| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Pies, Holidays, Nuts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine; melted |
| 1 | c | Sugar |
| 1 | c | Light corn syrup |
| 4 | Eggs; beaten | |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
| 1 | Unbaked 9-inch pastry shell | |
| 1 1/4 | c | Pecan halves; up to 1 |
INSTRUCTIONS
Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, and salt to mix. Mix well. Pour filling into unbaked pastry shell, and top with pecan halves. Bake at 325°F for 50-55 minutes. Serve warm or cold. Rum Pecan Pie: Prepare recipe as above, adding 3 tablespoons rum with the eggs; mix well. Makes one 9 inch pie Busted by Gail Shermeyer [email protected] Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on May 02, 1998
A Message from our Provider:
“You’ve achieved nothing until you find God”