Family favorite -- a recipe from Nancy's little red/green/yellow cookbook

PECAN PIE

 

White corn syrup (Karo) _ _ _ _ _ _ _ _ _ _ _ 1 cup

Dark brown sugar (packed) _ _ _ _ _ _ _ _ _ _ 1 cup

Melted butter or oleo _ _ _ _ _ _ _ _ _ _ _ _ 1/3 cup

Pecan halves _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ 1 1/3 cup

Whole eggs  _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 3 eggs

Vanilla _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 1 tsp.*

Salt  _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 1/8 tsp.*

            (*Adjust to taste.)

 

Combine all ingredients and pour into an unbaked pie shell.  (9-inch size)

Bake at 350 F.  until pastry browns, about fifty minutes.

Joy recommends baking a nearly identical list of ingredients-- Joy uses granulated white sugar rather than dark brown and 1 cup rather than 1 1/3 cups pecans --  bakes pastry blind at 450 F for 5 to 7 minutes then, after a period to cool crust and after reducing oven to 375 F, bakes the pie for 40 to 50 minutes at 375 F.

Also, can substitute black walnuts for the pecan.  Or, omit the vanilla, and add Bourbon instead for a Bourbon-Pecan Pie.

   

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