o 325\u00b0.
Thaw pecan pie according to package directions.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
urface with flour. Unroll 1 pie crust at a time, refrigerating
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.
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.
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.
peed.Pour into unbaked pie shell.
For pecan topping:
In
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.
If you like pecan pie . . . this is a great recipe!
Cream butter, add sugar and continue to beat until light and fluffy.
Add eggs, syrup and chopped nuts.
Mix. Pour in pie shell.
Put whole pieces on top.
Bake at 375\u00b0 for 40 to 45 minutes.
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
Cover bottom of pie shells generously with pecan pieces. Measure all ingredients into large bowl.
Beat thoroughly and pour over nuts in pie shells.
Bake at 425\u00b0 for 10 minutes and at 350\u00b0 an additional 25 minutes.
Do not overbake!
In medium bowl, beat together eggs, corn syrup, sugar, butter, vanilla and salt.
Arrange pecans on bottom of pie shell. Carefully pour egg mixture over pecans.
Bake on bottom rack of preheated 400\u00b0 oven until knife inserted near center comes out clean, about 30 to 35 minutes.
Cool on rack.