do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Make your pecan pie bars, let cool, and chop
o 325\u00b0.
Thaw pecan pie according to package directions.
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.
urface with flour. Unroll 1 pie crust at a time, refrigerating
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
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.
illing into prepared pie shell.
Arrange the pecan halves around the
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.)
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around inside edges.
Bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake for 40 minutes or until center is firm.
Cool to room temperature before cutting.
Best served at room temperature or slightly warm.
Use your favorite pie crust recipe for a two crust pie.
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.
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.
Make the best pie pastry recipe. Halve recipe to make one pie pastry. Heat oven to 375\u00b0. On a lightly floured work surface, roll out the dough and fit pastry into 9-inch pie pan and flute or crimp the edges.
Put sugar in medium sized bowl, add softened margarine, blend, add syrup and well beaten eggs.
Mix well by hand (do not use electric mixer).
Add pecans and pour in partially cooked pie crust.
Bake at 300\u00b0 for 45 minutes.
Reduce to 200\u00b0 and bake for 1 hour.
The slow baking keeps the nuts from getting too hard.
For 2 regular crust pies use 1 and 1/2 recipe.
My son-in-law says this is the best pecan pie ever!!
Combine all ingredients; beat with electric mixer until smooth.
Pour into unbaked pie shell.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs, one at a time, beating thoroughly after each.
Stir in pecans.
Pour into pie shell. Bake in moderate oven at 350\u00b0 for 50 minutes.
Pie is done when knife inserted comes out clean.
This is a lighter pecan pie. If you want a richer pecan pie, use 1 cup sugar instead of 1/4 cup sugar.