do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Put sugar in medium sized bowl, add softened margarine, blend, add syrup and well beaten eggs.
Mix well by hand (do not use electric mixer).
Add pecans and pour in partially cooked pie crust.
Bake at 300\u00b0 for 45 minutes.
Reduce to 200\u00b0 and bake for 1 hour.
The slow baking keeps the nuts from getting too hard.
For 2 regular crust pies use 1 and 1/2 recipe.
My son-in-law says this is the best pecan pie ever!!
o 325\u00b0.
Thaw pecan pie according to package directions.
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
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Make your pecan pie bars, let cool, and chop
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.
The best pie recipe is on the can of Libby's pumpkin.
nch shallow pie pan with pie crust. Press the pecan halves into pie crust
Stir butter or margarine and sugar on low speed in large bowl of electric mixer.
Add syrup and egg yolks; beat until thoroughly blended.
Stir in flour gradually.
Chill several hours.
Beat egg whites slightly.
Using 1 tablespoon of dough for each cookie, roll into balls.
Brush very slightly with egg white.
Place on greased cookie sheet, leaving a 2-inch space between each cookie. Bake at 375\u00b0 for 5 minutes.
Remove from oven.
br>Pour into frozen, unbaked pie shell and place on a
Brown butter in saucepan until brown (do not burn - it keeps cooking after it starts turning brown).
Let cool.
In separate bowl, add ingredients in order.
Stir.
Blend in browned butter, stirring well.
Pour in pie shell and bake at 425\u00b0 for 10 minutes, then at 325\u00b0 for 45 minutes or until done.
This recipe is easily doubled.
Eat one, freeze one.
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.)
Heat oven to 350\u00b0.
Prepare the pie crust.
In large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla.
Mix well.
Pour filling into unbaked pie crust.
Sprinkle with pecan halves.
Bake 45 to 50 minutes or until center is set.
(Can also add 1/2 to 1 cup crushed pecans to mixture.)
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
If you like pecan pie . . . this is a great recipe!
Cream butter, add sugar and continue to beat until light and fluffy.
Add eggs, syrup and chopped nuts.
Mix. Pour in pie shell.
Put whole pieces on top.
Bake at 375\u00b0 for 40 to 45 minutes.
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
Combine syrup, sugar, salt, butter and vanilla; mix well.
Add eggs and beat.
Pour into 9-inch unbaked pie shell.
Sprinkle pecans over top.
Bake in a preheated 350\u00b0 oven approximately 45 minutes (until middle of pie looks solid).