Pecan Pie is a favorite but I haven’t made one in 10+ years. Recently a friend made one for a gathering and it was so wonderful, daughter Sarah and I decided to make one. This recipe is from my trusted Farm Journal’s Country Cookbook (1972) and it did not disappoint. However…note to self…
1) Use a deep pie pan to avoid the pie filling bubbling over in the oven and causing you to open all windows in the house while you are serenaded by the fire alarm and choking family.
2) Put aluminum foil in the bottom of the oven to avoid last-minute oven cleaning.
3) Put aluminum foil over the edges of the crust to avoid the crust burning. (I remembered this one)
4) Put the above issues aside when savoring the decadent wonder of a slice of slightly warm pecan pie with fresh whipped cream.
SOUTHERN PECAN PIE
Unbaked 9″ pie shell
1 cup pecan halves
1 cup light corn syrup
1 tablespoon melted butter
1/2 teaspoon vanilla
1 cup sugar
1 tablespoon flour
- Arrange nuts in pie shell.
- Beat eggs; add and blend corn syrup, butter and vanilla.
- Combine sugar and flour. Blend with egg mixture and pour over nuts in pie shell.
- Let stand until nuts rise, so they’ll get a nice glaze during baking.
- Bake in moderate oven, 375 degrees 40-50 minute or until filling is set. Cool.
- Slice and serve with whipped cream.
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