Pecan Pie

Ingredients

• 3 eggs
• 2 cups dark corn syrup
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 tablespoons flour or 1 tablespoon cornstarch
• 1 cup pecan meats

Method

1. 1

   Beat eggs until light.

2. 2

   Mix sugar with flour or starch, add to beaten eggs, and beat together.

3. 3

   Fold in syrup, vanilla, salt, and pecans.

4. 4

   Pour into an unbaked pie crust and bake at 375°F for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 297. The excerpt below is the record exactly as published.

£ teaspoon salt lemons (6 tablespoons) 1£ cups hot water Grated rind of 1 lemon 1£ to 2 tablespoons but- ter or margarine bring the mixture to a hard boil for at least one minute. Or the starch, sugar, and water mixture may be cooked in the double boiler for 15 to 20 minutes, with frequent stirring. Remove from the heat and cool slightly before adding the beaten yolks. Cook these over hot water (not boiling), stirring constantly. When the yolks are cooked, remove the mixture from the heat and add the lemon juice, grated rind, and butter or margarine. (It is easier to grate lemon rind before cutting the lemon.) Then cool, chill, beat, and place in the baked pie shell, and top with meringue. While this is the usual lemon-pie filling, the filling may be made on a true custard basis, no starch being used. Review custards and work out a recipe for lemon pie using no starch. Most cream pies are topped with me¬ ringue, made from the same number of egg whites as there are yolks used in the filling, varying from two to four. Meringue for Pies. The type of meringue used to top cream pies is made with approxi¬ Meringue for a Pie • The meringue should cover the filling and touch the side crust mately 2 tablespoons sugar to each egg white. One-eighth teaspoon salt should be added to each white and the whites beaten until they are foamy. The sugar is then added gradu¬ ally, and the beating continued until the mixture is stiff enough to hold its shape. It should be spread immediately over the pie filling, care being taken to make the me¬ ringue touch the crust around the edge of the pie. The meringue is then set and the peaks delicately browned in a slow oven. This requires about 20 minutes at 300° F. Good meringue is tender and cuts easily without pulling off the pie as it is served. Shrunken or tough meringue, which is dif¬ ficult to cut, has been cooked at too high a temperature. (Review the chapter on egg cookery.) Custard Pies. Custard pie is simply a cus¬ tard baked in a pie crust instead of in custard cups or a baking dish. Other than proper baking of the custard, the only special prob¬ lem is the prevention of a soggy crust. One method of doing this is to use about one tablespoon of the egg to "paint” over the in¬ side of the pie crust, using a pastry brush, after the xrust has been fitted into the pan. Then set the crust by placing it in a hot oven, 450° F., for about three minutes. The crust should then be removed from the oven, filled quickly with the freshly made, warm custard, and returned to the oven at 425° F. for 10 minutes. The temperature should then be lowered to 325° F. until the custard "puffs” and a knife inserted into it comes out clean (about 30 minutes). Basic proportions for a plain custard fill¬ ing for an eight-inch pie are these: two cups hot milk, 2 or 3 eggs, ^ to \ cup sugar, and J teaspoon salt. One teaspoon vanilla and J teaspoon nutmeg or cinnamon may be added if desired. The milk may be scalded in the double boiler. The eggs should be beaten only until well blended, and the sugar and salt added to them. Then the [324] hot milk is added slowly to the egg-sugar mixture with constant stirring. The filling is poured into the pie crust. The spice is usually sprinkled on top. The pie is baked according to the directions given above. Remove the pie from the oven the instant the custard is done. Set on a cake rack to cool before serving. This requires three to four hours at room temperature. Custard pie may be flavored in various ways. Honey or maple sirup sometimes is used in place of all or part of the sugar. Since these sirups are liquid, the egg should be increased accordingly. Coconut Custard Pie. To a plain cus¬ tard-pie filling, about J cup shredded coco¬ nut may be added for an attractive variation. Pumpkin Pie. Pumpkin pie is really a pumpkin custard, flavored with brown sugar and spices and baked in the same way as plain custard pie. The following are basic proportions for pumpkin pie: Pumpkin Pie 2 medium-sized eggs f teaspoon cinnamon 1 cup canned or cooked f teaspoon ginger pumpkin 1 cup milk or milk and | to 1 cup brown sugar cream 5 teaspoon salt Other spices, as desired (nut- 1 tablespoon hot water meg, cloves, allspice) Beat the eggs and add the pumpkin, brown sugar, and salt and mix well. Add the hot water to the spices and mix them into the egg-sugar-pumpkin mixture. Fill an unbaked pie crust and bake in the same way as any other custard pie. When it is desired to flavor pumpkin pie with orange juice, honey, or some other sirup, the milk must be decreased or the egg increased accordingly. Sweet-potato and squash pies are made in exactly the same way as pumpkin pie. Very Rich Pies. There is a group of very rich pies made on a custard basis or by using both egg and starch. In many of these pies the liquid is a sirup or molasses. The well- known pecan pies of the South are typical of this group. The following recipe for pecan pie is basic and may be varied considerably: Pecan Pie 3 eggs 2 cups dark corn sirup 2 tablespoons sugar 1 teaspoon vanilla 2 tablespoons flour or i teaspoon salt 1 tablespoon cornstarch 1 cup pecan meats

Cook this with the app: pantry check, scaling, and the assistant.