ong enough to cover each pie. On cookie sheet, weave strips
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
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
br>Line a 9-inch pie pan with half of the
Preheat oven to 350\u00b0F.
Melt butter in a 10 x 15-inch baking pan.
In a shallow dish, combine buttermilk and egg.
In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
Dip chicken in buttermilk, then in flour.
Place skin side down in melted butter.
Turn to coat and leave skin side up.
Sprinkle with pecan halves.
Bake for 1 1/4 hours.
Press the chopped nuts into the bottom of the unbaked pie crust.
Bake as directed on the package and let cool.
Beat the cream cheese with the confectioners' sugar.
Beat the heavy cream with the granulated sugar until it forms soft peaks.
Fold the whipped cream into the cream cheese mixture.
Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
Refrigerate until well chilled.
piece of pre-made pie dough down into a (9
Preheat oven to 400\u00b0F.
Blend pecans with 1/3 cup brown sugar and softened butter.
Press gently with back of a spoon into bottom of unbaked pie shell.
Blend all remaining ingredients except egg whites and granulated sugar.
Pour into pie shell.
Bake for about 50 minutes.
Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
Return to 425\u00b0F oven just to brown meringue.
Chill and serve cold.
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.)
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.
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.
If you like pecan pie . . . this is a great recipe!
Cream butter, add sugar and continue to beat until light and fluffy.
Add eggs, syrup and chopped nuts.
Mix. Pour in pie shell.
Put whole pieces on top.
Bake at 375\u00b0 for 40 to 45 minutes.
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
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.
Preheat oven to 400 degrees F (205 degrees C).
Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.