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.
Beat eggs with fork (no foam).
Add Karo syrup, sugar, nuts and vanilla.
Mix lightly.
Pour into shell.
Put in cold oven. Bake at 350\u00b0 for 1 hour.
Do Not Put In Electric Mixer.
Beat eggs well with a fork.
Blend the remaining ingredients.
Pour into 9\" uncooked pie shell.
bake in preheated oven at 250 degrees for 1 hour and 45 minutes.
*To prevent edges of pie from browning too much during cooking line edges with aluminum foil.
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.
Beat eggs; add Karo syrup, sugar, butter, vanilla and salt. Mix until well blended, then stir in pecan halves. Pour into pie shell. Bake in a 350\u00b0 oven for 55 to 65 minutes or until a knife inserted into pie comes out clean. Double recipe for 2 pies.
ot overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla
Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.
Beat first 6 ingredients together and stir in pecans. Bake in 3 shallow or 2 deep dish pie shells at 350\u00b0 for 45 minutes.
medium bowl, add butter, Karo syrup and sugar and mix well
ntil fluffy.
Add salt, karo syrup, eggs, and vanilla.
Sprinkle
Heat oven to 350 degrees. Stir together butter, sugar, syrup, eggs and vanilla. Stir in pecans and pour into shell and bake for 55 minutes.
Beat eggs well.
Add Karo and mix thoroughly.
Add sugar, salt and vanilla.
Put nuts on bottom of pie crust; pour mixture over. Bake at 425\u00b0 for 10 minutes; reduce heat to 350\u00b0 and bake until done.
When a knife comes out clean, pie is done.
Line pie crust with pecans.
Mix flour and sugar. Add syrup and beaten eggs. Add melted butter and vanilla.
Mix well and pour over pecans.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and bake for 25 minutes.
Beat eggs slightly.
Add sugar; beat.
Add Karo syrup; beat. Add nuts, salt and vanilla.
Put in unbaked pie shell; dot with butter or margarine.
Bake for 50 minutes in slow oven (325\u00b0). Pie will seem not done (or loose) after baking, but will settle and firm as it sets.
Place pecans in bottom of pie shell.
Beat eggs; add Karo syrup, sugar, salt, vanilla and melted butter.
Mix until well blended.
Pour mixture over pecans.
Bake in hot oven (450\u00b0) for 10 minutes, then reduce heat to 350\u00b0.
Continue baking until knife blade inserted comes out clean, about 40 minutes.
Preheat oven to 400\u00b0.
Mix with electric mixer 2 to 3 minutes the sugar, flour, Karo syrup, eggs, butter, vanilla and salt. Pour into 1 deep dish or 2 shallow pie crusts (uncooked).
Top with pecan halves. Bake at 400\u00b0 for 10 minutes. Decrease oven to 350\u00b0 and bake 40 to 45 minutes.
It is done when knife inserted halfway between center and edge comes out clean.
Makes 1 deep dish or 2 shallow pies.
Beat the eggs thoroughly with sugar, dash of salt, Karo syrup (I use 1/2 cup dark and 1/2 cup light) and oleo. Add pecan halves. Pour into unbaked pie shell.
Bake at 350\u00b0 for 50 minutes or until golden and done.
Cool before cutting.
Beat eggs slightly into 2-quart bowl; stir in sugar, salt, vanilla, syrup and butter.
Add pecans.
Pour mixture into unbaked pie shell.
Place on bottom rack in middle of the oven and cook 35 to 40 minutes at 350\u00b0 (do not overcook).
Filling will be slightly soft looking when gently shaken.
Serve with whipping cream on top or Cool Whip, if desired.
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla.
When well mixed, add coarsely chopped pecans.
Turn into pie plates lined with pastry.
Bake in moderate (350\u00b0) oven for about 1/2 to 1 hour, or until firm.
Combine sugar, cornstarch and salt; add beaten eggs, Karo syrup, melted butter and vanilla.
Arrange pecans in unbaked pie shell.
Pour ingredients on top.
Pecans will rise to the top as it bakes.
Bake at 425\u00b0 for 15 minutes.
Decrease to 350\u00b0 and bake approximately 3/4 hour or until solid but not dry.