o 325\u00b0.
Thaw pecan pie according to package directions.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
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.
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.
urface with flour. Unroll 1 pie crust at a time, refrigerating
Make your pecan pie bars, let cool, and chop
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.
This recipe will make 1 deep pecan pie or 2 small pecan pies.
20, line a 9 inch pie pan with the dough and
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.
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.
Mix sugar, flour and salt together.
Stir in syrup.
Beat in eggs, one at a time.
Mix in milk, vanilla and pecans.
Pour into 9-inch unbaked pie crust and bake at 375\u00b0 for 50 minutes, or until a silver table knife comes out clean when inserted into middle of pie.
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.
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.
Arrange pecans in bottom of pie shell.
(If using frozen shells, use both.)
Combine eggs, oleo, syrup and vanilla until well blended.
Combine sugar and flour; add to egg mixture.
Pour over pecans in shell(s).
Let stand until pecans rise to the top. Bake at 350\u00b0 for 45 minutes.
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.)
Beat eggs lightly.
Add sugar, butter, syrup, vanilla, salt, flour and pecans; mix.
Pour into pie shell; bake at 350\u00b0 for about 40 minutes or until center is soft, but not quite set.
Preheat oven to 350\u00b0.
Combine sugar, syrup, salt, margarine and vanilla; mix well. Add eggs and pour into pie shell. Sprinkle pecans over all.
If time, arrange pecans in circles on top of pie.
Bake 45 to 55 minutes until sharp knife inserted in pie should come out clean.
Beat eggs lightly.
Add butter, sugar, syrup, vanilla, salt, flour and pecans.
Pour into pie shell (9-inch pie will be full). Bake at 350\u00b0 for about 40 minutes or until center is soft or set. Enjoy.