cw (06/29/82)
Pecan Pie Ingredients 1/2 cup butter softened 1 cup sugar 1 cup dark corn syrup 1/2 tsp salt 11/2 tsp vanilla 3 eggs 2 cup coarsely chopped pecans fluted 9 inch pastry shell unbaked Method Put the butter in a medium sized bowl, add the sugar, syrup, salt, and vanilla; with a hand mixer or spoon, beat until the mixture is thoroughly blended. Add the eggs and beat until just blended. Fold in the pecans and pour the mixture in the pastry shell. Bake at 375o on the rack directly below the center rack. Baking time should be about 40-50 minutes; the pie is done when browned and when the filling is set to light shaking in the center. Notes When the pie is done, the edge of the crust should be nicely browned and the bottom pale gold. If the pecans in the center brown too much, a tent of foil will help. The pie should be cooled on a rack. Presumably this is the best version of the many pecan pie recipes my mother has tried over the years; in any case, my mother is well known for her pecan pie and this is her recipe.
dlp@akgua.UUCP (d.l. philen ) (12/16/83)
CRAIG CLAIBORNE'S PECAN PIE (1)1/4 cup dark corn syrup 1 cup dark brown sugar -packed 4 eggs lightly beaten Boil sugar and syrup, add: 1 1/2 cup broken pecans 1/4 cup melted butter 4 beaten eggs 1 tsp vanilla and stir Pour into crust and decorate on top with pecans. Bake in 350 pre-heated oven for 45-50 min. My addition: cool, cut, place ice cream on top, chow down.