Pecan pie #02
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick butter | |
| 1 | cup | Light-brown sugar |
| 1 | cup | White corn syrup |
| 3 | Eggs | |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Cinnamon |
| 1 | cup | Pecans |
| 1 | Unbaked 9-inch pie shell | |
Directions
There are certain dishes that bring back memories, sometimes of a person.
I had a dear friend in graduate school in theology by the name of Ora Lee.
She was raised in Virginia and she gave me this recipe. I make one now and start to laugh over the good times that we shared and then I become terribly sad that I have lost track of her. Perhaps this recipe will cause her to get in touch with me and we can eat this terrific pie together...again.
Using your electric mixture, cream the butter and sugar together. Add the syrup and whip until light. In a separate bowl, whip the eggs and salt together until light and fluffy. Combine the eggs with the sugar mixture along with the flour, vanilla, and cinnamon. Mix well and pour into pie crust. Sprinkle pecans on top and bake in a 350ø oven for 50 minutes.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .