Pecan (or coconut) Pie

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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