ot overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla
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.
Dump dry pudding mix into bowl, mix with Karo syrup and stir. Gradually add slightly beaten egg, stir.
Gradually add milk, stir. Add pecans.
Bake at 375\u00b0 for 40 minutes.
Makes one pie.
Blend pudding mix with Karo syrup.
Gradually add evaporated milk and egg stirring to blend.
Add pecans.
Pour into pie shell. Bake 375\u00b0 until top is brown and just begins to crack (about 40 minutes).
Cool at least 3 hours.
Beat eggs with fork.
Add eggs with Karo syrup.
Add pecans, butter and vanilla.
Pour in unbaked pie shell.
Bake at 350\u00b0 for 50 minutes.
Make your pecan pie bars, let cool, and chop
inch pie pan with the dough and cover loosely with plastic wrap
Beat eggs; add Karo syrup, sugar, butter, vanilla and salt. Mix until well blended, then stir in pecan halves. Pour into pie shell. Bake in a 350\u00b0 oven for 55 to 65 minutes or until a knife inserted into pie comes out clean. Double recipe for 2 pies.
Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.
Beat
Beat eggs and mix well with sugar, syrup, vanilla, salt and butter/margarine
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.
medium bowl, add butter, Karo syrup and sugar and mix well
ntil fluffy.
Add salt, karo syrup, eggs, and vanilla.
Sprinkle
Preheat oven to 400\u00b0.
Mix with electric mixer 2 to 3 minutes the sugar, flour, Karo syrup, eggs, butter, vanilla and salt. Pour into 1 deep dish or 2 shallow pie crusts (uncooked).
Top with pecan halves. Bake at 400\u00b0 for 10 minutes. Decrease oven to 350\u00b0 and bake 40 to 45 minutes.
It is done when knife inserted halfway between center and edge comes out clean.
Makes 1 deep dish or 2 shallow pies.
Beat eggs slightly.
Add sugar; beat.
Add Karo syrup; beat. Add nuts, salt and vanilla.
Put in unbaked pie shell; dot with butter or margarine.
Bake for 50 minutes in slow oven (325\u00b0). Pie will seem not done (or loose) after baking, but will settle and firm as it sets.
Beat the eggs thoroughly with sugar, dash of salt, Karo syrup (I use 1/2 cup dark and 1/2 cup light) and oleo. Add pecan halves. Pour into unbaked pie shell.
Bake at 350\u00b0 for 50 minutes or until golden and done.
Cool before cutting.
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla.
When well mixed, add coarsely chopped pecans.
Turn into pie plates lined with pastry.
Bake in moderate (350\u00b0) oven for about 1/2 to 1 hour, or until firm.
Add melted butter into sugar and cream with a wooden beater. Add Karo syrup and beat in good with butter-sugar mix.
Add salt and 3 eggs (one at a time), stirring well.
Add 1/4 cup milk. Stir and then add 1 teaspoon vanilla; stir and add pecans.
Combine eggs, Karo syrup, sugar, pumpkin, vanilla and salt. Stir in pecans and melted margarine.
Pour into unbaked pie shell. Bake at 400\u00b0 for 15 minutes, then at 350\u00b0 for 25 minutes.
Cool. Serve with whipped cream; garnish with pecans.
Beat eggs in a bowl.
Add sugar, syrup, butter or margarine, vanilla and salt, one at a time, beating each until blended. Spread pecan halves evenly in the unbaked pie crust.
Slowly pour filling into pie shell.
Cover the edge of pie crust with strips of aluminum foil and bake in a 350\u00b0 oven for 45 minutes.
When a toothpick comes out clean, the pie is done.
Not as rich as most; eat all you want.
A great dessert \"Okie style.\"