Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
-inch, removable-bottom fluted tart pan.
Freeze while preparing
Preheat oven 350
Combine first 10 ingredients
Stir well with whisk
Stir in pecans
Roll dough into 13in circle
9 in tart pan
Trim excess crust
Spoon sugar mixture into crust
Bake for 45 minutes or until center is set
Cool completely on wire rack
Place chocolate in microwave safe bowl
microwave on HIGH 1 minute
stir until smooth
drizzle chocolate over tart
Prepare Pecan Crust; cool completely on wire
10 1/2-inch tart pan with removable bottom (or
nd spread over bottom of tart shell pan.
Bake 10
Heat oven to 350\u00b0.
Beat first 2 ingredients until fluffy. Stir in combined flour and 3/4 cup oats.
Press onto bottom and sides of 9-inch tart pan or pie plate.
Bake 20 to 25 minutes or until golden brown.
Cool completely.
Beat eggs, corn syrup, brown sugar, 1/4 cup margarine and bourbon until blended.
Stir in 1 cup pecans and remaining 2/3 cup oats.
Pour into crust.
Decorate top with pecan halves.
Bake an additional 25 to 30 minutes or until filling is set.
Makes 8 servings.
Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust.
Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.
Preheat oven to 325\u00b0.
Combine sugar and butter in mixing bowl. Mix until fluffy.
Add egg and flour to sugar/butter mixture. Combine well.
Press into 11-12 inch tart pan.
Bake until lightly browned, about 20 minutes.
Toast pecans at 350\u00b0F for about 20 minutes shaking half way through.
Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
Gently fold in cranberries and pecans.
Pour into tart crust and bake for 40-45 minutes.
Cool.
f one layer with Creamy Pecan Frosting.
Place second layer
Place the first 3 ingredients in the blender container; mix together.
Just prior to pouring into an unbaked crust, add the cup of nut meats and spin to distribute in filling.
It is easy to pour this filling when the unbaked shell has been placed in or near the oven, because it makes a large pie and is easily spilled when moved.
Bake at 375\u00b0 for 45 to 50 minutes, until it tests done.
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.
just fold so the yummy pecan mixture forms into clumps throughout
Preheat oven to 300\u00b0.
Cover cookie sheet with foil.
Place 3 pecan halves in shape of \"Y.\"
Place caramel in middle.
Bake 8 to 10 minutes just until caramel melts.
Over low heat melt morsels and shortening.
Spoon over melted caramel.
Chill about 30 minutes.
Remove from foil and enjoy!
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
In a small saucepan, melt the butter with brown sugar.
When melted, pour in pecan halves.
Pour over pie and return to oven to bake until top bubbles, about 5 minutes.
Serve warm.
or later use.This dough recipe can be used to make
Roll out the dough 1/8-inch thick on a lightly floured surface. Fit it into a 10-inch tart pan with a removable fluted rim and trim the edge, leaving a 1/2-inch overhang.
Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
Lightly grease four 4 inch tart pans with removable bottoms. Roll
our or until dough is easy to handle.
On a