Pecan Surprise Pie Recipes

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RITZ CRACKER PECAN PIE

A different version of a pecan pie that is easy and delicious. The recipe comes from the Louisiana Fur & Wildlife Cookbook.

Provided by Mona Theriot

Categories     Pie

Time 45m

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 6



Ritz Cracker Pecan Pie image

Steps:

  • Beat egg whites until foamy, add sugar and vanilla, beat until stiff.
  • Sprinkle baking powder over crackers, mix well.
  • Add crushed crackers and pecans to egg white mixture.
  • Add vanilla, mix well.
  • Batter will be stiff.
  • Spread onto well greased 9" x 9"square pan or pyrex dish.
  • Bake at 350 degrees for 30 minutes, little less for glass dish.
  • Serve warm with vanilla ice cream, if desired.

Nutrition Facts : Calories 226.7, Fat 11.1, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 30.8, Fiber 1.4, Sugar 26.1, Protein 3

3 egg whites
1 cup sugar
1 teaspoon baking powder
1 cup chopped pecans
14 Ritz crackers (crushed)
1 teaspoon vanilla

PECAN PIE SURPRISE BARS (PILLSBURY BAKE-OFF WINNER)

This is the 1971 winner of the Pillsbury Bake-Off. It was created by Pearl Hall of Washington. It's described as "delicious as pecan pie" only easier to make and much more portable to eat in bar form.

Provided by DuChick

Categories     Bar Cookie

Time 1h10m

Yield 36 serving(s)

Number Of Ingredients 8



Pecan Pie Surprise Bars (Pillsbury Bake-Off Winner) image

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.

1 (18 ounce) package yellow cake mix or 1 (18 ounce) package butter recipe cake mix
1/3 cup margarine or 1/3 cup butter, softened
1 egg
1/2 cup firmly packed brown sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

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