Southern Pecan Pie by jej

[S_Wirth]

Southern Pecan Pie

Submitted by: jej
Last Updated: 4/24/2004

• 8-inch pie: --[9-inch pie:]

• 3 eggs --[4 eggs]
• 1/2 cups sugar --[1/2 cup + 2 T.]
• 1 cup dark Karo syrup --[1-1/3 cup]
• 1/2 stick (1/4 cup) butter --[5 T. + 1 t.]
• 1 Tablespoon vanilla --[1 T. + 1 t.]
• 3/4 to 1 cup (or more) pecans* --[1 to 1-1/3 c.]
• 1 unbaked pie crust**

• Preheat oven to 375ýF. Mix in order given. Pour into unbaked pie crust; bake 40 minutes or until knife inserted in filling half-way between crust and center of pie comes out clean. Remove the pie from the oven (the center will finish cooking after the pie is removed from the oven.) The larger pie will take a little longer.

• I keep a watch on this pie as it is baking. It will "swell up" as it bakes. If the center begins to "swell" before the 40 min. are up, test the pie for doneness as indicated at that time. You do not want to OVERcook this pie (or any pie with milk and eggs, as it will destroy the smooth texture).

• *I always inspect every piece of pecan that goes into my pies. There is often a bit of ýshell materialý in one or both ýgroovesý of each pecan half, and also occasional pieces of the actual outside shell present. The material in the grooves is often ýsofterý than the outside shell, but it is still foreign matter which can easily be removed with the point of a paring knife.

• **Amounts of ingredients for 9-inch pie are given in [brackets].

• Note: A foil ring placed over and around the fluting of the crust for the first 25 minutes of baking time and then removed for the final duration of baking time will prevent burning of the crust.

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