| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Pie |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 1 |
c |
Light-brown sugar |
| 1 |
c |
White corn syrup |
| 3 |
|
Eggs |
| 1/8 |
ts |
Salt |
| 1 |
tb |
Flour |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Cinnamon |
| 1 |
c |
Pecans |
| 1 |
|
Unbaked 9-inch pie shell |
INSTRUCTIONS
There are certain dishes that bring back memories, sometimes of a person.
I had a dear friend in graduate school in theology by the name of Ora Lee.
She was raised in Virginia and she gave me this recipe. I make one now and
start to laugh over the good times that we shared and then I become
terribly sad that I have lost track of her. Perhaps this recipe will cause
her to get in touch with me and we can eat this terrific pie
together...again.
Using your electric mixture, cream the butter and sugar together. Add the
syrup and whip until light. In a separate bowl, whip the eggs and salt
together until light and fluffy. Combine the eggs with the sugar mixture
along with the flour, vanilla, and cinnamon. Mix well and pour into pie
crust. Sprinkle pecans on top and bake in a 350° oven for 50 minutes.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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