| 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
A Message from our Provider:
“Jesus: Because with God only perfection will do”