Dixie pecan pie

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.

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