Caramel Pecan Pies
From The Chapel Hill cook book, 1935
Makes 6 or 8 pies.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.
IV2 cups brown sugar % teaspoon salt IV2 cups water 3 egg yolks 4 tablespoons flour 2 tablespoons butter 4 tablespoons cornstarch 1 teaspoon vanilla Heat brown sugar and 1% cups water to the boiling point. Mix together flour, cornstarch and salt with XA cup water and pour the syrup The Chapel Hill Cook Book 59 over this, slowly stirring constantly. Cook in double boiler until thick. Add the beaten egg yolks, butter, and vanilla and cook 2 minutes longer. €ool and pour into a baked shell. Mrs. J. P. Harland. CARAMEL PECAN PIES Cream 1% cups brown sugar with Mi stick butter. Stir in 2 eggs, #dd vanilla. Sprinkle pecans on top. Bake in muffin tins in a medium oven in unbaked shells. Makes 6 or 8 pies. Mrs. Eason. KARO PIE 1 cup white sugar 1 teaspoon vanilla
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