"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Coastal Carolina Pecan Pie Recipe

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This recipe for Coastal Carolina Pecan Pie, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Thursday, November 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 stick ( cup) melted butter
1 cup light brown sugar (Dixie Crystal)
1 cup white corn syrup
pinch or salt (if desired)
4 lightly beaten eggs
About 2 cups pecans (halves)
1 deep dish or 2 regular pie shells

Directions:
Directions:
Combine melted butter with brown sugar and corn syrup and add salt, if desired (I seldom add salt to anything!) Stir in eggs. Cover the bottom of unbaked pie shell with pecan halves (about 1 cup per shell, may use less than 2 cups for deep dish pie) Pour the custard over the nuts. Bake in preheated 400 oven for 10 minutes. Lower oven to 350 and bake until the crust is browned and a knife inserted near the center of the pie comes out clean. (About 30 minutes more for the deep dish pie: 15 to 20 for the regular pies.)

Number Of Servings:
Number Of Servings:
12 for 2 pies, 6-8 for deep dish
Personal Notes:
Personal Notes:
This was a recipe from a Gourmet Magazine in the 60's. The extra egg, light brown sugar and white corn syrup makes the pie a bit lighter than the typical pecan pie. I usually make 2 regular pies and take one to a friend or neighbor.

 

 

 

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