Total Time: 1.5 hours including prep time
Yield: 8+ slices
Source: Based on recipe from The Encyclopedia of Cookery, 1948
This time my daughter and I decided to dress the pie up a bit by adding leaf shapes to the outer edge. For this you would need to use an additional frozen crust or use the scraps, if you make your own dough.
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I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.
Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.
Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.
Add vanilla, salt and blend well.
Pour into a pastry shell.
Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.
Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.
This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.
|Servings:||6 to 8|
|Time:||20 Minutes Preparation Time|
50 to 55 Minutes Cooking Time
Source: A combination of 5 or 6 pie recipes I have tried over the years.
By Nancy from Cross Lanes, WV
My father liked to make pecan pie. This recipe is based on one in an old cookbook that belonged to my father. Watch this video and learn how my daughter and I made it.