urface with flour. Unroll 1 pie crust at a time, refrigerating
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
o 325\u00b0.
Thaw pecan pie according to package directions.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Make your pecan pie bars, let cool, and chop
Prepare pastry for 10-inch pie pan.
Mix butter, eggs, brown sugar, salt and vanilla in a bowl.
Beat with wire whip until smooth. Blend in corn syrup and pecans. Pour into unbaked pie shell with rounded side of pecans upright.
Bake 40 to 45 minutes in preheated oven at 375\u00b0 until set and pastry is brown.
b>FOR DIFFERENT PAN SIZES!
Preheat oven to 400\u00b0F for muffins, mini
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.
20, line a 9 inch pie pan with the dough and
175 degrees C). Spray 12 mini muffin cups with cooking spray
ver and refrigerate the pasty for about 30 minutes or
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.)
Preheat oven to 350\u00b0.
Mix all ingredients in a bowl with a wooden spoon.
Pour into a greased mini-muffin pan.
Fill each cup 2/3 full.
Bake 12 to 15 minutes.
Garnish each muffin with a pecan half.
Makes 2 1/2 to 3 dozen.
br>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.
venly into both crusts. Bake for about 30 minutes, or until
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.
d toast in the oven for 8-10 minutes until fragrant
Prepare or thaw pastry according to package directions for one-crust pie.
Preheat oven to 425\u00b0F.
Beat cream cheese, 1 egg and vanilla until smooth; spread evenly in pie shell; sprinkle pecans over cheese layer.
Beat remaining 3 eggs, corn syrup and brown sugar together well; pour evenly over pecans.
Bake in preheated oven for 10 minutes, then reduce heat to 375F and bake 25-30 minutes longer, or until set and golden; cool before slicing.
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.