| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Light corn syrup |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Light brown sugar; packed |
| 2 |
tb |
Butter or margarine; melted |
| 1 |
c |
Pecan or walnut halves |
| 1 |
|
9-Inch Pie Crust |
|
|
Whipped cream |
INSTRUCTIONS
1. Preheat oven to 400 F.
2. In medium bowl, heat eggs slightly. Add corn syrup, salt, vanilla, brown
sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.
3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35
minutes, or until outer edge of filling seems set.
4. Let cool completely on wire rack. Just before serving, decorate around
edge with rosettes of whipped cream. Makes 8 servings.
CHOCOLATE PECAN PIE: Melt 2 squares (2 oz) unsweetened chocolate in top of
double boiler, over hot (not boiling) water. Stir into egg mixture in step
2. Proceed as directed for Butterscotch Pecan Pie.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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