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
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.
Beat cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg in
mixer bowl until light and fluffy.
Spoon into pie shell.
Sprinkle with pecans.
Combine corn syrup, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon vanilla in small bowl; mix well.
Pour over pecan layer.
Bake at 375\u00b0 for 35 to 40 minutes or until set.
Yield:
6 servings.
Combine cream cheese, sugar, salt, vanilla and egg.
Beat at medium speed until well blended.
Spread in bottom of pie crust. Sprinkle with pecans.
Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg.
Pour into pie shell.
Sprinkle with pecans.
Combine remaining eggs, sugar, vanilla and syrup.
Pour over pecans.
Bake at 375\u00b0 for 35 to 40 minutes until center is firm.
Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon of the vanilla and 1 egg; pour into pie shell.
Sprinkle with pecans. Combine remaining eggs, sugar, vanilla and syrup; pour over pecans.
Bake at 375\u00b0 for 35 to 40 minutes until center is firm. Makes 6 to 8 servings.
Contains 745 calories for each of 6 servings; 560 calories for each of 8 servings; 445 calories for each of 10 servings.
Beat cream cheese,
1 egg, 1/2 c. sugar, 1 tsp. vanilla and salt at medium speed with electric mixer until smooth. Pour into pie crust and sprinkle with pecans. Mix together corn syrup, remainder of eggs, sugar and vanilla. Pour mixture over pecans. Bake at 350 degrees for 50 to 55 minutes or until set.
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.)
Preheat oven to 350\u00b0.
Cream together cream cheese, 1 egg, 1/3 cup sugar and vanilla.
Beat until fluffy.
Spread mixture on bottom of pie shell.
Sprinkle pecans over mixture.
Beat 3 eggs until well mixed.
Add corn syrup, sugar, vanilla and salt.
Mix well.
Pour over pecans.
Bake 40 minutes.
Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt until thoroughly blended.
In separate bowl beat 3 eggs, 1/4 cup sugar, syrup and 1 teaspoon vanilla until well blended. Spread cream cheese mixture in bottom of pie shell.
Sprinkle in pecans.
Carefully pour in syrup mixture.
Bake in preheated 375\u00b0 oven for approximately 40 minutes.
Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt until thick and creamy.
Beat remaining eggs in a bowl, only until blended.
Add remaining sugar, corn syrup and remaining vanilla, blending well.
Spread cream cheese mixture evenly over bottom of pie shell; sprinkle with pecans.
Pour corn syrup mixture gently over pecans.
Bake at 375\u00b0 for 35 to 40 minutes or until center is firm to touch.
Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg.
Pour into pie shell. Sprinkle pecans.
Combine
3 eggs, 1/4 cup sugar, 1 teaspoon vanilla and syrup.
Pour over pecans.
Bake at 370\u00b0 for 40 minutes.
In food processor, process until fluffy the cream cheese, 1 egg, 1/3 c. sugar and 1 tsp. vanilla.
Spread mixture in bottom of pie shell.
Sprinkle pecans over cheese mixture.
Beat remaining 3 eggs until foamy.
Do not over beat.
Add corn syrup, the remaining 1/4 c. sugar and 1 tsp. vanilla and salt.
Mix well and pour this over pecans.
Bake at 350\u00b0 for 40 minutes.
Beat cream cheese, 1/3 c. sugar, 1 egg, 1 tsp. vanilla and salt in small mixing bowl until thick & creamy;
Set aside.
Beat remaining eggs until just blended;
Add remaining sugar, vanilla, and corn syrup.
Spread cream cheese mixture in bottom of pie shell.
Sprinkle w/pecans;
Gently pour corn syrup mixture over pecans.
Bake in 375\u00b0 gas oven 35 to 40 minutes or until center is firm to touch.
Cream cheese will rise under pecans as it cooks.