"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

Pecan Pie Recipe

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This recipe for Pecan Pie, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather (Thompson) & Jason Stroup
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Eggs 1/4 tsp. Salt
1 C. Light Corn Syrup 1 tsp. Vanilla
1/4 C. Sugar 1-1/4 C. Pecans
2 T. Flour

Directions:
Directions:
Preheat oven to 375. Spread pecans in an unbaked 9" pie shell. Mix remaining ingredients and pour over pecans. Bake at 375 for 40 to 50 minutes or until filling is set.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
A pecan pie was the very first pie I ever made.

 

 

 

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