"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 Kentucky Pecan Pie, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. white corn syrup 1 c. dark brown sugar 1/3 tsp. salt 1/3 c. melted butter 1 tsp. vanilla 3 whole eggs (slightly beaten) 1 heaping c. shelled whole pecans
Combine syrup, sugar, salt, butter, vanilla and mix well. Add slightly beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle pecans over all. Bake in pre-heated 350º oven for approximately 45 minutes. When cool, top wit whipped cream or ice cream.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.