 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
100-year-old Pecan Pie Recipe or clean-your-plate-and-scrape-up-the-crumbs-with-your-finger pecan pie Ingredients:
pastry for 1 pie crust |
3 eggs |
1 cup white sugar |
1/2 cup dark karo syrup |
1/2 cup butter (softened) or 1/2 cup margarine (softened) |
1 cup pecan halves |
1/4 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Roll out pie crust, and lay in pan - metal's best!
2. Beat eggs until light and fluffy.
3. Add sugar and beat again.
4. Add syrup, butter, pecans, salt and vanilla. Pour into pie pan, and place on cookie sheet lined with foil for easy cleanup in case the lovely goo boils over.
5. Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
6. Temperature reduction is to keep crust from burning.
7. Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
8. Pie is done when center jiggles like jello when you shake the pie.
9. Make sure the pie cools completely before you cut it.
|
|