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.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Heat oven to 375\u00b0.
Prepare pastry.
Beat eggs, sugar, salt, butter and syrup with mixer.
Add vanilla and pecans.
Pour into pastry-lined pie plate.
Bake until set, 40 to 50 minutes.
Cool slightly.
Enjoy!
Stir syrup, sugar, and butter until thoroughly mixed.
Add eggs and continue to stir.\tAdd vanilla and pecans and mix well. Pour into deep dish unbaked pie shell.
Bake at 350\u00b0 for approximately 45 minutes until firm.
o 325\u00b0.
Thaw pecan pie according to package directions.
urface with flour. Unroll 1 pie crust at a time, refrigerating
Make your pecan pie bars, let cool, and chop
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.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
spoon into the thawed (unbaked) pie shell.
In a medium
*Or purchase in dairy section of store.
20, line a 9 inch pie pan with the dough and
Cream together sugar, syrup, and butter.
Ad eggs one at a time and beat well.
Fold in vanilla and pecans.
Pour into an unbaked pie shell.
Do not preheat oven.
Bake at 350 degrees for 50-55 minutes or until center is firm.
then line the 9-inch pie dish with bottom pastry, then
Mix well and pour into deep pie crust. Bake 30 min. at 350\u00b0.
Mix cornstarch and brown sugar together in medium saucepan.
Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans.
Simmer on medium stirring constantly until mixture thickens.
Boil 1 minute, constantly stirring.
Remove from heat, add butter and vanilla.
Pour into baked pie shell, decorate top with remaining pecans.
Let cool 1/2 hour before serving.
Combine eggs, sugar, corn syrup, flour, salt and vanilla.
Stir in pecans.
Pour into pie shell.
Cover pastry edges with foil to prevent overbrowning.
Bake at 350\u00b0 for 30 minutes.
Remove foil and bake another 15 minutes or until golden brown.
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.)
Beat first 7 ingredients together.
Add pecans and pour into 9-inch unbaked pie shell.
Decorate top of pie with pecan halves. Bake about 50 minutes at 350\u00b0 in center of oven.
Beat eggs and add sugar.
Warm beans.
Stir in oleo and vanilla.
Add coconut.
Pour into unbaked pie shell.
Bake for 10 minutes at 400\u00b0, then lower temperature to 350\u00b0 and bake another 20 minutes until done.
(Tastes like pecan pie.)