Kathleen Claiborne’s Pecan Pie

Some contend that we should believe in divine election reluctantly, wishing that it were otherwise than what we find in Scripture. They argue that we should speak of it with sadness and regret, and talk about it only when pushed or coerced to do so. But there is something seriously wrong when we fail to rejoice in what pleases God. There is a grievous flaw in our thinking and in our affections when we are reluctant to speak about what God spoke so often of in Scripture.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pastry, Pies &	8	Servings

INGREDIENTS

1 1/2		Sticks unsalted butter
1 1/2	c	Flour
2	T	Sugar, more if needed
1		Egg white, lightly beaten
4		Eggs
1 1/4	c	Dark corn syrup
1/4	c	Unsalted butter, melted
1	c	Brown sugar, packed
1 1/2	c	Pecans, coarsely chopped
1	t	Vanilla
1	c	Pecan halves

INSTRUCTIONS

Using butter, flour, sugar and water, make pastry according to
Cuisinart directions. With rack in lower third of oven, preheat to
400F. Roll pastry into 10-inch pie plate, cover with waxed paper and
pie weights. Reduce heat to 375F, bake 10 more minutes. Remove  weights
and bake 2-3 minutes more. Reduce heat to 350F. Brush pie  shell with
egg white. Mix corn syrup and brown sugar in small  saucepan. Boil over
medium heat until sugar is dissolved. Beat eggs,  add syrup, then
melted butter, chopped pecans and vanilla. Pour into  shell. Arrange
pecan halves on top. Bake until center is set, 40-50  minutes. Cover
with foil if pie starts to overbrown. Recipe By :  Beverly Ellis
Posted to EAT-L Digest 16 October 96  Date:    Thu, 17 Oct 1996
05:33:52 -0700  From:    Yardena Arar <denny@MIAOW.COM>

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