Pecan Pie
Make a pie crust or use one of the ones available at your grocer
Filling for a 9″ pie
Beat together with a rotary beater:
3 eggs
2/3 cup sugar
1/3 Tsp salt
1/3 cup butter
melted 1 cup dark corn syrup
Filling for an 8″ pie shell:
2 Large eggs
1/2 cup sugar
1/4 tsp salt
1/4 cup butter
3/4 cups dark corn syrup
Mix in 1 cup pecan halves / 3/4 cup pecan halves
Pour into pastry lined pie pan
Bake until set and the pastry is slightly browned in a 375 degree oven for 40 to 50 minutes
Cool
Serve cold or slightly warm
This from Mom’s really old Betty Crocker Cookbook from the 1950′s with the cool photos.
This sounds delicious. Our pecans were “bitter” this year – think that’s because of long and dusty road construction we had this year and what’s in our water these days. Sigh.