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1/2 cup (1 stick) butter
1 cup sugar
1 cup dark corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
2 cups coarsely chopped pecans
Fluted unbaked pastry shell in 9-inch pie pan
Allow butter to stand in a covered medium mixing bowl at room temperature until it is extremely soft.
Add sugar, corn syrup, salt and vanilla; with a sturdy hand rotary beater or mixing spoon, beat until thoroughly blended. Add eggs and beat gently just until blended.
Fold in pecans. Pour into pastry shell.
Bake in a moderate (375 degrees F) oven on the rack directly below the center rack until top is toasted brown and filling is set in center when pie is gently shaken--about 40 to 50 minutes. Pastry edge should be browned and the bottom pastry a pale gold. If top of pie gets very dark torward end of baking time, place a tent of foil over it. Cool on wire rack.
If desired, serve with unsweetened whipped cream.
Source: Fredericksburg VA Free Lance-Star, Wed, Feb 19, 1964
1 cup sugar
1 cup dark corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
2 cups coarsely chopped pecans
Fluted unbaked pastry shell in 9-inch pie pan
Allow butter to stand in a covered medium mixing bowl at room temperature until it is extremely soft.
Add sugar, corn syrup, salt and vanilla; with a sturdy hand rotary beater or mixing spoon, beat until thoroughly blended. Add eggs and beat gently just until blended.
Fold in pecans. Pour into pastry shell.
Bake in a moderate (375 degrees F) oven on the rack directly below the center rack until top is toasted brown and filling is set in center when pie is gently shaken--about 40 to 50 minutes. Pastry edge should be browned and the bottom pastry a pale gold. If top of pie gets very dark torward end of baking time, place a tent of foil over it. Cool on wire rack.
If desired, serve with unsweetened whipped cream.
Source: Fredericksburg VA Free Lance-Star, Wed, Feb 19, 1964
