Pecan pie recipe from 1964
Author: Zephyr Wright
Recipe type: Dessert
- ½ cup butter
- 1 cup sugar
- 1 cup dark syrup
- ½ teaspoon salt
- 1½ teaspoons vanilla
- 3 eggs
- 2 cups coarsely chopped pecans
- Unbaked pastry shell in a nine inch pie plate or pan
- Allow the butter to stand in a covered bowl at room temperature until it is very soft.
- Add the sugar, syrup salt and vanilla.
- Beat until completely blended.
- Add the eggs and beat until they are just blended in.
- Fold in the pecans.Pour into the pastry shell.
- Bake at 375 degrees until the top is golden brown and the filling is set- this takes about 40 to 50 minutes.
- The pastry edge should be browned.
- Cool on a wire rack and serve with whipped cream.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/pecan-pie-recipe/
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