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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
15.0 Ounces of piecrust
3.0 of large eggs
1.0 Cups of dark corn syrup
0.5 Cups of sugar
3.0 Tablespoons of butter melted
1.0 Teaspoons of vanilla
0.25 Teaspoons of salt
2.0 Cups of pecan halves
Instructions
Fit piecrust into 9 inch pieplate. Whisk together egges and next 5 ingredients until thoroughly blended. Stir in pecans. Pour mix into pie crust. Bake at 350 degress on lower oven rack 40 minutes or until set, shielding edges with foil after 15 minutes. Cool on wire rack 1 hour or until completely cool. Serve with whipped cream if desired.