Mix the corn syrup, eggs, vanilla, sugar, salt, and butter or margarine in a large bowl. Stir the chopped pecans into the ...

Freeze the pie for 1 hour. Preheat the oven to 400°F. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is ...

Combine the flour, confectioners’ sugar and ... (Save any leftover pastry for another use.) Chill, at least 30 minutes or up ...

This buttery, sugar-loaded pie was so delicious that ... perfectly with the crunchy topping. I made a second pie with the leftover crust and omitted the nuts for my partner, who is allergic ...

For a deep-dish pie crust, increase the filling to 1½ times by increasing the sugar to 3/4 cup ... will leave you with about ½ cup of pumpkin leftover; feel free to freeze it or add it to ...

Sugar. We use granulated sugar ... If you use a shallow pie pan (or pre-made frozen crust), you will have leftover filling. Know when your pie is ready. The best way to test your pumpkin ...

I started by creaming butter and sugar together in a food processor ... I made a second pie with the leftover crust and omitted the nuts for my partner, who is allergic, and the topping was ...