Make your pecan pie bars, let cool, and chop 3/
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.)
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.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
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.
urface with flour. Unroll 1 pie crust at a time, refrigerating
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Beat eggs in 2-quart bowl.
Stir in sugar, syrup and melted margarine.
Stir in pecans.
Pour in unbaked pie shell.
Bake at 375\u00b0 for 35 minutes until filling is slightly firm.
Center of pie will become firm when cool.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
n pan. Bake at 350* for 17 to 20 minutes or
Grease a 9x13 pan. Preheat oven to 350 F degrees.
Cut butter into cake mix. Pat into greased pan.
Cover crust with the pecan halves.
In a saucepan, cook the brown sugar, white sugar, honey, and butter over medium heat. Bring to a boil, and boil for 3 minutes.
Remove from heat, and add the cream.
Pour mixture over pecan halves.
Bake 17 - 22 minutes or until bubbly.
Let cool completely before cutting into squares.
20, line a 9 inch pie pan with the dough and
Preheat oven to 350\u00b0.
Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended.
Stir in pecans.
Immediately pour over hot crust; spread evenly.
Bake 25 minutes or until filling is firm around edges and slightly firm in center.
Cut into squares.
Makes 48 bars.
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.
lectric mixer on low speed for 2 minutes. Stop the machine
Heat oven to 350\u00b0. Grease 13 x 9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. Combine remaining cake mix, margarine and 1 egg; beat at a low speed until well blended. Press in bottom of greased pan. Bake at 350\u00b0 for 15 to 20 minutes or until light golden brown.
ottom of pan.
Bake for 12 to 15 minutes or
Preheat oven to 350\u00b0.
Prepare and bake cookie crust. Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended.
Stir in pecans and pour over hot crust. Spread evenly.
Bake 25 minutes or until slightly firm.
Cool and then cut into bars.
Makes about 48 bars.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.