Jeanette, Here's some pecan pie recipes I have. I can vouch for the Southern Pecan Pie recipe. My mom made it every year for Thanksgiving and Christmas. My mom's pecan pies always went before anyone else's pies did. I can remember my mom making an extra pie for one of my Aunts who would hide the extra pie so she could get a piece of the pie after everyone left her house. It's rich, but not as rich as most pecan pies are. A friend gave me the German Chocolate Pecan Pie last year. Since I'm the only one in my family who likes coconut, I haven't tried it yet.
Southern Pecan Pie by Lelia Watson 1 cup sugar 1/2 cup light corn syrup 1/4 cup melted butter 3 eggs, well beaten 1 to 1 1/2 cups chopped pecans 1 9-inch pie shell, unbaked (deep dish pie shell works best) Preheat oven to 375 degrees. Bled the melted butter, sugar, and light corn syrup in a mixing bowl. Add the eggs to the sugar/syrup mixture. Add pecans. Pour the pecan filling into the pie shell and bake for 40 to 45 minutes. Cool before serving. German Chocolate Pecan Pie 1 Pie Crust 1/2 stick of butter (4 Tbs), melted and cooled to lukewarm or so 2 large eggs 1/2 t salt 1/2 c. dark brown sugar 1/2 c. light corn syrup 2 1/2 c. pecans, coarsely chopped 3/4 c. sweetened flake coconut 3/4 c. semi-sweet chocolate chips Heat the oven to 375F. Prick the pie crust with a fork and bake until lightly browned. Whisk the eggs, butter, sugar, and corn syrup, and salt together. Mix in the nuts and coconut. Spread the chocolate chips in the pie crust, then pour in the filling and bake for 25-30 minutes, or until set. Let the pie cool before slicing. ----- Vickie McKinney Colorado Springs, CO USA To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
