Pecan Pie (August 1954)

Pecan Pie

Makes 1 nine-inch pie

Bake at 425 degrees F for 10 minutes, then at 325 degrees F for 35 to 45 minutes. 

3 eggs

1 Cup Sugar

1 Cup Light Corn Syrup

1 TBSP melted butter

1 tsp Vanilla

Pinch of Salt

2 Cups shelled Pecans

1. Prepare pastry shell (recipe below).

2. Beat eggs slightly in large bowl; add sugar, corn syrup, butter, vanilla, and salt. 

3. Beat until mixture is well blended and frothy; stir in pecans. 

4. Pour into unbaked pastry shell.

5. Bake pie in hot oven (425 F) 10 minutes; reduce heat to slow (325 F) and bake 35 to 45 minutes longer, or until filling is firm in center. 

Pastry Shell

Makes one nine-inch shell

1 Cup sifted flour

1/2 tsp Salt

1/3 Cup shortening 

About 3 TBSP cold water

1. Sift flour and salt into medium-size bowl.

2. Cut in shortening with pastry blender or 2 knives until mixture is crumby. 

3. Sprinkle water over flour-shortening mixture; mix lightly with fork until dough just holds together.

4. Roll out to a 12-inch round on lightly floured pastry cloth or board. 

5. Fit into 9-inch pie plate; trim overhanging to 1/2 inch; turn overhang under, folding flush with rim of pie plate: flute edge. 

 Recipe from: "Family Circle: August 1954" 

Image from: telegraph.co.uk