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White House Pecan Pie Recipe

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This recipe for White House Pecan Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Henninger

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1 c. sugar
1 c. dark corn syrup
1/2 tsp. salt
1 1/2 tsp. vanilla
3 eggs
2 c. coarsely chopped pecans
Fluted unbaked 9" pastry shell

Directions:
Directions:
Put the butter in a medium mixing bowl at room temperature until it is extremely soft. Add sugar, corn syrup, salt and vanilla. Beat until thoroughly blended. Add eggs and beat gently just until blended. Fold in the pecans. Pour into pastry shell. Bake at 375 on the rack directly below the center rack until top is toasted brown and filling is set in center when pie is gently shaken - about 40-50 mins. Pastry edge should be browned and the bottom pastry a pale gold. If top of pie gets very dark toward end of baking time, place a tent of foil over it. Cool on wire rack. If desired serve with whipped cream.

Number Of Servings:
Number Of Servings:
Depends upon serving size
Personal Notes:
Personal Notes:
I have absolutely no idea who was in the White House when I got this recipe. Must have been a Southerner. I'm amused by some of the terminology - how do you "beat" "gently"? There were a few other instructions I just left out. Every fall there are a lot of pecan pie recipes and you may have another one but I tend to follow this for ingredients because its good. Isn't that a good enough reason? Maybe in previous times a person was so tired getting ready for Thanksgiving they could only beat gently???? And would ANYONE serve pecan pie without whipped cream????

 

 

 

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