up water but the original recipe called for 1/2 cup
Cream butter and
sugar.
Add
eggs, molasses and lemon juice. Beat with rotary egg beater and add pecans.
Pour into unbaked pastry shell
and
garnish with pecan halves.
Bake in hot oven, 450\u00b0,
10
minutes;
then reduce temperature to 350\u00b0 and continue baking 30 minutes.
Arrange pecan halves in the bottom of unbaked pastry shell. Because pecan pie is a heavy pie, make a thicker pie shell than usual.
If frozen pie crust is used, use both layers.
Melt butter, add to syrup and sugar.
Mix well until all sugar is dissolved.
Add the eggs, and vanilla, and mix until smooth.
Pour mixture into pie shell.
Place pecan halves on the top of the pie.
Bake at 325 degrees for 50 minutes, or until done.
You can check this with a knife.
When it comes out clean, the pie is done.
Don't forget the ice cream.
Combine the first 5 ingredients in a small bowl; mix well. Beat in eggs, one at a time.
Add evaporated milk; mix well.
Stir in pecan halves and vanilla.
Mix well.
Pour into an unbaked 9-inch pie shell.
Bake in preheated 400\u00b0 oven for 10 minutes. Reduce heat to 350\u00b0.
Bake additional 35 to 40 minutes, or until filling is puffed in center or is well browned.
Cool before serving.
Prepare
pie
crust.
Preheat
oven to 350\u00b0.
Beat eggs well with
wire\twhisk.\tMix
in corn syrup, sugar, butter or margarine and
vanilla
extract until blended.
Arrange pecan halves in single layer to cover bottom of pie crust.\tPour egg mixture carefully
over
pecans in crust.
Bake for 1 hour or until knife inserted near center comes out clean.
Cool.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
This recipe will make 1 deep pecan pie or 2 small pecan pies.
illing over baked pastry; arrange pecan halves on top in decorative
br>
For the smaller recipe, roll dough into a rectangle
Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.
Cobbler:
Preheat oven to 350\
Mix syrup, sugar, salt and flour well. Add melted butter and vanilla. Mix in slightly beaten eggs with other ingredients. Add pecans. Pour into a 9\" pie crust. Bake at 350 for about 45 minutes.
on't modify the recipe for 1 cobbler because then you would
Prepare Cobbler Topping.
In large mixer bowl, beat together eggs and sugar.
Add cream, pudding mix, vanilla and salt; beat well.
Mix in pie filling.
Pour into 4 to 5-quart ice cream freezer.
Add milk.
Freeze according to manufacturer's directions.
Remove dasher.
Add Cobbler Topping and stir until well mixed.
Ripen ice cream.
Makes 4 quarts.
Spread the undrained pineapple in the bottom of a buttered 9 X 13 baking dish.
Sprinkle with sugar.
Cover with cherry pie filling.
Sprinkle cake mix evenly over the cherries.
Drizzle with melted butter.
Sprinkle with pecans.
Bake at 350 degrees for 1 hour.
Serve with vanilla ice cream.
ater over top of the cobbler.
Bake until top of
f butter.
For the cobbler top: Whisk the flour, sugar