March 1, 2010 at 3:20 pm (9" unbaked deep dish pie crust, butter, dark corn syrup, eggs, granulated sugar, light corn syrup, oven, pecans, pie, semisweet chocolate chips, shredded coconut, vanilla)
Prep Time: 15 minutes
Bake Time: 50 to 55 minutes
Yield: 1 pie
3 eggs
1 C sugar
1 C light or dark corn syrup
2 T butter, melted
2/3 C shredded coconut, toasted
1/3 C semisweet chocolate chips
1 t vanilla extract
1/2 C coarsely chopped pecans
1 (9″) unbaked deep dish pie crust
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Preheat oven to 350 degrees.
Slightly beat eggs with a fork in a medium bowl. Add sugar, corn syrup, coconut, chocolate chips and vanilla; stir until blended. Stir in pecans. Pour into pie crust.
Bake for 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.
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March 1, 2010 at 3:11 pm (7 ingredients or less, 9" unbaked deep dish pie crust, butter, dark corn syrup, eggs, granulated sugar, light corn syrup, oven, pecans, vanilla)
Prep time: 15 minutes
Bake time: 55 to 60 minutes
Yield: 1 pie
3 eggs
1 C sugar
1 C light or dark corn syrup
2 T butter, melted
1 t vanilla extract
1 1/2 C (6 oz) pecans
1 (9″) unbaked deep-dish pie crust
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Preheat oven to 350 degrees.
Beat eggs slightly with fork in medium bowl. Add sugar, corn syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough into pie pan. Pour pecan filling into pie crust. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
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March 1, 2010 at 2:40 pm (7 ingredients or less, canned pumpkin, dark corn syrup, freezer, graham cracker crust, no-cook, nondairy whipped topping, pie, pumpkin pie spice, walnuts)
Prep Time: 20 minutes
Freeze Time: 3 to 4 hours
Yield: 1 pie
1 C canned solid-pack pumpkin
1/3 C dark corn syrup
1/2 C coarsely chopped walnuts
1 1/2 t pumpkin pie spice
2 C (about 4 oz) frozen whipped topping, thawed
1 9-inch graham cracker crust
Additional whipped topping for garnish, optional
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Combine pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover. Freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping.
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March 22, 2008 at 3:24 pm (9" unbaked pie crust, butter, caramel topping, dark corn syrup, eggs, light brown sugar, oven, pie, raisins, salt, vanilla, walnuts)
Raisin Walnut Pie
by Karo
Prep time: 20 minutes
Bake time: 40 to 50 minutes
Yield: 1 pie
3 eggs
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
3/4 cup dark corn syrup
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped walnuts
1 9-inch unbaked pie crust
Prepared caramel topping, optional
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Preheat oven to 350°F.
Beat eggs slightly with a fork in a medium bowl. Add brown sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add raisins and walnuts; stir. Pour into pie crust. Bake for 40 to 50 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Drizzle with caramel topping, if desired.
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March 22, 2008 at 2:50 pm (9" unbaked pie crust, butter, dark corn syrup, eggs, granulated sugar, old-fashioned oats, oven, pie, salt, shredded coconut, vanilla)
Coconut Oatmeal Pie
by Karo
Prep time: 20 minutes
Bake time: 45 to 50 minutes
Yield: 1 pie
2 eggs
1 cup sugar
1/8 teaspoon salt
1 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup rolled oats
1 9-inch unbaked pie crust
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Preheat oven to 400°F.
Beat eggs slightly with a fork in a medium bowl. Add sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add coconut and oats, stir. Pour into pie crust. Bake for 15 minutes; reduce heat to 350°F and bake for 30 to 35 minutes longer, or until the outer edges of filling are set and the center is slightly soft.
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