Cin's Easy Pecan Pie (1958)

Straws Kitchen

By
@CinCooks

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!!!


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Comments:

Serves:

8 slices

Cook:

45 Min

Method:

Bake

Ingredients

1
unbaked pie shell
3/4 c
sugar (splenda these days)
1 1/4 c
light corn syrup (see note)
4 1/2 Tbsp
butter
4
eggs
1 1/2 tsp
pure vanilla (sometimes i use white vanilla now)
1/8 tsp
salt (just a tad more if you need)
1 1/2 c
pecan halves
1 1/4 Tbsp
flour plus 1 1/4 tablespoon sugar (splenda these days)

PREHEAT OVEN TO 350 DEGREE FARENHEITE

Directions Step-By-Step

1
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.
2
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.
3
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).
4
oooh, and I also crushed the pecans instead of using the halves as in the pie up above (in the regular pie plate).

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy