Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
Bake in the preheated oven until set, 45 to 50 minutes.
ough so it becomes a \"Pie Crust\". Add in the filling
he filling.
Fit the pie crust into a 9-inch
nto a 9\" deep-dish pie plate.
Combine corn syrup
Preheat oven to 350 degrees.
Prep pie crust according to directions, either refrigerated, or from scratch using a deep dish pie pan.
In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
Remove bowl from mixer and fold in chocolate chips & pecans. Blend well by hand.
Pour into prepared pie crust and bake 50-60 minutes or unti loset.
ntil combined; pour into prepared pie crust.
Bake in preheated
Preheat oven to 350 degrees.
Cream the butter and sugars with an electric mixer. Add the vanilla, eggs and flour and mix well. Stir in chocolate chips and pecans, and pour into an unbaked pie crust.
Bake for 45 and bask in the compliments. No one will ever guess how easy that was!
iecrust into a 9-inch pie pan--follow package directions.
Preheat oven to 325 degrees F (165 degrees C). Press crust into a 9-inch pie plate to form a shell.
Mix sugar, butter, flour, eggs, and vanilla extract together in a large bowl until well blended. Fold in chocolate chips and pecans. Pour into the pie shell.
Bake pie in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool until center is firm before slicing, about 30 minutes.
220 degrees C).
Press pie crust into a 9-inch
9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
Beat white syrup, sugar, salt, butter and vanilla. Add eggs and pecans. Pour into unbake pie shell. Sprinkle pecans over all. Bake at 350\u00b0 for 45 minutes.
Stir all ingredients together.
Pour into unbaked pie shell and bake for 30 minutes in a preheated 350\u00b0 oven.
Beat eggs well.
Add sugar and melted margarine.
Beat well. Add pinch of salt.
Add lemon juice and lemon rind.
Beat until mixed well.
Put the mixture in a 9-inch uncooked pie shell.
Bake at 275\u00b0 for about 50 minutes or until brown.
Let cool before serving.
Mix Eagle Brand, Cool Whip and lemon juice in a large bowl; beat 2 to 3 minutes on medium speed.
Drain pineapple and oranges. Add to mixture.
Add coconut and nuts to mixture.
Add the bananas and stir together.
Pour into pie crust and chill.
Preheat oven to 350\u00b0.
Stir all ingredients together.
Pour into unbaked pie shell.
Bake in preheated oven for 30 minutes.
Mix strawberries and 1/2 cup sugar and let stand.
Cook sugar, cornstarch and water.
Take off heat and add strawberry jello. Add the strawberries to the hot mixture and pour into baked pie crust.
Refrigerate and serve with Cool Whip.
Combine first 7 ingredients in a medium mixing bowl.
Mix well.
Pour filling into unbaked 10-inch pie shell.
Bake at 350\u00b0 for 45 minutes or until pie is set.
Yield: one pie.
Combine brown sugar, syrup, salt, butter and beaten eggs. Pour into unbaked pie shell.
Sprinkle pecans over top.
Bake at 350\u00b0 for 45 minutes.
Cool.
Serve with whipped cream or ice cream.