To make Pecan Praline Powder:
Prepare a jelly
hen spread with frosting --
PECAN PRALINE TOPPING:.
bring butter and
To make the praline, line a baking sheet with
ack.
To make the praline topping, combine the butter and
ompletely
To make the pecan praline, line a baking sheet with
n center.
Meanwhile, for pecan praline topping, in a medium saucepan
tbsp of the warmed pecan praline sauce onto each slice of
ix well, again.
Pour pecan pie mixture into unbaked pie
Mix sugar, salt, milk and Karo syrup in heavy 3-quart pan and cook to soft ball stage.
Add butter and vanilla.
Beat until cool.
Add pecan halves and drop by tablespoons onto wax paper. When firm, store in closed container.
You've never tasted candy until you've had a pecan praline.
They are sinfully delicious and rich and this recipe is more sinful than most.
Enjoy!
-Pecan Pralines-.
Melt butter over
gg yolks. Add flour and Praline Liqueur alternately, ending with flour
irmer texture, stirring occasionally.
Pecan Praline (topping):
Combine sugar and
Preheat oven to 375\u00b0.
Mix eggs, corn syrup, brown sugar, salt, butter and vanilla.
Pour into unbaked pie shell.
Sprinkle pecan halves evenly over filling.
Push down with fork to coat with filling.
Place pie on lower shelf of oven and bake 30 minutes.
Reduce heat to 350\u00b0 and bake 15 minutes more.
If pie is not done yet, leave in another 10 minutes until set.
n rack.
Garnish with Pecan halves if desired.
Serve
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