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cin's easy pecan pie (1958)

(7 ratings)
Recipe by
Straws Kitchen(*o *)
somewhere, AR

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!!!

(7 ratings)
yield 8 slices
cook time 45 Min
method Bake

Ingredients For cin's easy pecan pie (1958)

  • 1
    unbaked pie shell
  • 3/4 c
    sugar (splenda these days)
  • 1 1/4 c
    light corn syrup (see note)
  • 4 1/2 Tbsp
  • 4
  • 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)

How To Make cin's easy pecan pie (1958)

  • 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).