Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Get one of them un mixin bowls out and mix everything really good except the pie crusts.
Thaw Pie crust at least 10 minutes.
Divide mixture between each of the 2 deep dish good pie crust.
Top with cheap brand and pinch shut.
Cut slits to vent. (3).
Freeze one. Unless you have a great big ol' family.
Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom).
Take out and let sit 15 minutes then dig in!
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Mix first 6 ingredients and pour into pie shell.
Bake at 350\u00b0 for 1 hour or until set and brown.
Beat yolks slightly; add sugar, then spices, vinegar and butter.
Beat egg whites stiff and add to mixture.
Add nuts and raisins; bake in pie plate lined with pastry.
Do not bake crust first.
Serve with whipped cream.
This was my Great Grandmother's and did not come with an oven temperature or time to cook.
I use medium oven 350\u00b0 and keep an eye on the pie.
Beat eggs, sugar, lemon juice, lemon rind and melted butter. Pour into an unbaked pie shell. Bake in a 300\u00b0 oven until knife comes out clean, about 50 to 60 minutes. Good pie to use up egg yolks after making divinity candy.
Melt butter and mix with other ingredients.
Pour into unbaked pie shell.
Bake at 350\u00b0 for 1 hour or until set.
Melt oleo and add all ingredients.
Stir well.
Pour into unbaked pie shell.
Bake at 350\u00b0 for about 40 minutes or until center is set.
Mix condensed milk and lemon juice until smooth.
Add pineapple, coconut and nuts.
Mix.
Blend in Cool Whip.
Pour into pie crust.
Refrigerate several hours prior to serving.
Pre-bake pie shells. Cool them completely.
Beat cream cheese in a large bowl with electric mixer until smooth.
Mix in condensed milk.
Spread into shells, wrap in plastic wrap, and place into the freezer until firm (2-3 hours).
Arrange bananas over filling. Spread pineapple over bananas.
Beat cream until stiff peaks form. Spread over fruit.
Sprinkle on pecans and drizzle with chocolate syrup.
Chill in refrigerator one hour before serving.
Melt oleo and mix with remaining ingredients (except pie shell).
Pour filling into unbaked pie shell and bake at 350\u00b0 for 1 hour or until set and brown.
Beat egg yolks.
Cream together butter, sugar and egg yolks. Add raisins and pecans.
Add vinegar and vanilla, mixing well. Fold in beaten egg whites.
Put in an unbaked pie shell.
Bake at 325\u00b0 for 50 minutes.
Combine all ingredients.
Pour in pie shell.
Bake at 350\u00b0 for 35 to 40 minutes or until set and slightly brown on top.
Beat lemonade and condensed milk together and fold into Cool Whip.
Turn into pie shell.
Refrigerate until ready to serve. Really good pie!
Makes 8 servings.
Beat eggs.
Add sugar, Karo syrup, melted butter, flour and pecans.
Pour
into pie shell and bake in 350\u00b0 oven for 50 minutes or until
firm.
This
is
a good pie, not as sweet as most.
Stir all ingredients together. Pour into pie shell and bake for 40 minutes at 325 degrees.
Good Pie!!
Mix all together, and bake in pie shell at 350\u00b0 for about 1 hour.