Position rack in center of oven and preheat to 350\u00b0F.
Whisk all ingredients until smooth and pour into shell.
Bake about 25-30 minutes, until filling is set.
Sugar Pie is best served slightly warm or at room temperature.
Serve with Chantilly Cream.
Variation: Add 1/2 cup chopped, toasted walnuts to the filling.
9 inch oven-proof pie dish by spraying with some
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.
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.
han the size of your pie pan. Remove top piece of
ntil light and fluffy. Add sugar, cornstarch and salt; beat until
irections, until it is a pie-sized thick, even disc of
easure the exact amount of sugar into a separate bowl. (Do
nd milk, stir, add the sugar and flour. Keep stirring and
br>In the pie shell, place the brown sugar, flour and salt
Spread brown sugar in pie crust; sprinkle with flour.
Pour milk over it.
Dot with margarine.
Do not stir.
Sprinkle pie with cinnamon or allspice.
Bake at 350\u00b0 for 30 to 45 minutes until set.
Preheat oven to 300\u00b0.
Blend sugar, flour, butter and salt with a pastry blender until smooth.
Pour into unbaked pie shell. Add whipping cream and stir \"gently\" with a finger in a wavy motion.
Do not tear bottom of pie shell.
Mix vanilla and milk together and pour over cream mixture.
DO NOT STIR.
Sprinkle with nutmeg.
Bake at 300\u00b0 for 1 1/2 hours.
This will thicken as it cools.
Preheat oven to 325. Have pie crust ready in dish.
Mix brown sugar, vanilla, eggs, milk and salt until smooth.
Slowly stream in butter while beating.
Pour into pie shell and place on a baking sheet. Bake for 45 minutes to an hour (until golden and puffed).
Cool on wire rack before cutting.
Preheat oven to 350.
Combine sugars & flour. Spread the sugar mixture evenly over the pie shell.
Pour the cream over the sugar and place in the oven. Bake for 35-40 minutes or until golden.
Serve the pie warm from the oven.
Preheat oven to 350\u00b0.
In the pie shell, place the brown sugar, flour and salt.
Mix with your fingers.
Pour the evaporated milk over the flour and sugar, but do not stir or mix this in.
Dot with butter and cinnamon liberally over all.
Bake for 50 minutes or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be.
This pie is best eaten at room temperature.
Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.
Combine the brown sugar and cream in a small saucepan. Bring to a boil over low heat. Cook stirring slowly for 10 minutes, or until thickened. Remove from heat, and stir in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.
Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.
9-inch pie dish.
Place the brown sugar and butter
Mix eggs, flour, sugars and milks in blender; pour into pie shell.
Sprinkle top of pie with cinnamon and dot with butter. Bake at 375\u00b0 for 30 minutes, then at 350\u00b0 until center is set, about 10 minutes.
Do not overbake.
Mix cream, sugar and beaten eggs together.
Melt butter or margarine; cool a little and beat into egg mixture.
Pour into the unbaked pie shell.
Bake in 425\u00b0 oven for 10 minutes, then reduce oven temperature to 350\u00b0 and bake 30 additional minutes or until pie filling is brown on top and shakes like jelly in the center.
Preheat oven to 350\u00b0.
Melt butter.
Mix brown sugar, butter, flour and eggs together.
Gradually add milk.
Pour into crusts and bake.
When top of pie starts to brown, turn oven down to 300\u00b0 until pie is done.