Make your pecan pie bars, let cool, and chop
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
inch pie pan with the dough and cover loosely with plastic wrap
o 325\u00b0.
Thaw pecan pie according to package directions.
-cup muffin tin generously with melted butter, including the
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.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
mooth (do not overmix).
Pecan Filling: Combine all ingredients.
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.
n lightly floured surface, with floured rolling pin, roll dough
Preheat oven to 350.
Line bottom of pie crusts with pecan halves.
Mix all other ingredients well, pour over pecans.
If desired, top with pecan halves as well.
Bake at 350 for 40 minutes or until firm.
oom temperature.
Line 9\" pie pan with crust; fold excess dough
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.
-inch pie plate with crust. Line crust with foil and fill with pie weights
9-inch springform pan with nonstick spray and wrap entire
Preheat oven to 400\u00b0F.
Line pie shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights and bake for 7-10 mins, until golden brown. Let cool.
Reduce heat to 350\u00b0F. Arrange pecans in pie shell. Whisk together remaining ingredients then pour over top. Bake for 45-50 mins. Let cool.
Serve with heavy cream or ice cream.
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, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
ooled pecans. Pour into selected pie shell. The pecans will rise