"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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