Pecan Surprise Pie Recipes

PECAN PIE SURPRISE BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown.
• Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended.
• Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans.
• Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.

PECAN PIE

Steps:

• Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.

PECAN SURPRISE PIE

Steps:

• For Filling: Preheat oven to 350 degrees F. In a small mixing bowl, beat cream cheese until fluffy. Add sugar and beat until smooth. Thoroughly mix in the egg and vanilla extract. Do not over beat. Spread mixture into pastry shell. Sprinkle with chopped pecans. For Topping: In a medium bowl, combine the beaten eggs, corn syrup, sugar, vanilla extract, salt, cinnamon, and cloves. Mix until incorporated but not frothy. Pour mixture over pecan layer. Bake in preheated oven for 35 to 45 minutes, until filling is set and pecans are browned. Pie will be quite high, but will settle as it cools.

MYSTERY PECAN PIE

Steps:

• Blend together 1 teaspoon vanilla, 1/4 teaspoon salt, 1/3 cup sugar, 1 (8 oz) package cream cheese, 1 egg and pour in bottom of unbaked pie shell, top with chopped pecans.
• Topping:
• Mix 3 eggs, 1/4 cup sugar, 1 cup light corn syrup, 1 teaspoon vanilla and pour on top of pecans. Bake in 350 °F oven for 45 minutes.

THE BEST PECAN PIE

Steps:

• For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
• edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
• While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
• Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

PECAN PIE SURPRISE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease a 12 cup muffin tin.
• Cut each frozen pie single into 4 chunks. Place one frozen pie chunk in each muffin tin.
• In a small bowl, beat together egg, milk, melted butter and vanilla extract.
• In large bowl, combine flour, sugar, baking powder, and salt. Add egg mixture; stir just until blended.
• Spoon batter into muffin tins, covering pecan pie chunks. Stir together topping ingredients (sugar and cinnamon) and sprinkle evenly over muffin tops.
• Bake for 20 minutes. Let cool for 5 minutes; remove from muffin tins.

PECAN SURPRISES

Steps:

• In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, pecans, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1-2 minutes before removing to wire racks.

PECAN PIE SURPRISE BARS (PILLSBURY BAKE-OFF WINNER)

Steps:

• Heat oven to 350.
• Grease 13 x 9 inch pan.
• Reserve 2/3 cup of the dry cake mix for filling.
• In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended.
• Press in bottom of greased pan.
• Bake at 350 for 15-20 minutes or until light golden brown.
• In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
• Beat 1 minute at medium speed or until well blended.
• Pour filling mixture over warm base; sprinkle with pecans.
• Bake an additional 30-35 minutes or until filling is set.
• Cool completely.
• Cut into 36 bars.
• Store in refrigerator.