Pecan Pie

Traditional recipe from Williamsburg Inn, Tidewater Virginia (Betty Crocker Cookbook)

Pecan Pie
Pecan Pie

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • Beat together with rotary beater

  • 3

    eggs

  • 2/3

    cup sugar

  • 1/3

    tsp. salt

  • 1/3

    cup butter, melted

  • 1

    cup dark corn syrup

  • Fold in

  • 1

    cup pecan halves

  • Pastry Crust:

  • 1 1/2

    cups flour

  • 3/4

    cup Crisco

  • pinch of salt

  • Cold (ice water)small amount.

  • Mix together. Roll out between two sheets of lightly floured wax paper (so dough does not stick) into a 9 inch pie pan.

Directions

Pour batter into uncooked pastry-lined 9 inch pie pan. Bake at 375 degree oven for 40-50 minutes or until set and pasty is nicely browned. Cool. Serve with whip cream. Alternative (not included in original recipe): melt some dark chocolate to form a light layer on the uncooked pie crust; top with thinly slice a banana and sprinkle with 1/8 teaspoon cayenne pepper as the first step prior to pouring batter into pie pan. Finish as above.

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