4 pounds Pastry for One-Crust Pies
5 pounds granulated sugar
5 ounces margarine
1 tablespoon salt
52 ounces eggs (about 30 total), beaten
1 1/4 quarts white corn syrup
3 tablespoons vanilla
2 pounds pecan halves or pieces
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges.
2. Cream sugar, margarine, and salt on medium speed until fluffy, using flat beater.
3. Add eggs to creamed mixture and mix well.
4. Add corn syrup and vanilla. Blend thoroughly.
5. Place 4 1/2 oz pecans in each unbaked pie shell. Pour 1 lb 8 oz (3 cups) egg-sugar mixture over pecans.
6. Bake at 350°F for 40 minutes, or until filling is set.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. Use 2 1/2 cups filling and 4 oz pecans per pie.
5 pounds granulated sugar
5 ounces margarine
1 tablespoon salt
52 ounces eggs (about 30 total), beaten
1 1/4 quarts white corn syrup
3 tablespoons vanilla
2 pounds pecan halves or pieces
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges.
2. Cream sugar, margarine, and salt on medium speed until fluffy, using flat beater.
3. Add eggs to creamed mixture and mix well.
4. Add corn syrup and vanilla. Blend thoroughly.
5. Place 4 1/2 oz pecans in each unbaked pie shell. Pour 1 lb 8 oz (3 cups) egg-sugar mixture over pecans.
6. Bake at 350°F for 40 minutes, or until filling is set.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. Use 2 1/2 cups filling and 4 oz pecans per pie.
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