In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
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.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
nto pie shell.
Sprinkle with 2/3 of chopped wite chocolate
br>Set aside.
MAKE PIE FILLING::.
Preheat oven to
Beat cream cheese in a large bowl.
Set at high until smooth. Add half and half and beat at low until well mixed.
Add pie filling mix.
Beat until well blended for 1 minute.
Fold in Cool Whip, chocolate and pecans.
Spoon into crust.
Put in freezer until firm overnight.
Keep leftovers in freezer.
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
t inside a 9-inch pie pan. Press the dough into
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
Add the sugar, mix well.
Add the corn syrups and mix thoroughly.
Using a rubber spatula, stir in pecans and chocolate.
Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
Preheat oven to 350 degrees F.
Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
Pour into pie crust.
Bake on center rack of oven for 50 to 55 minutes, or until pie appears barely set.
Cool for 2 hours before serving.
f the chocolate and set aside.
Line 9-inch pie plate
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.)
In large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until blended.
Stir in pecans.
Pour into pie shell. Bake at 350\u00b0 for 50 to 60 minutes or until a knife inserted halfway between center and sides comes out clean.
Cool on wire rack.
Serves 8.
Melt butter and chocolate in double boiler; add sugar and salt and stir.
Add 3 beaten eggs, syrup and vanilla. Mix in pecans. Pour into pie shell; bake at 350\u00b0 for 55 minutes or until set and browned.
In
large bowl stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended.
Stir in pecans.
Pour into pie shell.
Bake
in 350\u00b0 oven 50 to 60 minutes or until knife comes out
clean\twhen inserted into pie.
Cook on wire rack.
Serves 8.
Heat oven to 350. Microwave chocolate and margarine in microwaveable bowl on high for 1-2 minutes or until margarine is melted, stirring halfway through melting time. Stir until chocolate is completely melted. Stir in sugar, corn syrup, eggs and vanilla until well blended. Stir in pecan halves. Pour into unbaked pastry shell. Bake for 50 minutes, or until filling is firm 2 inches from edge. Cool on wire rack. Serve with whipped topping. Makes 8 servings.