Pecan Pie

Ingredients

• 1 cup syrup
• 3 eggs
• V2 cup sugar
• 1 teaspoon vanilla
• 4 tablespoons butter
• 1 cup of pecan meats

Method

1. 1

   Cook syrup and sugar together until thick.

2. 2

   Beat eggs without separating until light; pour the hot syrup over them, add butter and vanilla.

3. 3

   Pour into an unbaked pastry; drop the nuts, in large pieces over the top.

4. 4

   Bake in hot oven for a few minutes, then reduce the heat to medium and cook until pastry is done and filling is firm.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 55. The excerpt below is the record exactly as published.

PECAN PIE 1 cup dark corn syrup 3 tbsps. butter melted 3 tbsps. sugar Yz tsp. vanilla 3 tbsps. flour 2 egg yolks, well beaten % tsp. salt 2 egg whites, stiffly beaten Y2 tsp. cinamon V2 cup coarsely chopped pecans Mix ingredients. Then fold in stiffly beaten egg whites. Stir in V2 cup pecans. Pour into pastry lined pie pan. Sprinkle over top V2 CUP coarsely chopped pecans. Bake 45 to 50 minutes (370 F.) or until silver knife inserted in the edge of filling comes out clean. Mrs. T. R. Burdette, Sr. 97 EGG CUSTARD 3 eggs 1 teaspoon salt 1/3 cup sugar 1 teaspoon vanilla Mix together 2 cups milk, scalded lightly. Pour in first mixture. Put in unbaked pie shell, cook slowly. This recipe is my great grandmother's and is much more than one hundred years old. Mrs. Henry Carter SYRUP CUSTARD 4 eggs beaten light 2 teaspoons cornstarch dissolv- 1 cup sugar ed in a tiny bit of water l1/2 cup molasses V2 teaspoon nutmeg Lump butter size of an egg 2 tbsps. brandy flavoring Bake slowly and let cool before cutting. Mrs. W. B. Strachan PECAN PIE 1 cup syrup 3 eggs V2 cup sugar 1 teaspoon vanilla 4 tablespoons butter 1 cup of pecan meats

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