CIN'S EASY PECAN PIE (1958)

Cin's Easy Pecan Pie (1958) image

Provided by Straws Kitchen(*o *) @CinCooks

Categories Pies

Number Of Ingredients 10

1 - unbaked pie shell
3/4 cup(s) sugar (splenda these days)
1 1/4 cup(s) light corn syrup (see note)
4 1/2 tablespoon(s) butter
4 - eggs
1 1/2 teaspoon(s) pure vanilla (sometimes i use white vanilla now)
1/8 teaspoon(s) salt (just a tad more if you need)
1 1/2 cup(s) pecan halves
1 1/4 tablespoon(s) flour plus 1 1/4 tablespoon sugar (splenda these days)
PREHEAT OVEN TO 350 DEGREE FARENHEITE

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).