"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pam Crosby’s Pecan Pie Recipe

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This recipe for Pam Crosby’s Pecan Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim & Jill Stroud
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, slightly beaten
1 c. karo light syrup
1 c. sugar
2 Tbsp. melted butter
1 tsp. real vanilla
1 ½ c. pecan halves
1 - 9 inch pie crust

Directions:
Directions:
In large bowl combine first 5 ingredients until well blended. Stir in pecans. Pour into unbaked pie crust. Bake at 350º
for 50-55 minutes or until knife comes out clean. I put a strip of foil around the edge of the crust for 45 minutes or so of the baking time so it does not burn.

 

 

 

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