|
Bushman
|
Posted 5:35 pm, 12/03/2012
|
Pecan Pie 3 eggs slightly beaten 1 C. Karo syrup 1 C. sugar 2 T. butter melted 1 t. vanilla 1 1/2 C. pecan pieces 1 deep dish pie crust Stir all ingredients well and pour into pie crust. Bake at 350 for 50-60 minutes until set.
|
|
1goddess
|
Posted 2:10 pm, 12/02/2012
|
natdog...the chocolate chips are optional...
|
|
smalltownman
|
Posted 7:57 am, 12/02/2012
|
Here is a lady friends recipe for a chess type pie that she makes for the annual church bazaar and always sells out irregardless of how many she bakes.
Melinda's Pecan Chess Pie
Crust: 1 teaspoon salt; 2/3 cups lard; 2 cups flour; cold water Cutlard into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular Add 3 to 6 tablespoons cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds in a ball. Roll half the dough to about 1/8 inch thickness. Lift edge of pastry cloth and roll crust onto rolling pin. Line pie pan, allowing 1/2 inch crust to extend over edge. 10inch crust - bake 5 minutes @ 450 - cool. Filling 4 eggs; 1 cup sugar; 1/3cup brown sugar; 1 1/3 cup light corn syrup; 1 stick melted butter (less 1/2 tablespoon; 2 teaspoon vanilla; dash salt; 1 1/3 cup pecan halves Beat eggs; beat in remaining ingredients; fold in pecans. Bake 40-50 minutes 375
|
|
Janba7777
|
Posted 7:34 am, 12/02/2012
|
The back of the Caro syrup bottle has a wonderful recipe. SO easy. SO fattening. But ohhhhhh
soooooo good. )
|
|
NATDOG25
|
Posted 1:45 am, 12/02/2012
|
Is there any without chocolate?
|
|
1goddess
|
Posted 11:18 am, 12/01/2012
|
Southern Comfort and Chocolate Pecan Pie
(As prepared at LeRuth's Restaurant, New Orleans)
1/3 cup Southern Comfort
1 cup pecans
4 eggs
1/2 cup chocolate chips
1 1/4 cup light corn syrup
1 1/4 cup brown sugar
1 tsp vanilla extract
1/4 tsp yellow food coloring (optional)
4 oz. (1 stick) butter
1 10 inch unbaked pie shell.
Thoroughly mix first 8 ingredients. Melt butter and add. Pour filling into pie shell and bake at 350 for 1 hour or until filling rises, then dips in the center. Let cool, but serve while still warm.
I'm telling ya...this is the best ever...ever recipe for pecan pie...of course you can look for a virgin recipe...but what's the point...
I do generally leave out the food coloring...
|
|
NATDOG25
|
Posted 2:12 am, 12/01/2012
|
Does anyone got a recipe for this?
|
|
|
