| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Pies |
8 |
Servings |
INGREDIENTS
|
|
Pastry for a 9" pie |
| 3 |
|
Large eggs |
| 2 |
tb |
Flour |
| 2 |
tb |
Sugar |
| 2 |
c |
Dark corn syrup |
| 1 |
ts |
Pure vanilla extract |
| 1/4 |
ts |
Salt, if desired |
| 1 |
c |
Pecan halves |
INSTRUCTIONS
1. Preheat the oven to 425 F. 2. Line a pie plate with pastry.
Refrigerate. 3. Beat the eggs until light. Blend the flour and sugar and
add
this to the eggs. Beat well. Add the remaining ingredients,
blending well. 4. Pour the mixture into the pie shell and bake 10
minutes. Reduce
the oven heat to 325 F and continue baking about 45 minutes. A little
pecan lore from Craig Claiborne:
"Pecans are, to my mind, the most Southern of nuts. One authority I know
states that they were grown in Virginia long before George Washington was
born and that the name derives from the American Indian word 'pakan'. The
earliest colonists in Virginia and North Carolina transliterated the word
as 'pagan' and as a result, the Pagan River, which flows through
Smithfield, Virginia, was named for the abundance of pecan trees that grew
along its shores and not for any pagans who lived nearby."
From Craig Claiborne's "Southern Cooking" Lovingly hacked into FIDO Cooking
by Wesley Pitts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”