First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
aking.
Pour into an unbaked pie shell and cover the edges with
Blend eggs slightly.
Add syrup, sugar, salt, margarine and vanilla.
Add nuts.
Pour into unbaked pie shell and bake for 12 minutes in a 375\u00b0 oven, then reduce heat to 325\u00b0 and bake for 40 minutes or until pie is set.
Beat eggs and sugar together until creamy, then add flour, vanilla, salt, milk and heavy cream.
Pour in unbaked pie shell. Sprinkle with nutmeg and bake in oven at 425\u00b0 for 15 minutes, then at 325\u00b0 for 40 minutes.
Cream butter, sugar, flour, vanilla and nutmeg.
Add eggs and buttermilk, stirring until mixed.
Put in dash of salt, if desired.
Pour in unbaked pie shell.
Bake at 350\u00b0 for 1 hour.
Soften butter and add sugar; cream together. Add flour and eggs; beat well. Stir in buttermilk, vanilla, and nutmeg. Pour into unbaked pie shell. Bake for 45 to 50 minutes at 350\u00b0. Place on wire rack to cool before serving.
Beat eggs in a large bowl. Combine with corn syrup and beat until well blended. Stir in pineapple, coconut, sugar, flour, and butter and mix well.
Spoon filling into unbaked pie shell. Bake at 350 for 45-60 minutes, until crust is browned and filling is firm.
our into a pie pan lined with the unbaked pie shell.
Bake for
Mix all
ingredients and bake at 325\u00b0 for 35 minutes in unbaked pie shell.
Mix together pumpkin, sugars, salt and spices.
Add eggs and butter; mix well.
(Can be done in blender.)
Pour into unbaked pie shell.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 for 40 minutes, until center is set when tested with silver knife. This recipe has no milk.
again.
Pour pecan pie mixture into unbaked pie shell.
Bake@ 350 degrees
Blend all
ingredients together.
Pour into unbaked pie shell. Cover with
another pie tin.
Bake 10 minutes at 425\u00b0. Reduce heat to 350\u00b0
and
bake
30
minutes.
Makes
3 pies if recipe is doubled.
Preheat oven to 425.
Put pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and flour in a bowl, and beat until well mixed.
Add Carnation milk. Beat well.
Pour into unbaked pie shell.
Bake at 425 for 15 minutes. Reduce oven heat to 350.
Bake at 350 for 45 minutes, until center is puffed, and top is slightly brown.
Allow to cool, as cutting into it while hot will cause the pie to deflate!
Enjoy with whipped cream or ice cream, should you desire!
Beat eggs in 2-quart bowl.
Stir in sugar, syrup and melted margarine.
Stir in pecans.
Pour in unbaked pie shell.
Bake at 375\u00b0 for 35 minutes until filling is slightly firm.
Center of pie will become firm when cool.
Prepare peaches according to package directions.
Mash and sweeten to taste.
Pour into unbaked pie shell.
Make an egg custard (using about 1/2 recipe for an egg custard) and pour over the peaches.
Bake until pie is set or done in a 350\u00b0 oven. Spread with
a layer of good jelly.
Add meringue on top of jelly and brown.
Mix all ingredients together, adding pecans last.
Pour into unbaked pie shell.
Bake in hot oven at 400\u00b0 for 15 minutes; reduce heat to 350\u00b0 and bake 30 to 35 minutes longer or until a silver knife inserted in center of pie comes out clean.
Pecans or shredded coconut may be substituted for pecans.
If salted nuts are used, omit salt in recipe.
Combine all ingredients and pour into unbaked pie shell.
Bake at 400\u00b0 F until it raises and knife inserted in center comes out clean.
(8/14/06: I made this pie for the first time today and baked it for 50 minutes. It did not look quite set, but after I let it cool for a half hour it cut beautifully. It could take 45-60 minutes depending on your oven).
Note: original recipe called for butter the size of a walnut---I researched it and found this to mean 1 ounce, or 2 tbsp, of butter.
Preheat oven to 350 degrees.
Melt morsels in a double boiler or microwave.
Remove from heat and set aside.
In a large bowl combine corn syrup, eggs and salt; beat well.
Gradually blend in melted butterscotch and beat until smooth.
Stir in pecans.
Pour into large unbaked pie shell.
Place on cookie sheet.
Bake for 50 minutes.
Cool and garnish with whipped cream.
(This recipe does not need sugar because the butterscotch replaces it.)
Mix flour and sugars together. Add eggs, butter, milk and vanilla. Pour into unbaked pie shell. Bake at 350\u00b0 until set. Double recipe exactly for 2 pies.
Mix all of the ingredients together and put in unbaked pie shell.
Bake at 450\u00b0 for 10 minutes and then 35 minutes at 350\u00b0. Total baking time is 45 minutes.
This is a very old family recipe.