Make the best pie pastry recipe. Halve recipe to make one pie pastry. Heat oven to 375\u00b0. On a lightly floured work surface, roll out the dough and fit pastry into 9-inch pie pan and flute or crimp the edges.
Beat eggs at medium speed of an electric mixer until thick and lemon colored.
Add sugar and next 4 ingredients; beat until blended.
Stir in chopped pecans. Pour mixture into pastry shell. Bake at 350\u00b0 for 35 to 40 minutes.
Let cool completely.
Garnish with whipped cream and a pecan half, if desired.
Add filling to the pastry strips; roll pastry closed around the filling
f one layer with Creamy Pecan Frosting.
Place second layer
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
ill be using a shortcrust pastry recipe instead of the crescent roll
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.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
or making the Rich Pie Pastry. Firstl, put the dry ingredients
f a knife.
Reserve pastry trimmings.
Whisk together egg
0 minutes.
Meanwhile, prepare Pastry for Deep-Dish Pie. On
up butter thoroughly with a pastry lender until mixture resembles very
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup
br>To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8
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For the smaller recipe, roll dough into a rectangle
Preheat oven to 325\u00b0F
Line 9-inch pie plate with pastry shell; crimp edges as desired.
For filling, in medium saucepan combine corn syrup, sugar and butter. Cook over low heat stirring until sugar dissolves and butter melts. Remove from heat, cool slightly.
Add eggs and vanilla; stir well to combine. Stir in pecan halves.
Pour filling into pastry shell. Bake 55-60 minutes or until knife inserted near center comes out clean. Remove from oven; cool completely before serving.
ins. Roll out the remaining pastry; cut out approx 36 leaves
To make the pastry: combine the flour, ground pecans,
Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.
Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.