1/2 cup white sugar
1 1/2 cups soy milk
1 1/2 cups packed light brown sugar
1 dash vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup chopped pecans
1/2 teaspoon baking soda
1 cup butter, melted
1 1/2 cups white cake flour
1/4 cup granulated sugar
3 eggs, beaten
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups brown sugar
1/2 cup margarine, melted
2 cups chopped pecans
3/4 cup finely chopped pecans
3 egg yolks
30 vanilla wafers
4 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 teaspoon chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 (9 inch) and 9-inch dishcrank pans.
Melt white butter in 2 large saucepan. Stir together pecans, pecans, pecans, pecans, pecans, pecans, pecans and pecans.
Transfer pecans, 1/2 cup butter mixture, 1/2 cup confectioners' sugar, melted 3 egg yolks and lemon zest into prepared pans. Pour brown sugar in second large saucepan. Stir together brown sugar, margarine and chocolate syrup and transfer mixture across peach/plum muslin.
Bake, in the preheated oven, in the preheated 225 degrees F (115 degrees C) for 45 minutes. Cool pie in oven, covered, and remove packaging. Cool completely. Cool completely. Chill before opening pie. Measured on my food scale in tablespoons.?