again.
Pour pecan pie mixture into unbaked pie shell.
Bake@ 350
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
In saucepan, combine egg yolks, sour cream, granulated sugar, flour, vanilla and salt.
Cook and stir over medium heat until thickened (about 5 to 10 minutes).
Pour into baked pie shell. Set aside.
n the bottom of the pie shell, reserving 1/4 cup
Mix egg yolks, sour cream, sugar, cornstarch, lemon extract and salt.
Cook in top of double boiler until thick.
Pour into pie shell.
Beat egg whites.
Add brown sugar slowly; stir in pecans.
Spread over filling.
Bake until lightly browned.
Cool. Refrigerate for several hours.
Beat eggs.
Add butter, sugar, syrup and salt; mix well.
Add pecans and vanilla; blend.
Pour into pie shell and bake in a 350\u00b0 oven for 35 minutes or until a silver knife comes out clean when inserted in center of filling.
Mix first 6 ingredients.
Cook until thick on medium for 5 minutes.
Pour into pie shell.
Beat egg whites.
Gradually add the brown sugar.
Beat until stiff.
Put on top of pie.
Add pecans. Bake at 375\u00b0 for 15 minutes.
In saucepan, combine egg yolks, sour cream, granulated sugar, flour, vanilla and salt.
Cook and stir over medium heat until thickened, about 5 minutes.
Pour into baked pie shell; set aside.
Mix well first 6 ingredients.
Cook in double boiler or microwave until thick.
Pour into baked pie shell.
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
Cream together shortening, sugar and flour.
Add syrup and beat well.
Add eggs, vanilla and salt and beat well again.
Add pecans.
Place in unbaked 9-inch pie shell for 15 minutes at 400\u00b0, then 30 minutes at 325\u00b0.
Yields one 9-inch pie.
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.
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 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.