ecl@mtgzy (Evelyn C. Leeper) (01/23/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE PECAN-PIE-1 D "1 Dec 86" 1987 .RZ "PECAN PIE" "The traditional recipe for pecan pie" .IH "makes 1 pie" .IG "3" "eggs," beaten .IG "1 cup" "dark corn syrup" "235 ml" .IG "1 cup" "sugar" "190 g" .IG "2 Tbsp" "butter" "30 g" .IG "1 tsp" "vanilla extract" "5 ml" .IG "1\(12 cups" "pecans" "180 g" .IG "1" "unbaked pastry shell" .PH .SK 1 Preheat oven to .TE 375 190 . .SK 2 Blend eggs, corn syrup, sugar, butter, and vanilla together. .SK 3 Add pecans. .SK 4 Bake at .TE 375 190 for 10 minutes, then lower the temperature to .TE 350 175 and bake for another 45 minutes or so (until a knife inserted halfway between the edge and the center comes out clean. .SK 5 Remove and let cool. .NX If you use pecan halves it will look nicer than pecan pieces, but be more difficult to cut. .SH RATING .I Difficulty: easy. .I Time: 10 minutes preparation, 1 hour cooking. .I Precision: measure the ingredients. .WR Evelyn C. Leeper AT&T Information Systems, Holmdel, New Jersey, USA ihnp4!mtgzy!ecl