Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
9 inch oven-proof pie dish by spraying with some
Combine cereal and water; let stand until water is absorbed. Meanwhile, blend eggs with sugar; add syrup, butter, vanilla and salt.
Fold in softened cereal.
Pour into pie shell.
Bake at 350\u00b0 for 45 to 50 minutes or until filling is puffed completely across top.
Cool.
Serve with whipped topping, if desired.
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Beat eggs until foamy. Gradually add sugar. Beat until thick. Stir in remaining ingredients; blend well. Pour into pie shell. Bake in preheated oven at 350\u00b0 about 45 minutes or until center of pie is firm. Cool. Garnish with sweetened whipped cream and pecan halves.
Cream sugar, flour and eggs.
Add 1 stick melted and cooled butter.
Stir in nuts, chocolate chips and vanilla.
Bake pie shell four minutes at 400\u00b0 before filling.
Fill shell and bake at 325\u00b0 for one hour.
Slice and serve with whipped cream.
lace it in a greased pie dish. Prick it several times
lace one of the unbaked pie shells in a lightly oiled
Make two recipes of cornbread according to the
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.
Bake pie shell for 5 minutes at 425\u00b0F.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake at 350\u00b0F for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve).
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Melt butter and mix (by hand) with sugar, corn meal, water, vanilla and eggs. Add pecan pieces.
Pour into unbaked pie shells.
Bake at 325 degrees for 45 minutes.
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
ough to 10-inch glass pie pan, leaving 1/2 inch
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
Mix in a large bowl the pumpkin, brown sugar and peanut butter.
Blend in eggs, one at a time.
Stir in half and half, Southern Comfort, vanilla, nutmeg and salt.
Pour into prepared pie shell. Bake until uniformly puffed, at 425\u00b0 for 20 minutes. Then reduce heat to 350\u00b0 for 40 minutes.
Pie will fall slightly in center as it cools.
Can be prepared day ahead and refrigerated.