French Pecan Pie Iii Food

CHOCOLATE PECAN PIE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
• Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

FRENCH PECAN PIE

Steps:

• Beat egg whites until stiff but not dry.
• Gradually add sugar.
• Add vanilla, broken crackers and pecans.
• Bake in a 10-inch buttered pie pan for 30 minutes at 300 degrees Fahrenheit.
• Cool.
• Top with sweetened whipped cream (spread over cooled pie).
• Garnish with shaved chocolate.

FRENCH PECAN PIE III

Steps:

• Mix egg whites and vanilla, then add dry ingredients; gentleness not obligatory, just stir it all up and pour into well buttered pie pan.
• Bake at 350 degrees for 25 to 30 minutes.
• Don't overcook.
• Allow to cool; top with whipped cream and refrigerate until ready to serve. Pie (without cream) freezes well.

OATMEAL PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix eggs, corn syrup, and sugar. Add milk, melted margarine, coconut, and oatmeal. Pour into two 9-inch pie shells.
• Bake in preheated oven until filling is browned and set, about 40 minutes.

PECAN PIE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
• In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
• Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
• Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.

FRENCH PECAN PIE II

Steps:

• Mix egg whites and vanilla.
• Add graham cracker crumbs, sugar, pecans, and baking powder.
• Gentleness not obligatory; just stir it all up and pour into a well buttered pie pan.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
• Do not overcook.
• Allow to cool.
• Top with whipped cream and refrigerate until ready to serve.
• Pie (without cream) freezes well.

SWEET POTATO PECAN PIE III

Steps:

• Cream the butter and sugar together.
• Add the sweet potatoes and eggs.
• Mix well.
• Combine with syrup, milk, salt, vanilla, and pecans.
• Line pie pan with the pastry shell.
• Turn mixture into the pan.
• Bake for 10 minutes in a 425* oven.
• After the 10 minutes have expired, reduce heat to 325* and bake for 35 - 45 minutes longer.
• FOR REGULAR Sweet potato pie: OMIT the pecans and INCREASE the amount of potatoes to 1 1/2 cups.