urface with flour. Unroll 1 pie crust at a time, refrigerating
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
nto pie shell.
Sprinkle with 2/3 of chopped wite chocolate
n plastic wrap and refrigerate for 30 minutes.
Place each
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.
o 325\u00b0.
Thaw pecan pie according to package directions.
Beat cream cheese in a large bowl.
Set at high until smooth. Add half and half and beat at low until well mixed.
Add pie filling mix.
Beat until well blended for 1 minute.
Fold in Cool Whip, chocolate and pecans.
Spoon into crust.
Put in freezer until firm overnight.
Keep leftovers in freezer.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Beat margarine, sugar, Pet milk, eggs, cocoa, vanilla and salt in mixing bowl at low speed. Stir in coconut and pecans. Divide the filling evenly among the 3 pie shells. Bake at 350\u00b0 for 45 minutes or until knife inserted in center comes out clean.
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.
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 plastic wrap and refrigerate for at least 30 minutes.
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
Add the sugar, mix well.
Add the corn syrups and mix thoroughly.
Using a rubber spatula, stir in pecans and chocolate.
Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.
20, line a 9 inch pie pan with the dough and
Preheat oven to 350\u00b0F
In a medium sized bowl, beat together eggs, add in sugar and mix well. Mix in corn syrup, salt, vanilla, and margarine.
Place pecans and chocolate chips in pie shell. Pour mixture over nuts and chips. The pecans will rise up to the top when baking. Bake for 50 to 60 minutes.
Chill before serving and between servings.
Preheat oven to 350 degrees.
In a large bowl mix together the sugar, cocoa, and salt.
Beat in the evaporated milk, eggs, melted butter and vanilla until well incorporated.
Stir in the coconut and pecans.
Pour into the unbaked pie shells and bake for 1 hour, up to 1 hour and 15 minutes.
Remove from oven and cool on wire racks for 1 hour.
Place pies in the fridge and chill well.
Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
Pour into piecrust.
Bake on lowest oven rack at 350 degrees for 1 hour or until set.
Heat oven to 350\u00b0F
Stir together sugar and cocoa in medium bowl.
Add eggs, corn syrup, butter and vanilla; stir until well blended.
Stir in pecans.
Pour into unbaked pie crust.
Bake 60 minutes or until set.
Remove from oven to wire rack.
Cool completely.
Garnish with whipped topping.
(190 degrees C). Spread pecan halves on a baking sheet