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.