do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
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.
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
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
uty aluminum foil.
Line pie plate, 9 x 1 1
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
up coconut, 1 cup chopped pecan pieces and 3/4 cup
Heat oven to 350\u00b0F Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir all Crust ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes.
Meanwhile, in medium bowl, stir all Pecan Filling ingredients until well blended. Pour over hot crust.
Bake 15 minutes or until center is set. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 20 minutes.
Cream together butter, sugar, vanilla and flour.
Mix in eggs, one at a time.
Stir in Kahlua, corn syrup, evaporated milk and pecans.
Mix well.
Pour into 9-inch lined pie pan (Betty Crocker ready made pie crust).
Bake in preheated 400\u00b0 oven for 10 minutes.
Reduce to 325\u00b0 and bake until firm (about 40 minutes). Serve chilled or warm slices in microwave.
Heat oven to 350\u00b0.
Make brownie mix as on package except bake 20 minutes.
Mix together other ingredients.
Pour over brownies. Bake until topping is set, 25 minutes.
Cool.
Spread with pie filling.
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.
Beat milk and lime juice until smooth and thickened, fold in whipped topping.
Spoon into pie crust.
Cover and refrigerate for 1 hour to overnight.
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.)
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.