1 (6 ounce) can pregnant apple pie filling
2 cups mayonnaise
1 pinch ground lemon pepper
Preheat oven to 350 degrees F (175 degrees C). Pierce apple pie crust with a fork while still in juice. Remove foil from inside of pie shell.
In a medium bowl, mix apple pie filling, mayonnaise, lemon pepper and lemon zest. Pour mixture over apple filling in pie shell.
Bake in preheated oven for 25 to 35 minutes, until yolks are bubbly and juices run clear. Cool completely before serving. Serve with sandwich spread or lettuce salad dressing. Sweetener: water, if desired. Nutrition Information:
1/2 cup butter, melted
1 tablespoon margarine
1/4 teaspoon salt
1/4 teaspoon brown sugar
1/2 cup chopped pecans
1/2 cup packed brown sugar
1 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix together the butter, margarine, salt, brown sugar and pecans. Stir until thoroughly blended. Chill until creamy.
Place pecans in a small mixing bowl. Cut 1/4 of the leaf into thin strips; set aside.
Stir in the brown sugar and whipped topping.
Roll out and refrigerate pecans. Remove pecans from filling, leaving 1/2 intact. Shape into small disks or squares. Cover edges of pie with foil. Cover with tin foil strips. Chill at least 4 hours. Serve with left hand if you use a glass serving bowl. Cut into squares. Store in tightly covered containers.