do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
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.
urface with flour. Unroll 1 pie crust at a time, refrigerating
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Make your pecan pie bars, let cool, and chop
Prepare
9-inch
pie
shell.
Turn chocolate
Purchase a frozen, unbaked pie shell or prepare pie shell: Combine flour with
cup pecan halves into the bottom of each pie shell.
Set oven at 400\u00b0. Cream together butter, sugar, vanilla and flour. Mix well. Beat in eggs one at a time. Stir in Kahlua, corn syrup, milk and pecans. Mix well and pour into chilled crust. Bake for 10 minutes, then reduce heat to 325\u00b0 and bake until firm (about 40 minutes). Chill. When ready to serve, garnish with whipped cream and pecan halves. Serves 8 to 10.
Preheat oven to 400\u00b0.
Cream butter, sugar, vanilla and flour. Beat in eggs, 1 at a time.
Stir in Kahlua, corn syrup, evaporated milk and pecans.
Mix well and pour into crust.
Bake for 10 minutes.
Reduce heat to 325\u00b0 and bake until firm, about 40 minutes.
Refrigerate. Serve with whipped cream.
Cream butter, sugar, vanilla and flour.
Beat in eggs, one at a time.
Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well. Pour into unbaked pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 until firm, about 40 minutes. Chill.
Cream together butter, sugar, vanilla and flour.
Mix in eggs, one at a time.
Stir in Kahlua, corn syrup, evaporated milk and pecans.
Mix well.
Pour into 9-inch lined pie pan (Betty Crocker ready made pie crust).
Bake in preheated 400\u00b0 oven for 10 minutes.
Reduce to 325\u00b0 and bake until firm (about 40 minutes). Serve chilled or warm slices in microwave.
20, line a 9 inch pie pan with the dough and
Cream butter, sugar, vanilla and flour.
Beat in eggs, one at a time.
Stir in kahlua, corn syrup, evaporated milk and pecans; mix well.
Bake at 400\u00b0 for 10 minutes, then bake at 325\u00b0 for about 40 minutes.
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.
Line a 9-inch pie plate with pastry and chill.
Preheat oven to 400\u00b0.
Cream together butter, sugar, flour and vanilla.
Mix well.
Beat in eggs, one at a time.
Stir in Kahlua, corn syrup, milk and pecans.
Mix well.
Pour into pie crust.
Bake for 10 minutes, then reduce heat to 325\u00b0 and bake until firm (about 40 minutes).
Chill.
Cream butter, sugar, vanilla and flour until fluffy.
Add eggs one at a time, beating well after each addition.
Stir in kahlua, corn syrup, milk and pecans.
Mix well and pour into crust.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and bake for 40 minutes more, until center is firm.
With a whisk, lightly beat eggs and add brown sugar, butter and salt.
Blend well.
Add syrups and Kahlua.
Blend.
Add pecans and blend again.
Pour into prepared pastry crust and bake at 350\u00b0F for about 40 minutes, or until set.
Cool.
Serve with whipped cream if desired.
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.)