emperature.
Bring sugar, light corn syrup, and dark corn syrup to a boil in
Beat eggs and add light corn syrup and sugar (with salt added to it).
Add butter, flour and vanilla.
Beat until mixture becomes frothy.
Add pecans and pour into pie crust.
Bake at 325\u00b0 for 40 minutes.
Fill a pie pan with a raw pie shell and poke holes in it with a fork.
In a double boiler, using a hand mixer or whisk, combine light brown sugar and softened butter (10 seconds in the microwave to soften).
Add granulated sugar, eggs (one at a time), salt, light corn syrup and milk.
Stir over boiling water for 5 minutes. Add 1 cup chopped pecans and vanilla.
Bake 1 hour.
Add 1/4 cup more nuts on top and bake 5 minutes more.
In a mixing bowl, slightly beat the eggs.
Stir in the light corn syrup, brown sugar, melted butter (or margarine) and salt. Add the chopped pecans and 1/2 teaspoon vanilla to mixture.
Pour into pie crust.
Bake on a preheated cookie sheet at 375\u00b0 until center is set when gently shaken, about 30 to 35 minutes.
Let cool and enjoy!
Makes one pie.
Preheat oven to 350\u00b0.
In a bowl, beat eggs, then add light corn syrup and light brown sugar, butter or margarine and vanilla until
well blended.
Put pecans on the bottom of the pie shell. Then pour over the pecans the liquid mixture.
Bake at 350\u00b0 for 1 hour and 20 minutes.
Cool.
Top with whipped cream and enjoy! Makes 8 servings.
Preheat oven to 350 degrees.
Grease and flour 9x13 inch pan.
Beat flour, sugar, butter and salt (all crust ingredients) in a large bowl on medium speed until crumbly (will be dry).
Press firmly into 9x13 inch pan.
Bake for 20 minutes-will be light to golden brown.
Combine beaten eggs, sugar, light corn syrup, vanilla and pecans (all filling ingredients).
Pour over baked crust, spreading evenly.
Bake until filling is set; approximately 35-40 minutes.
Cool completely and cut into bars.
Store at room temperature.
Melt butter, add light corn syrup, salt, vanilla and eggs. Mix well.
Add pecans.
Pour in pie shell.
Bake at 300\u00b0 until brown and set (approximately one hour).
I like to use white light corn syrup.
Pecans should be broken.
Melt margarine.
Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
Cool completely before cutting (usually at least two hours).
ENJOY!
Cream butter; gradually add firmly packed brown sugar and cream well.
Blend in light corn syrup and vanilla; mix thoroughly.
Add eggs, slightly beaten, and chopped pecans.
Turn into pastry lined pan and bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 25 minutes.
rowned.
Combine brown sugar, corn syrup, and 1/2 cup butter
r cooking spray. Remove 1 pie crust from pouch; unroll on
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.
Heat oven to 350\u00b0F
Stir together sugar and cocoa in medium bowl.
Add eggs, corn syrup, butter and vanilla; stir until well blended.
Stir in pecans.
Pour into unbaked pie crust.
Bake 60 minutes or until set.
Remove from oven to wire rack.
Cool completely.
Garnish with whipped topping.
00b0.
Gently warm the corn syrup, brown sugar, and butter together
Preheat oven to 350\u00b0F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes. Pie is done when center reaches 200\u00b0F. Tap center surface of pie lightly - it should spring back when done.
Cool for 2 hours on wire rack before serving.
archment paper and fill with pie weights. Bake for 10 mins
ot overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla
n a medium bowl, combine corn syrup, 1/2 cup sugar, melted
Beat together, cream cheese, 1 egg, and 1 teaspoon vanilla.
Spread over pie crust.
Sprinkle with pecans.
Beat 3 eggs in a large bowl until frothy.
Add corn syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla.
Beat again.
Pour over pecans gently.
Bake at 375 degrees for 40 minutes or until knife comes out clean.
Cream the margarine and sugar until fluffy.
Add the corn syrup, molasses, salt, nutmeg, and rum; and mix thoroughly.
Add the eggs, one at a time, whole beating.
Stir in the pecans.
Pour into an unbaked pie shell.
Cover the pie crust edges with a long piece of aluminum foil to avoid scorching.
Bake for 50 minutes at 350 degrees.