"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Almost Perfect Pecan Pie Recipe

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This recipe for Almost Perfect Pecan Pie, by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, beaten
1 cup light corn syrup
2/3 cup sugar
1/4 cup melted margarine
1 Tablespoon of honey
1 Tablespoon vanilla extract
1/2 tablespoon of rum extract
1 1/2 cups pecans, chopped
9 inch unbaked pastry shell

Directions:
Directions:
Combine first five ingredients with an electric mixer until everything is well blended. Fold in pecans. Pour all of the stuff into pastry shell. Bake at 350 for 50-55 minutes. This recipe will deliver one 9-inch pie. You may need to cover the crust of the pie halfway to prevent the crust from burning.

Personal Notes:
Personal Notes:
A few buddies and I took a trip to New Orleans, and all they wanted to do was drink. Well, I am not much of a drinker, I am an eater. So as we returned to the hotel after a wild night in the French Quarter the drunks rent to pass out, and I went out to eat. I stumbled upon this awesome diner at the end of St. Charles Street. I asked the waiter what was good, He replied "Everything". I then asked him what was exceptionally good; he said "the pecan pie". He was right. Now every time I enjoy a piece of pecan pie, I am reminded of Nawlins’. That warm slab of pecan pie was absolutely perfect, so this recipe is aptly named. Here it is, not as good as the pie I had in the diner, but it is pretty damn good.

 

 

 

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