| 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 4paws@netrax.net
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998
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