Pecan Pie
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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 Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 27. The excerpt below is the record exactly as published.
PECAN PIE Irene Nettles 1 cup sugar 1 cup broken pecans 9 " pie shell (unbaked) Melt butter with corn syrup and mix with eggs and sugar- -Sprinkle pecans in bottom of pie crust--Pour filling over nuts--Bake in 400° oven for 10 minutes then reduce heat to 325° and continue baking 30 minutes longer 3 1/4 cup butter (or oleo) 1/2 cup corn syrup 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.