This recipe for Pecan Pie, by Richard Beckort, is from The Carter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 unbaked 9-inch pie shell 1 cup pecan halves 3 eggs, beaten ½ cup sugar 1 cup dark corn syrup ¼ teaspoon salt 1 teaspoon vanilla ¼ cup melted butter
Prepare unbaked pastry shell. Spread nuts in bottom of pastry shell. Combine remaining ingredients and pour over nuts. Bake at 375 F. for 30 to 40 minutes or until filling appears set when the pie is moved.
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