Thursday, July 12, 2012

In Honor of National Pecan Pie Day

In honor of National Pecan are two pecan recipes from Grandma Gaudette's recipe file.

Pecan Pie (1977)

  • 1 cup Karo syrup
  • 3 eggs slightly beaten
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 cup sugar
  • 2 tbsp. butter or oleo melted
  • 1 cup pecans
  • 1 unbaked pie crust
Mix all ingredients for filling together. Add pecans first (to crust) and pour the mixture over pecans. Bake at 400 degree hot oven, for 15 minutes. Reduce heat to 350 and bake 30-35 minutes longer.
When pecan pie is done, outer edges of filling should be set; center slightly soft.

Grandma (at the young age of 100) was guarding her pecan pie from
Missy, the neighbor's dog!
Chocolate Pecan Pie
1 package (4 ounces) Bakers Sweet Chocolate or 4 squares Baker's Semi-Sweet chocolate broken into pieces
2 tablespoons margarine or butter
1/3 cup sugar
1 cup Karo light or dark corn syrup
3 eggs, slightly beaten
1 teaspoon vanilla
1-1/4 cups pecan halves
1 unbaked pastry shell (9 inch)
Heat oven to 350 degrees.
Microwave chocolate and margarine on High 1 to 2 minutes or until margarine is melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in sugar, corn syrup, eggs and vanilla until well blended. Stir in pecans. Pour into pastry shell.
Bake 50 minutes or until filling is firm 2 inches from edge. Cool on wire rack.

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