"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 Southern Pecan Pie, by Kaye John, is from Family Treasures,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Unbaked pie shell 1 cup whole pecans 3 eggs 1 cup light Karo corn syrup 1 T melted butter 1/2 T vanilla 1 cup white granulated sugar 1 T flour
Arrange nuts on bottom of unbaked pie shell - do not press nuts into shell Beat eggs, add and blend corn syrup, butter, and vanilla Combine sugar and flour and mix well Pour sugar and flour mixture into egg mixture Pour over nuts Let rest for 5 min. until nuts rise to top Bake at 350º for 45 min. - an inserted knife should come out clean when done
Do not over-beat mixture once flour and sugar is added
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