Pecan Pie is carried forward in the site’s legacy records as a recipe from Gourmet Cooking with a Flair (1961). The original cookbook page has not yet been attached, so the archival attribution remains provisional until the physical source is re-scanned.
The current legacy recipe card uses pecan halves, eggs, butter, light corn syrup, vanilla, sugar and flour in an unbaked 9-inch pastry shell. The pecans are arranged in the shell first, then the egg-and-syrup mixture is poured over them.
After the pecans rise to the surface, the pie is baked at 350°F for 45 minutes. The original recipe name is preserved exactly while the source page is being cataloged.
Pecan Pie
Servings: 6
Ingredients
- 1 cup pecan halves
- 3 eggs beaten
- 1 tbsp butter
- 1 cup light corn syrup
- ½ tsp vanilla extract
- 1 cup sugar
- 1 tbsp flour
- 1 9-inch pastry shell
Instructions
- Arrange pecan halves in the bottom of an unbaked 9-inch pastry shell.
- Combine eggs, butter, corn syrup and vanilla, stirring well until blended.
- Combine sugar and flour, and add to the egg mixture.
- Pour over the pecans in the pastry shell.
- Let stand, until the pecans rise to the surface.
- Bake in a 350º oven for 45 minutes.
- Let cool, and enjoy!
Nutrition
Calories: 598kcal | Carbohydrates: 94g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 199mg | Potassium: 132mg | Fiber: 2g | Sugar: 77g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1.6mg
