"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Southern Pecan Pie, by Dorrie Herring, is from Herring Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs 3/4 C granulated sugar 1/4 C brown sugar 1 C corn syrup 2 T unsalted butter 1 1/2 tsp vanilla extract 1 1/4 C pecan halves 1 10 inch unbaked pie crust.
Preheat oven to 350 degrees. Beat eggs slightly. Add corn syrup and white & brown sugars.
Melt butter & add to egg & sugar mixture. Stir in vanilla & pecans, stirring until well blended. Pour into pie crust, being careful not to over-fill. Bake 50 minutes or until set & cool before serving. TIP: Cover crust edges with foil strips if it begins to get too brown
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