ngle pie crust. Divide
Roll and press crust into 9-inch glass pie plate .
Do not
tick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll
EAN CHEF's pie crust recipe is one of the
nch larger than upside-down pie plate.
Carefully remove trimmed
ool.This is important otherwise crust will be mushy.
Pour
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Preheat oven to 400\u00b0.
Bake pie crust 15 minutes.
Meanwhile, in heavy saucepan, over low heat, melt chocolate with sweetened condensed milk; remove from heat.
Stir in eggs.
Add water and vanilla; mix well.
Pour into hot pie crust.
Bake 10 minutes. Reduce oven temperature to 300\u00b0.
Bake 20 minutes longer or until center is set.
Cool.
Chill thoroughly.
Top with whipped cream. Garnish as desired.
Refrigerate leftovers.
Unfold pie crusts, and stack on a
he starter for your favorite recipe and reserve one cup for
Line pie pan with rolled pie crust; spread filling evenly in crust.
Place vented or lattice top crust over filling.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 375\u00b0 and continue baking for 30 to 40 minutes, until golden brown.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
n pecans.
Pour into pie crust.
Bake on center rack
ice flour. Roll out the pie crust very very thin (about 6x12
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.
Stir in pecans.
Pour into pie crust. Bake in preheated oven at 350\u00b0.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Makes 8 servings.
Preheat oven and baking sheet to 350\u00b0.
In medium bowl , beat eggs slightly.
Blend in sugar, corn syrup, butter and vanilla. Stir in pecans.
Pour into frozen pie crust.
Bake 50 to 55 minutes or until knife inserted between edge and center comes out clean.
Cool on wire rack.
Makes 8 servings.
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.
Stir in pecans.
Pour into pastry shell.
Bake at 350\u00b0 for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
If pie crust edges start to burn, cover with foil until filling is done.
Cool.
Preheat oven to 350\u00b0. In a large bowl, combine first 5 ingredients until well blended. Add pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
In medium bowl, beat eggs slightly.
Add all but pecans and crust.
Stir until well blended.
Stir in pecans.
Pour into frozen pie crust.
Bake in a preheated 350\u00b0 oven on a preheated baking sheet for 50 to 55 minutes.
Cool on wire rack.
Makes 8 servings.
In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.
Stir in pecans.
Pour into pie crust. Bake in a preheated 350\u00b0 oven on a preheated baking sheet for 50 to 53 minutes or until knife inserted halfway between the center and the edge comes out clean.
Let pie cool for a while.
Makes 8 servings.