top of page

Pecan Pie

Updated: Apr 23, 2022

(by Kelly Victoria)


1 3/4 c. white sugar

1/4 c. dark corn syrup

1/4 c. butter

1 T. cold water

2 t. cornstarch

3 eggs

1/4 t. salt

1 t. vanilla extract

1 1/4 c. chopped pecans

1 (9-inch) unbaked pie shell

Preheat oven to 350 F.

In a medium saucepan, combine sugar, corn syrup, butter, water, and cornstarch.

Bring to a full boil, remove from heat, and allow to cool.

In a large bowl, beat eggs until frothy.

Gradually beat in cooled syrup mixture.

Stir in salt, vanilla, and pecans.

Pour into pie shell.

Bake 45 - 50 minutes, or until filling is set.


(Read Biting the Bullet, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 

Comments

bottom of page