br>Transfer to the prebaked pie shell.
Sprinkle with sun
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.
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.
Combine butter, brown sugar and nuts in a saucepan; heat until butter and sugar are melted. Spread in bottom of pie shell. Bake at 450\u00b0 for 5 minutes or until bubbly; cool.
Prepare pie filling mix with 2 1/2 cups milk. Measure 1 cup; cover and chill thoroughly. Pour remaining filling into pie shell; chill. Prepare whipped topping mix as directed on package; blend 1 1/3 cups into measured pie filling. Spoon into pie shell; chill about 3 hours. Garnish with remaining whipped topping and pecans if desired.
venly blended. Pour into the pie shells.
Bake in preheated
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Spread mincemeat evenly in bottom of pastry shell.
Prepare pumpkin pie filling, following label directions, but substitute the orangejuice and evaporated milk for the liquid called for; stir in peel.
Pour over mincemeat in shell.
Bake in a hot oven 400* for about 45 minutes or till knife inserted halfway between center and edge of filling comes out clean.
Cool, serve garnished with whipped cream.
Combine all ingredients, except pie shell.
Pour into shell. Let stand 5 minutes so nuts will rise.
Bake in a 350\u00b0 oven for 50 to 60 minutes or until knife blade inserted in center comes out clean.
(For Country Fair or holiday pie, turn nuts all right side up for better looking pie.)
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
Combine all ingredients and mix well.
Pour into pie shell and bake at 300\u00b0 for about 1 hour.
Yields one 8-inch pie.
Heat butter, brown sugar and nuts in saucepan until butter is melted. Spread in bottom of pie shell. Bake at 450\u00b0 for 5 minutes. Cool.
Combine butter, brown sugar and nuts into saucepan; heat until butter and sugar melt.
Spread in bottom of pie shell.
Bake at 450\u00b0 for 5 minutes or until bubbly; cool.
Fold together all
ingredients and pour into pie crust. Bake at 350\u00b0 for approximately 30 minutes.
lace one of the unbaked pie shells in a lightly oiled
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.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
nto 9-inch deep dish pie plate. Peel away remaining waxed
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.