1 - 10 of 117 for pecan crunch 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.
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.
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.
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.
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.
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.
1. Prepare crust, ... Stir in chopped pecans; mix well. Spoon into unbaked pie crust. Bake for ... golden brown. Cool to room temperature before serving.
Cream sugars and ... vanilla and butter. Combine all ingredients. Add 1 cup chopped pecans. Pour in unbaked pie shell. Bake at 350 degrees for 40-50 minutes.
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