It's that time of the year! PECAN PIE extraordinaire!
PUREFOY HOTEL PECAN PIE
Amount Measure Ingredient -- Preparation Method
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------------
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6 tb Butter (NOT oleo)
3/4 c White sugar
2 c
Pecan halves
4 lg
Eggs
1
1/4 c WHITE Karo
1 Unbaked 10" pie shell
Brown
butter to golden brown in heavy skillet. Remove to bowl (not
plastic)
and stir in sugar. Add syrup in thin stream and beat in.
Beat in
eggs, one at a time. Toss pecans with mixture to coat. Pour
all into
unbaked pie shell. Bake at 425 F for 10 min, then turn oven
down to
375 F for the rest of the cooking time -- 40-50 minutes,
depending on the depth of the pie shell.
If crust starts to become
too
dark, cover entire pie with aluminum foil. Pie is done when
pecans
are a rich, dark brown and the filling is completely
congealed. (Tap with finger to
test for firmness.)
"N.B. Never trust any pecan
pie recipe calling for all dark karo,
molasses
(God forbid) or vanilla extract. All these interfere with
the
browned butter flavor. Always use pecan
halves, not chopped
pecans."
