o 325\u00b0.
Thaw pecan pie according to package directions.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
urface with flour. Unroll 1 pie crust at a time, refrigerating
ntil well combined. Pour over pecan pie filling and place springform pan
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Make your pecan pie bars, let cool, and chop
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
et aside to cool.
Pecan Filling.
Combine all ingredients
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.
rust. Set aside.
For pie filing combine corn syrup, brown
Prepare or thaw pastry according to package directions for one-crust pie.
Preheat oven to 425\u00b0F.
Beat cream cheese, 1 egg and vanilla until smooth; spread evenly in pie shell; sprinkle pecans over cheese layer.
Beat remaining 3 eggs, corn syrup and brown sugar together well; pour evenly over pecans.
Bake in preheated oven for 10 minutes, then reduce heat to 375F and bake 25-30 minutes longer, or until set and golden; cool before slicing.
20, line a 9 inch pie pan with the dough and
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
9-inch deep dish pie pan with the crust; trim
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs, one at a time, beating thoroughly after each.
Stir in pecans.
Pour into pie shell. Bake in moderate oven at 350\u00b0 for 50 minutes.
Pie is done when knife inserted comes out clean.
This is a lighter pecan pie. If you want a richer pecan pie, use 1 cup sugar instead of 1/4 cup sugar.
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.)
mooth (do not overmix).
Pecan Filling: Combine all ingredients.
Arrange pecan halves in the bottom of unbaked pastry shell. Because pecan pie is a heavy pie, make a thicker pie shell than usual.
If frozen pie crust is used, use both layers.
In a small nonmetal bowl, cook in microwave butter, uncovered, on 100% power for 30 seconds to 1 minutes or till melted. Stir in beaten eggs, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minutes. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop of pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn
every 2 minutes. Cool before serving.