Every year my Homesteading site Sweet Southern Blue crashes because so many people are trying to get to this pecan pie recipe. It's a recipe that I have been using for over thirty years and I believe it's an old Better Homes and Gardens recipe.
It an effort to make the recipe available, even when my site crashes, I have added the recipe on my travel blog. If you have time after your big Thanksgiving meal and your black Friday shopping, come back and visit this blog where I tell you how I am able to travel on a very small budget.
Pecan Pie
Ingredients
- 1 Purchased pie crust or home made pie crust (see recipe below)
- 3 eggs, slightly beaten
- 1 cup corn syrup
- 2/3 cup sugar
- 1/3 cup butter or margarine, melted
- 1 teaspoon vanilla
- 1 1/4 cups pecan halves
Directions
- Preheat oven to 350 degrees F. Prepare purchased crust or roll out pastry for Single-Crust Pie and line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
- For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
- Pour the filling into the pastry shell and place in preheated oven.
- To prevent over-browning, cover the edge of the pie with foil. Bake for about 45 minutes. Remove foil Bake longer if needed. Pie is ready when a knife inserted near the center comes out clean or when the pie only slightly “jiggles” when you remove from oven. It will set (get harder/thicker) as it cools.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours. *see note
Note: I just wanted to make a couple of side notes. The original recipe said to pour the sugar/egg/butter mixture into the crust while on the rack in the oven. I have no idea why, it was just the way this old recipe was written.
Secondly, the recipe says to refrigerate within 2 hours. I have never refrigerated my pecan pies and when you purchase them from the bakery, they are not refrigerated. With that being said, I think you should do what you feel is best for your family health.
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