CIN'S EASY PECAN PIE (1958)
This is a Pecan Pie I have been making for years and years (first time I ever made it was in 1958). Now days I use Splenda though instead of sugar. This is the one my family still loves. It is good, has a great flavor. If you decide to give it a try I hope you enjoy it as much as we do!!!
Provided by Straws Kitchen(*o *) @CinCooks
Categories Pies
Number Of Ingredients 10
Steps:
- Bring sugar and corn syrup to a boil. Stir in butter. Beat eggs just until yolks & whites are combined. Slowely pour hot mixture over eggs stirring vigorously as you do. Stir in vanilla, salt and pecans. Mix flour & sugar together and sprinkle over bottom of pie shell, pour filling into pie shell. Bake in 350°F oven for 45 minutes (cover exposed part of pie shell last 15 to 20 minutes so it does not over-bake). Enjoy!!! NOTE: I use the Light Corn Syrup (not just "light in color"), it has 33 1/3 less calories than regular corn syrup.
- I've used this recipe to make different pecan pies: Fot this pie I used this same recipe, to make a "Pecan Pie Tart" in a deep dish round cake pan.
- It not only was good eating with a deeper filling, but also made a different looking pie. Smaller around but deeper and more crust under and around the filling (we like a thicker crust instead of a thin crust).
- oooh, and I also crushed the pecans instead of using the halves as in the pie up above (in the regular pie plate).
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