Pecan Pie #2
Source of Recipe
Bunny
Recipe Introduction
I have used this recipe since I was 15 and it has become a family heirloom at this point. It comes from the "American Heritage Cookbook". My dear Mom, indulged me at the age of 15 and allowed me to enter a cook book club. You know, three books free for a dollar and then one a month you send back if you don't want. Well I learned that those one a month books are all books that you don't want to send back because they are wonderful cookbooks. My mom let me spend my hard earned baby sitting money on these cookbooks as well as practice on my guinea pig family. I hope you enjoy this recipe. it has never failed me.
American Heritage was a historical magazine that existed a long time ago and I am not sure is around today. Tbis particular cookbook consists of historical meals with actual menus and many of the recipes recreated. It is a great read. It is part of a two volume set, the first volume being more the history of American food and the second volume the menus and the recipes.
List of Ingredients
Pastry for 1-crust pie
3 eggs
1/4 tsp salt
3/4 cups sugar
1/2 cup melted butter
1 cup dark corn syrup
1 1/2 cups pecan halves
Recipe
Prepare pastry, line a 9-inch pie pan. Bake the pastry in a 450 degree oven for 5 minutes. Cool
Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in the melted butter and the syrup. Pour into the partially baked shell and arrange the pecan halves on top, broken side down. Bake for ten minutes in a preheated 425 degree oven, then reduce heat to 325 degrees and bake for 30 minutes.
Watch those edges and cover with foil after the first ten minutes if necessary.
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