Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Eggs |
| ¼ teaspoon | Salt |
| ¼ cup | Melted butter |
| 1¼ cup | Light corn syrup |
| 1¼ cup | Firmly packed brown sugar |
| 1 teaspoon | Vanilla extract |
| 1 \N | Unbaked 9-inch pastry shell |
| 1 cup | Chopped pecans |
Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla. Mix well. Pour into pastry shell. Sprinkle with pecans. Bake at 350 degrees for 45-50 minutes. Yields one 9-inch pie.
NOTE: The pecan pie from the Camelia Grill is so delicious; they often get requests to mail pies across the country.
THE CAMELLIA GRILL
FROM SOUTHERN LIVING, 1980
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .