br>Fill the graham cracker pie crust with the softened ice
9 inch oven-proof pie dish by spraying with some
venly over bottom of baked pie crust, set aside to cool
Bake pie shells and cool completely.
In pan, melt margarine. Mix in coconut and nuts.
Stir until coconut is toasty brown. Remove from heat and set aside.
In mixing bowl, mix cream cheese and sweetened condensed milk.
Add Cool Whip.
Spoon layer of Cool Whip mixture in each pie shell; sprinkle layer of coconut over Cool Whip mix.
Put caramel topping on next.
Repeat.
Each pie should have 2 layers mixture.
Chill.
Can be frozen.
han the size of your pie pan. Remove top piece of
Spread caramel topping on bottom of crust.
Sprinkle with pecans.
Refrigerate.
Stir pudding mixes into milk in medium saucepan.
Stirring constantly, cook on medium heat until mixture comes to full boil.
Remove from heat.
Cool 5 minutes, stirring twice.
Pour into crust.
Place plastic wrap on surface of filling.
Refrigerate 3 hours or until set.
Garnish with Cool Whip.
Store leftover pie in refrigerator.
Makes 8 servings.
Spread caramel topping on bottom of pie crust; sprinkle with pecans.
Refrigerate.
Stir pudding into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust.
Place plastic wrap on surface.
Refrigerate 3 hours.
Spread caramel topping on bottom of crust; sprinkle with pecans.
Refrigerate.
Stir pudding mix into milk in large saucepan.
Cook and stir on medium heat until mixture comes to full boil.
Cool 5 minutes, stirring twice.
Pour into crust. Place plastic wrap on surface of filling.
Refrigerate 3 hours. Garnish as desired.
Store leftover pie in refrigerator.
Makes 8 servings.
Place caramel topping in small saucepan.
Heat over medium heat until topping comes to a boil, stirring constantly.
Pour into pie shell.
Arrange pecans on topping and chill.
venly on bottom of prepared pie crust.
In a medium
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.
Bring caramel topping to a boil in saucepan, stirring constantly.
Pour into pie shell.
Arrange pecans on top; chill. Combine pie filling mix and milk in a medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Cool 5 minutes, stirring twice.
Pour into a pie shell; place plastic wrap on surface of filling.
Chill 3 hours.
Remove plastic wrap. Cover with whipped topping.
Drizzle with additional caramel topping.
Garnish with pecans.
In medium saucepan, combine sweetened condensed milk, nuts and vanilla.
Cook over medium heat, stirring constantly, until mixture thickens and begins to pull away from sides of pan, about 10 to 12 minutes.
Spread nut mixture in bottom of baked pie shell.
Heat topping over medium heat until it boils, stirring constantly.
Pour into pie crust.
Arrange pecans on top and chill.
Cook milk and pie mix over medium heat until mixture comes to a full boil.
Cool (not cook, cool); stir twice.
Pour over nuts in crust.
Cover surface with plastic wrap.
Chill 3 hours. Remove wrap and put Cool Whip around top.
Drizzle with additional caramel topping and pecans.
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.
Preheat oven to 325\u00b0.
In small, heavy saucepan over low heat, melt caramels with 1/3 cup sweetened milk.
Spread evenly on bottom of pie shell.
In medium saucepan over low heat, melt chocolate and butter.
In large bowl, beat eggs with remaining sweetened milk, water and vanilla.
Add chocolate mixture; mix well.
Pour into pie shell; top with pecans.
Bake for 35 minutes, or until center is set.
Cool and chill.
Refrigerate leftovers. Makes one 9-inch pie.
Bring butterscotch topping to boil in a small sauce pan, stirring constantly. Pour into pie shell. Arrange pecans on top; chill. Prepare pudding with milk as directed on package. Pour into pie shell; place plastic wrap on surface of filling. Chill 1 1/2 hours. Remove plastic wrap. Cover with cool whip. Makes 8 servings.
Preheat oven to 350\u00b0.
Combine eggs, milk and butter. Stir in nuts and chips. Pour into pie crust. Bake 35 to 40 minutes or until a knife inserted near center comes out clean. Cool. Best if served at room temperature with caramel topping. Refrigerate leftovers. Servings: 8.
Preheat oven to 325\u00b0.
In small heavy saucepan, slowly melt caramels with 1/3 cup sweetened condensed milk.
Spread evenly on bottom of pie shell.
In medium saucepan, slowly melt chocolate with margarine.
In large bowl, beat eggs with remaining condensed milk, water, vanilla and salt.
Add chocolate mixture; mix well. Pour into pastry shell.
Top with chopped pecans.
Bake 35 minutes or until center is set.
Cool.
Chill.
Refrigerate leftovers.
Mix Cool Whip, Eagle Brand milk and cream cheese in a bowl. Mix coconut, nuts and butter in a skillet. Cook until golden brown.
Put half of Cool Whip mixture in bottom of each pie shell, then put coconut mixture and drizzle caramel syrup, then make another layer of Cool Whip, then coconut and syrup.