| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 6 | tb | Butter (NOT oleo) |
| 3/4 | c | White sugar |
| 2 | c | Pecan halves |
| 4 | lg | Eggs |
| 1 1/4 | c | WHITE Karo |
| 1 | Unbaked 10" pie shell |
INSTRUCTIONS
Brown butter to golden brown in heavy skillet. Remove to bowl (not plastic) and stir in sugar. Add syrup in thin stream and beat in. Beat in eggs, one at a time. Toss pecans with mixture to coat. Pour all into unbaked pie shell. Bake at 425 F for 10 min, then turn oven down to 375 F for the rest of the cooking time -- 40-50 minutes, depending on the depth of the pie shell. If crust starts to become too dark, cover entire pie with aluminum foil. Pie is done when pecans are a rich, dark brown and the filling is completely congealed. (Tap with finger to test for firmness.) "N.B. Never trust any pecan pie recipe calling for all dark karo, molasses (God forbid) or vanilla extract. All these interfere with the browned butter flavor. Always use pecan halves, not chopped pecans." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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