Beat eggs; add sugar and beat again. Stir in syrup; then add butter, salt, vanilla, and burnt sugar; mix well. Add pecans and pour into pie shell. Bake at 350 degrees F for 50-60 minutes.
Mix first 4 ingredients together and pour into graham cracker crust.
Preheat oven to 425 degrees F. Prick pie crusts with a fork and prebake for about 5 to 7 minutes or until light golden brown. Remove from oven.
Heat butter, brown sugar, and nuts in saucepan until melted. Spread in bottom of pie shell. Bake 5 minutes at 450 degrees F and cool. Prepare pie filling with milk as directed; cool 5 minutes, stirring occasionally.
Combine pudding mix, eggnog, milk and nutmeg in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into pie shell. Cover surface of pie filling with plastic wrap.
Recipes for Chocolate Pecan Pie
Combine peppermint ice cream & whipped topping. Spoon into crumb crust. Sprinkle with peppermint candy. Freeze.
Add sugar and flavoring to creamed cheese and beat until smooth and fluffy. Fold creamed cheese mixture into the whipped cream carefully. Spread over bottom of baked pie shell. Cover with canned cherry pie filling and chill thoroughly...
Preheat oven to 350°. In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt...
Prepare brownie mix according to package directions and bake in a greased 9 inch round cake pan. Set aside to cool. In a large bowl, dissolve the coffee powder in the water...
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