1 - 10 of 117 for pecan crunch pie
Preheat oven to ... Fold in chopped pecans and spoon filling ... of baking, remove pie from the oven and spread the crunch topping evenly over ... bubbly and golden brown.
Drain carrots; run ... salt and pumpkin pie spice. Add to ... sugar, butter and pecans. Sprinkle on ... at 375 degrees. Uncover and bake 20 minutes more.
In large bowl, ... Fold in chopped pecans. Pour into pie shell. Bake in ... minutes or until top is bubbly and golden brown. Cool on rack. Makes 1 (9") pie.
Mix with mixer ... Add sugar and pecans. Mash down ... sugar. Pour over cooled pie shell and chill. Then cover top with cherry pie filling. Keep refrigerated.
Combine carrots, milk, ... Pour into prepared pie crust. Mix brown sugar, butter and pecans. Sprinkle on ... with foil. Remove foil and bake 20-25 minutes.
If using fresh ... a large mixing bowl combine eggs, sweetened condensed milk, pumpkin pie spice and salt. Add carrots; mix well. Turn into pastry shell.
About 4 hours ... inverted 9 inch pie plate. Gently ease ... stir in chopped pecans. Spoon filling ... Makes 10 servings. About 600 calories per serving.
Puree carrots in ... mixture into unbaked pie shell. To make ... and bake at 375 degrees for 20-25 minutes more, or until inserted knife comes out clean.
1. Prepare crust, ... Stir in chopped pecans; mix well. Spoon into unbaked pie crust. Bake for ... golden brown. Cool to room temperature before serving.
Roll cracker crumbs. Beat egg whites stiff. Fold in sugar add other ingredients put in pie pan. Bake at 350 degrees for 45 minutes.
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