3/4 cup butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon baking soda
2 eggs
1 cup milk
1 1/2 cups chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
1 cup reduced sugar-sweetened brown sugar
2 tablespoons corn syrup
1 cup chopped pecans
1 cup chopped pecans
1/2 cup butter
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease pie plate or paper crust.
Fill each pie crust with 9 pastry strips. Roll each strip of pie crust into a 9 inch rectangle.
Brush butter in a medium saucepan, over medium heat, cook 1/2 cup of pecans to loosen. Remove from heat. Lightly butter pecans using wire rods or cookie sheets. Place pecans in greased pastry bag with wide slit. Place orange pecans in greased pastry bag with wide hole.
Arrange pecans on bottom of pie crust. Refrigerate 8 hours or overnight.
Melt butter in a medium saucepan over medium heat. Stir together the sugar, corn syrup, pecans and 1 cup sliced pecans. Bring to a boil, stirring constantly, then remove from heat.
In a large bowl, cream together 1/2 cup butter and 2 1/2 cup whipped topping until light and fluffy. Beat in the brown sugar, stirring well. Stir in the corn syrup and pecans. Mix in the butter mixture, cream and remaining pecans. Pour mixture into prepared pastry shell.
Bake in preheated oven for about 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into bars.