Pecan Pie

Ingredients

• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 cup dark Karo syrup
• 2 cup granulated sugar
• 3 eggs
• 1/2 cup shortening
• 1 teaspoon vanilla

Method

1. 1

   Beat eggs, sugar, syrup, shortening and nuts.

2. 2

   Blend well and pour into partly baked crust.

3. 3

   Bake in moderate oven 325 degrees F. for 45 minutes.

4. 4

   The nuts float on top forming a firm crust that will brown nicely if baked slowly.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 13. The excerpt below is the record exactly as published.

PECAN PIE 1 tablespoon butter 3 tablespoons cream 1 cup brown sugar 4 teaspoon vanilla 1 egg 2 cup pecans Cream butter, sugar, and beat eggs into this, and then add other in- gredients. Fill rich, unbaked pie crust and bake in moderate oven. Mrs. P. D. Hutchison PECAN PIE z cup granulated sugar 4 tablespoons butter 1 cup dark corn syrup , 1 teaspoon vanilla 3 eggs 1 cup broken pecan meats Cook sugar and syrup until mixture thickens. Beat eggs, add hot syrup slowly, beating constantly. Add butter, vanilla, and nuts. Pour into a pastry lined pie plate, bake in hot oven, 450 degrees for 10 min- utes then reduce temperature to a slow oven, 300 degrees, and continue baking for 35 minutes. Cool and serve in small pieces with or without whipped cream. Mrs. Fred Abernethy PECAN PIE % ; 2 eggs 1 teaspoon vanilla 1 cup sugar - 4% teaspoon salt 1 cup light corn syrup 1 cup pecans 2 tablespoons melted butter Beat eggs, add sugar, corn syrup, butter, vanilla, salt and pecans. Pour into unbaked 9” pastry shell. Bake in moderate oven, 350 degrees, 45 to 50 minutes. Mrs. Gertrude Yoder PECAN PIE 1 cup chopped pecans % teaspoon salt 1 cup dark Karo syrup 8 teaspoons shortening 2 cup granulated sugar 1 teaspoon vanilla 3 eggs Beat eggs, sugar, syrup, shortening and nuts. Blend well and pour into partly baked crust. Bake in moderate oven 325 degrees F. for 45 minutes. The nuts float on top forming a firm crust that will brown nicely if baked slowly. Mrs. T. M. Johnston "7 r+ og bo NHK DO CO ‘Nes acid bt 2a COOK BOOK | 31 PECAN PIE 3 eggs 1 tablespoon flour 1 cup brown sugar 2 tablespoons butter 4 cup white corn syrup 2 teaspoons vanilla % cup granulated sugar 2 teaspoon salt - 1 cup pecans 1 baked pie shell 1 tablespoon cornstarch, Beat eggs slightly, mix sugar and syrup. Add to eggs and beat. Add flour and corn starch, butter and vanilla. Add pecans last and pour in baked shell and bake slowly for 30 minutes. Mrs. Oliver Moore BROWN SUGAR PECAN PIE eggs % cup chopped pecans cups brown sugar 2 teaspoon nutmeg ‘cup cream Y% teaspoon salt tablespoons butter . Beat eggs lightly. Add sugar slowly. Then cream, butter and nuts. Piace in uncooked pie shell and bake 25 minutes or until done. Mrs. Homer Robinson VIRGINIA CHESS PIE 1 cup sugar 1 egg white 1 cup butter 3 tablespoons water 3 egg yolks 1 teaspoon vanilla Cream butter and sugar, add eggs, and beat until foamy. Add water and vanilla and beat well. Pour into pie pan lined with pastry and bake. When done cover with meringue made with 3 egg whites and 6 table- spoons sugar. Bake slowly for 20 minutes. Mrs. Wade Shuford CHESS PIES 4 eggs yolks beaten well 4 tablespoons of sugar 4 tablespoons of cream 1 teaspoon of vanilla 4 tablespoons of melted butter _ Line tart tins with rich pastry and fill half full. Bake in moderate oven. Mrs. Harold Shuford BROWN SUGAR PIE 3 teaspoons flour 4 teaspoon vanilla 38 cups brown sugar 3 whole eggs beaten well 3 teaspoons milk 1% lb. melted butter Mix in order given. Pour into unbaked crust. Bake in slow oven 325 degrees. Frances Field 32 CORINTH GUILD BLACKBERRY JELLY PIE Cream together: 1 glass blackberry jelly 1 tablespoon butter 1 teaspoon vanilla 2 cup sugar 1 cup cream or rick milk 3 egg yolks, add: ~ 1 secant teaspoon flour Add whites of eggs beaten stiffly and pour into unbaked crust and bake until done. This is a very old recipe. Mrs. Robert Tarrant STRAWBERRY SHORTCAKE Rich, crusty biscuit, split while it’s hot. 2 cups enriched flour 1/3 cup shortening

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