cin's easy pecan pie (1958)

Name: Cin's Easy Pecan Pie (1958)
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 - unbaked pie shell; 3/4 cup(s) sugar (splenda these days); 1 1/4 cup(s) light corn syrup (see note); 4 1/2 tablespoon(s) butter; 4 - eggs; 1 1/2 teaspoon(s) pure vanilla (sometimes i use white vanilla now); 1/8 teaspoon(s) salt (just a tad more if you need); 1 1/2 cup(s) pecan halves; 1 1/4 tablespoon(s) flour plus 1 1/4 tablespoon sugar (splenda these days); ## PREHEAT OVEN TO 350 DEGREE FARENHEITE

(7 RATINGS)

439 Pinches 10 Photos

Straws Kitchen(*o *)

somewhere, AR

Updated on Aug 12, 2011

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!!!

Rate

prep time

cook time 45 Min

method Bake

yield 8 slices

Ingredients

1 - unbaked pie shell
3/4 cup sugar (splenda these days)
1 1/4 cups light corn syrup (see note)
4 1/2 tablespoons butter
4 - eggs
1 1/2 teaspoons pure vanilla (sometimes i use white vanilla now)
1/8 teaspoon salt (just a tad more if you need)
1 1/2 cups pecan halves
1 1/4 tablespoons flour plus 1 1/4 tablespoon sugar (splenda these days)
PREHEAT OVEN TO 350 DEGREE FARENHEITE

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

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.

Step 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.
Step 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).
Step 4

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