| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
California |
Pies |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Corn syrup |
| 2 |
tb |
Margarine; melted |
| 1 |
ts |
Vanilla |
| 1 |
c |
Pecan halves; (up to 1-1/2) |
|
|
Easy-as-pie crust; (posted separate) |
INSTRUCTIONS
Preheat oven to 350 degrees F. In medium bowl beat eggs slightly. Add
sugar, corn syrup, margarine and vanilla; stir until well blended. Stir in
pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted
halfway between center and edge comes out clean. Cool on wire rack.
Preparation Time: 10 minutes Bake Time: 55 minutes, plus cooling
California Pecan Pie: Stir 1/4 cup sour cream into eggs until blended.
Kentucky Bourbon Pecan Pie: Add up to 2 tablespoons bourbon to filling.
Chocolate Pecan Pie: Reduce sugar to 1/3 cup and melt 4 squares (1 ounce
each) semisweet chocolate with margarine.
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #935 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997
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