the margarine over medium heat in a saucepan.
Once margarine is melted, remove saucepan from heat and stir in brown sugar.
Beat and then add the eggs and the rest of ingredients to the saucepan-- stir well.
Pour evenly into the 2 pie shells.
Lightly sprinkle (or place if whole ones) pecans on top.
Once oven is pre-heated, bake on cookie sheet@ 350F for 30 minutes.
ough to a 9-inch pie pan, letting it fall into
9 inch oven-proof pie dish by spraying with some
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
od orange color. One 6\" pie pumpkin usually makes one 10
Combine cereal and water; let stand until water is absorbed. Meanwhile, blend eggs with sugar; add syrup, butter, vanilla and salt.
Fold in softened cereal.
Pour into pie shell.
Bake at 350\u00b0 for 45 to 50 minutes or until filling is puffed completely across top.
Cool.
Serve with whipped topping, if desired.
han the size of your pie pan. Remove top piece of
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.
Preheat oven to 425\u00b0.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin, orange juice and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350\u00b0; bake for 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving for best results!
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Beat eggs until foamy. Gradually add sugar. Beat until thick. Stir in remaining ingredients; blend well. Pour into pie shell. Bake in preheated oven at 350\u00b0 about 45 minutes or until center of pie is firm. Cool. Garnish with sweetened whipped cream and pecan halves.
Cream sugar, flour and eggs.
Add 1 stick melted and cooled butter.
Stir in nuts, chocolate chips and vanilla.
Bake pie shell four minutes at 400\u00b0 before filling.
Fill shell and bake at 325\u00b0 for one hour.
Slice and serve with whipped cream.
For The Pie Dough:
Process 1 1/
ith aluminum foil. Place bottom pie crust into a 9-inch
Line a 9 inch shallow pie pan with pie crust. Press the pecan
In large bowl, combine all ingredients except butter, nuts, and cake mix.
Mix well.
Pour into greased 9x13 pan.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Melt butter and drizzle it over the cake mix.
If using, sprinkle with nuts.
Bake 1 hour or until done.
Best when eaten warm and served with french vanilla ice cream.
Hope you enjoy as much as we do!
Place tomatoes in pie shell; sprinkle with nutmeg.
Mix together butter, sugar and flour; pour over tomatoes, then pour vinegar over.
Add top crust.
Bake at 375\u00b0 for 30 minutes.