Pecan Pie Ii Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
• In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
• Bake for 25 to 30 minutes.

Steps:

• In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
• Preheat oven to 450 degrees F (230 degrees C.)
• Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.

Steps:

• Place crust in lightly greased pie tin.
• Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
• butter.
• In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
• In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
• Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
• To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
• Use pastry tube with star tip to decorate pie.

Steps:

• Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
• Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
• Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Preheat oven to 375*.
• Beat together all filling ingredients, except pecans.
• Mix in the pecans.
• Pour into pie crust.
• Bake until set and crust is browned, 40-50 minutes .

Steps:

• Combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
• Spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees Fahrenheit for 15 minutes until lightly browned.
• Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
• Pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees Fahrenheit or until set.

Steps:

• Filling------------.
• Beat eggs lightly with an electric mixer or fork until combined.
• Stir in corn syrup, sugar, butter and vanilla extract.
• Stir well.
• Stir in pecan halves and pour filling into crust.
• Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
• Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
• In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
• Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.