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Pecan Pie from Southeast Missouri Recipe

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This recipe for Pecan Pie from Southeast Missouri is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Light Corn Syrup
1 C dark brown sugar
1/8 tsp salt
1 tsp vanilla
3 eggs stirred until mixed
1 1/2 C pecan halves
1 nine inch deep pie shell
Directions:
Directions:
Add top five ingredients, mix well.
Pour pecans in bottom of pie shell, pour mixture over pecans (pecans will rise to the top).
Bake 10 minutes at 400º, then turn down oven to 350º. Bake anywhere from 35 to 55 minutes depending on your oven. If the baking time is not sufficient, the mixture may be a bit soupy. If you use the Pet Ritz frozen pie shells as I do, let the shell thaw out for about 20 minute. If the pecans are frozen, they can thaw out in the pie shell. Remember use the deep dish, otherwise the filling and the pecans will overflow.

 

 

 

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