Title: White House Pecan Pie
Categories: Pie Pecan
Yield: 4 Servings
| 1/2 | c | (1 stick) butter |
| 1 | c | Sugar |
| 1 | c | Dark corn syrup |
| 1/2 | ts | Vanilla |
| 3 | | Eggs |
| 2 | c | Coarsely chopped pecans |
| | | Fluted unbaked pastry shell |
| | | (9 inch) |
Allow the 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
the pecans. Pour into pastry shell. Bake in a moderate (375) 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
edges should be browned and the bottom pastry a pale gold. If top of pie
gets very dark toward end of baking time, place a tent of foil over it.
Cool on a wire rack. If desired, serve with unsweetened whipped cream.
From: Pat Stockett Date: 03-01-98 (10:48) The Once And
Future Legend (1) Cooking