Cin's Easy Pecan Pie (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!!!
1unbaked pie shell
3/4 csugar (splenda these days)
1 1/4 clight corn syrup (see note)
4 1/2 Tbspbutter
1 1/2 tsppure vanilla (sometimes i use white vanilla now)
1/8 tspsalt (just a tad more if you need)
1 1/2 cpecan halves
1 1/4 Tbspflour plus 1 1/4 tablespoon sugar (splenda these days)
PREHEAT OVEN TO 350 DEGREE FARENHEITE
How to Make Cin's Easy Pecan Pie (1958)
- 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!!!
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).