"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pecan Pie Recipe

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Pecan Pie image
Virginia with her son, Bobby, at the 2008 Hollenshead summer reunion in Tyler, Texas

 

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

Contributor:  
Contributor:  
Virginia Fleming Burgess
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 deep dish pie shells, unbaked
6 eggs
1 pt. dark Karo syrup
2 - 3 c. native pecans
1 1/2 T. Mexican vanilla
1 stick butter
1 tsp. salt
3 c. Splenda

Directions:
Directions:
Soften butter and beat in the 6 eggs. Then beat in Splenda. Mix remaining ingredients well. Pour into pie shells. Bake at 350 F. for 45 - 50 min. When well browned, take out of oven and cool.

Number Of Servings:
Number Of Servings:
2 pies
Personal Notes:
Personal Notes:
Virginia is the wife of Ronnie Burgess who is the son of the late Joe & Nell (Hollenshead) Burgess & the grandson of the late Charlie & Carrie (Wade) Hollenshead.

 

 

 

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