Make your pecan pie bars, let cool, and chop 3/
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
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.
urface with flour. Unroll 1 pie crust at a time, refrigerating
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
wire rack. Cut into bars. Yields 16 large
Grease a 9x13 pan. Preheat oven to 350 F degrees.
Cut butter into cake mix. Pat into greased pan.
Cover crust with the pecan halves.
In a saucepan, cook the brown sugar, white sugar, honey, and butter over medium heat. Bring to a boil, and boil for 3 minutes.
Remove from heat, and add the cream.
Pour mixture over pecan halves.
Bake 17 - 22 minutes or until bubbly.
Let cool completely before cutting into squares.
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
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.
Preheat oven to 350\u00b0.
Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended.
Stir in pecans.
Immediately pour over hot crust; spread evenly.
Bake 25 minutes or until filling is firm around edges and slightly firm in center.
Cut into squares.
Makes 48 bars.
Preheat oven to 350\u00b0.
Prepare and bake cookie crust. Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended.
Stir in pecans and pour over hot crust. Spread evenly.
Bake 25 minutes or until slightly firm.
Cool and then cut into bars.
Makes about 48 bars.
illing into prepared pie shell.
Arrange the pecan halves around the
he pecans.
Pour the pecan mixture over the prepared crust
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.)
n pecans and coconut. Pour pecan filling over hot crust; spread
o oven.
Bake the bars until the crust is golden
Preheat oven to 350\u00b0.
In large mixing bowl, combine flour and brown sugar, cut in butter and oleo until it resembles crumbs. Press crumbs into 9 x 13-inch pan.
Bake 10 minutes or until golden brown.
While it bakes, combine eggs, sugar and syrup, salt and vanilla.
Blend well; stir in pecan pieces and pour over golden, hot crust.
Reduce heat to 275\u00b0.
Bake until center is set.
Cool and cut into bars.
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around inside edges.
Bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake for 40 minutes or until center is firm.
Cool to room temperature before cutting.
Best served at room temperature or slightly warm.