10 INCH PECAN PIE RECIPES

Steps:

• I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
• In a large mixing bowl add eggs and slightly beat.
• Add everything but the bread and pecans. Mix well until it is combined really good.
• Fold in bread and half the pecans.
• Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
• Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
• Pour everything into your prepared baking dish.
• Top with remaining pecans.
• Pop in the oven and bake for 60 minutes.
• RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
• Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
• Remove from oven.
• While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
• Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
• Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.

Steps:

• Heat oven to 325°F. 2. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
• Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
• Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.