Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Pastry for a 9\" pie |
| 3 \N | Large eggs |
| 2 tablespoons | Flour |
| 2 tablespoons | Sugar |
| 2 cups | Dark corn syrup |
| 1 teaspoon | Pure vanilla extract |
| ¼ teaspoon | Salt, if desired |
| 1 cup | Pecan halves |
1. Preheat the oven to 425 F. 2. Line a pie plate with pastry.
Refrigerate. 3. Beat the eggs until light. Blend the flour and sugar and add
this to the eggs. Beat well. Add the remaining ingredients, blending well. 4. Pour the mixture into the pie shell and bake 10 minutes. Reduce
the oven heat to 325 F and continue baking about 45 minutes. A little pecan lore from Craig Claiborne: "Pecans are, to my mind, the most Southern of nuts. One authority I know states that they were grown in Virginia long before George Washington was born and that the name derives from the American Indian word 'pakan'. The earliest colonists in Virginia and North Carolina transliterated the word as 'pagan' and as a result, the Pagan River, which flows through Smithfield, Virginia, was named for the abundance of pecan trees that grew along its shores and not for any pagans who lived nearby."
From Craig Claiborne's "Southern Cooking" Lovingly hacked into FIDO Cooking by Wesley Pitts.