"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pecan Pie Recipe

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This recipe for Pecan Pie, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Kleinman
Added: Saturday, August 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pie crust
1/2 stick margarine or butter
1 cup dark karo syrup
1/2 c sugar
1 tsp vanilla
1 1/4 c pecans
4 eggs

Utensils:
9" pyrex pie dish
electric mixer
1 pot
aluminum foil

Directions:
Directions:
Mold pie crust into 9" Pyrex dish. Preheat oven to 350 F. In a pot, melt butter on stove at medium high temp. Add sugar and Karo syrup until it boils. Let mixture cool. Beat eggs on medium low with electric mixer. Add syrup/sugar mixture and vanilla. Then add pecans in slowly. Pour blended ingredients into pie dish. Cover rim of pie crust with foil for most of the cooking time to prevent it burning. Bake pie for an hour and 10 minutes until golden brown.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hrs

 

 

 

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