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.
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
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
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.)
Mix all ingredients together, adding pecans last.
Pour into unbaked pie shell.
Bake in hot oven at 400\u00b0 for 15 minutes; reduce heat to 350\u00b0 and bake 30 to 35 minutes longer or until a silver knife inserted in center of pie comes out clean.
Pecans or shredded coconut may be substituted for pecans.
If salted nuts are used, omit salt in recipe.
Put sugar in medium sized bowl, add softened margarine, blend, add syrup and well beaten eggs.
Mix well by hand (do not use electric mixer).
Add pecans and pour in partially cooked pie crust.
Bake at 300\u00b0 for 45 minutes.
Reduce to 200\u00b0 and bake for 1 hour.
The slow baking keeps the nuts from getting too hard.
For 2 regular crust pies use 1 and 1/2 recipe.
My son-in-law says this is the best pecan pie ever!!
20, line a 9 inch pie pan with the dough and
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.
Mix together well. Pour into unbaked pie shell. Bake at 350\u00b0 until set, about 45 minutes to 1 hour. Let cool before cutting.
Beat eggs, add sugar and karo and beat until well mixed.
Add butter, salt, vanilla and pecans.
Pour into unbaked pie crust.
Arrange whole pecan halves on top of pie.
Bake for 45 minutes in oven that has been preheated to 300 degrees.
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla.
When well mixed, add coarsely chopped pecans.
Turn into pie plates lined with pastry.
Bake in moderate (350\u00b0) oven for about 1/2 to 1 hour, or until firm.
Mix sugar and Karo; add rest.
Pour in pie shell and bake for about an hour or until pie shows cracks in a 325\u00b0 oven.
Mix sugar, syrup and butter (or margarine).
Add eggs and pecans.
Pour into 9-inch unbaked pie shell.
Bake at 400\u00b0 for 40 to 45 minutes, or until knife inserted in the center of pie comes out clean.
Mix all ingredients for filling together, adding pecans last. Pour into pastry shell.
Bake in 400\u00b0 oven 15 minutes; reduce heat to 350\u00b0 and bake 30 to 35 minutes longer.
When pecan pie is done, outer edges of filling should be set, center slightly soft.
Mix sugar and flour; add eggs and beat.
Add Karo, milk, butter and pecans; mix well.
Pour into 2 unbaked pie shells. Bake for 10 minutes in a preheated 400\u00b0 oven; reduce heat to 375\u00b0 and cook for another 40 minutes or until set, but not hard.