Make your pecan pie bars, let cool, and chop
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
utter, including the entire top of the pan.
Dust a
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.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
20, line a 9 inch pie pan with the dough and
Thaw frozen pie shell 20 minutes.
Crimp edge to stand 1/2-inch above rim.
Preheat oven with cookie sheet at 375\u00b0.
Bake pie on cookie sheet 70 minutes or until tests done.
Turn pie at 35 minutes to assure even baking.
Knife inserted near center of pie tests clean.
Recipe is combination of Libby's Joy of Cooking and my own variations.
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.
Melt butter and blend in cocoa.
Mix cocoa mixture with sugar.
Add eggs and mix well.
Add milk and mix.
Add vanilla and mix.
Add pecans and mix.
Pour into unbaked pie shells (2).
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake for 20 minutes or until set.
Pie will puff when done.
Do not overbake or pie will be dry.
Take pie out of oven when pie is still shaking in center.
Let cool off completely then store in refrigerator.
salt.
Pour into a pie shell and bake at 350
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
again.
Pour pecan pie mixture into unbaked pie shell.
Bake@ 350
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.
Bake your pie shells according to
n bottom of a 9-inch pie plate.
Arrange pecan halves around
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
Beat liquid ingredients (eggs and milk) and slowly add dry (sugar, flour and cocoa, mixed together) to mixture.
Mix well and pour into 3 unbaked pie shells.
Baked pies will puff up in approximately 30 minutes at 350\u00b0.
The tops will be crusty.
Eat one, freeze one and give the other away.
Such is the joy of cooking.
Stir butter or margarine and sugar on low speed in large bowl of electric mixer.
Add syrup and egg yolks; beat until thoroughly blended.
Stir in flour gradually.
Chill several hours.
Beat egg whites slightly.
Using 1 tablespoon of dough for each cookie, roll into balls.
Brush very slightly with egg white.
Place on greased cookie sheet, leaving a 2-inch space between each cookie. Bake at 375\u00b0 for 5 minutes.
Remove from oven.
o 350 degrees.
For pie filling:
Combine all filling