o 325\u00b0.
Thaw pecan pie according to package directions.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
peed.Pour into unbaked pie shell.
For pecan topping:
In
Heat oven to 350.
Mix sugar, flour and salt in a large mixing bowl.
Add milk and butter, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla and pecan halves and set aside.
In a medium-size bowl, mix cocoa and chocolate chips. Carefully spread this mixture in the bottom of the pie crusts.
Gently pour in the pie filling and bake for 30-45 minutes, until the pies no longer jiggle in the middle.
urface with flour. Unroll 1 pie crust at a time, refrigerating
ot over beat. Stir in pecan halves and half of the
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
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.
In large bowl, beat eggs slightly.
Add sugar, Karo syrup and margarine and stir in pecans and semi-sweet chocolate.
Pour into pie shell.
Bake at 350\u00b0 for 60 minutes.
Filling should be less set in center than on the ends.
Make your pecan pie bars, let cool, and chop
20, line a 9 inch pie pan with the dough and
Preheat oven to 350.
Line bottom of pie crusts with pecan halves.
Mix all other ingredients well, pour over pecans.
If desired, top with pecan halves as well.
Bake at 350 for 40 minutes or until firm.
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.
Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
fit into a 9-inch pie plate according to package directions
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.)
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.
Preheat oven to 350\u00b0.
Spread pumpkin filling evenly in bottom of pie crust.
nd butter. Press evenly into bottom and halfway up the side
Arrange pecan halves in the bottom of unbaked pastry shell. Because pecan pie is a heavy pie, make a thicker pie shell than usual.
If frozen pie crust is used, use both layers.