Blend pie filling with corn syrup.
Gradually stir in evaporated milk and egg.
Add nuts.
Pour into pie shell.
Bake at 375\u00b0 until top is firm and just begins to crack (about 40 minutes).
Cool at least 3 hours.
Garnish, if desired.
Combine
pie filling with corn syrup. With mixer, blend at low speed.
Add
milk\tand egg.
Blend well. Stir in nuts. Pour into pie
shell. Bake at 375\u00b0 for 45 to 50 minutes. Cool at least 3 hours before serving.
inch pie pan with the dough and cover loosely with plastic wrap
ot overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla
Set aside.
For pie filing combine corn syrup, brown sugar, melted butter
ixing bowl. Cut in shortening with a pastry blender until mixture
Combine eggs, sugar, corn syrup, butter and vanilla in bowl. Blend well.
Stir in pecans.
Pour into prepared crust.
Bake 45 to 50 minutes or until set, covering outer edges of crust with foil to prevent over browning, if necessary. Bake at 350\u00b0 in 9-inch pie pan.
Arrange nuts in pie crust.
Beat eggs.
Add and blend with corn syrup, butter and vanilla.
Combine flour and sugar.
Blend with egg mixture.
Pour over nuts in pie crust.
Let stand until nuts rise, so they will get a glaze during baking.
Bake in oven at 350\u00b0 for 45 minutes.
Blend pudding mix with corn syrup. Gradually add milk and eggs, stirring to blend, then add pecans. Pour into pie shell. Bake at 350\u00b0 until top is firm and begins to crack. Cool.
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg, stirring to blend.
Then add pecans.
Pour into pie shell.
Bake at 375\u00b0 until top is firm and just begins to crack, about 40 minutes.
Cool at least 3 hours.
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg to pudding mixture, stirring to blend.
Then stir in pecans.
Pour into pie shell.
Bake at 375\u00b0 for about 40 minutes or until firm. Cool at least 3 hours.
Cook pie filling as directed; blend with corn syrup. Gradually add evaporated milk and slightly beaten egg, stirring to blend.
Add chopped pecans.
Pour into unbaked pie shell and bake at 375\u00b0 until top is firm and just begins to crack, about 40 minutes.
Cool at least 3 hours.
Garnish with prepared Dream Whip whipped topping and pecans.
Preheat oven to 375\u00b0.
Beat eggs and gradually mix in sugar, butter and salt. Whip the cream gently 1 minute and stir into egg mixture with corn syrup.
Add vanilla and 1 1/4 cups pecans. Spoon into pie shell and bake 40 to 50 minutes.
Reserve 2/3 cup cake mix.
Mix the rest of the cake mix with the margarine and 1 egg.
Crumble and pat in 13 x 9-inch pan.
Bake at 350\u00b0 for 15 minutes.
Mix 2/3 cup cake mix with corn syrup, 4 eggs, brown sugar and vanilla.
Beat 2 minutes with electric beater.
Pour over cake mix.
Sprinkle with chopped pecans.
Bake at 350\u00b0 for 1/2 hour.
Preheat oven to 350 degrees Fahrenheit.
Melt butter.
Mix eggs with corn syrup, vanilla, sugar, and melted butter.
Add pecans to mixture.
Pour into two 8 inch pie shells.
Bake for 50 minutes or until a knife inserted comes out clean.
Blend pie filling mix with corn syrup.
Gradually stir in evaporated milk and egg.
Add pecans.
Pour into pie shell.
Blend pudding mix with corn syrup. Add milk and egg, stirring to blend. Add nuts. Pour into pie shell. Bake at 375\u00b0 until top is firm, about 40 minutes.
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg, blending well.
Add pecans and pour into pie shell.
Blend pudding with corn syrup.
Gradually add evaporated milk and egg, stirring to blend.
Then add pecans.
Pour over pie shell. Bake at 375\u00b0 until top is firm and begins to crack, approximately 40 minutes.
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg, stirring to blend.
Add pecans.
Pour into unbaked 9-inch pie shell.