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OF THE 1940'S & 50'S






Pecan Pie  Pecanpie.WMF (7236 bytes)

Wonderfully gooey and sticky, this sweet and rich dessert will sure to go a long way.  Fresh pecans are the key to a fine Pecan Pie, a true dessert of the South.   Enjoy!

Your Host,  Brad

1 9-inch pie shell

3 eggs
1 cup dark corn syrup
1/2 cup dark-brown sugar
4 Tbl butter, melted
1 tsp vanilla
1 1/4 cups pecan halves

Preheat the oven to 425F.

Beat the eggs in a bowl with a fork or whisk until very well blended.  Add the corn syrup, brown sugar, melted butter, and vanilla.  Blend well again.   Stir in the pecans, then pour the mixture into the pie shell.

Bake the pie for 15 minutes, then reduce the heat to 350F and continue to bake for another 15 to 20 minutes.  The edges of the pie should be set but the middle still has a little wiggle to it.  If the pie bakes too long, it will be so hard when it sets that you may have brickle on your hands, so watch the pie closely.  Let the pie cool and serve with whipped cream.


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