Taste of the Past

Maxine Troxell

Okay, here I go, divulging the source of some of my secret recipes. Back in 1972, I purchased a cookbook from The Farm Journal called The Country Cookbook. I have gotten a lot of my prize recipes from this book, including a number of bread, cake, cookie, and pie recipes.

This Pecan Pie recipe was included in this book, and I have won several champion recipes with this pie. The filling is very easy to make. I hope you enjoy it!

USDA Pecan Pie

Ingredients

1 unbaked pie shell

4 eggs

1 cup sugar

½ teaspoon salt

1½ cups dark corn syrup

2 tablespoons, plus 1 teaspoon melted butter

1 teaspoon vanilla

1 cup pecan halves

Directions
Preheat oven to 350 degrees.

Beat eggs just until blended but not frothy. 

Add sugar, salt, and corn syrup. Add the cooled melted butter and vanilla, mixing just enough to blend.

Spread nuts in bottom of pie shell.

Pour in filling.

Place pie in the oven and immediately reduce heat to 325 degrees. Bake for 50-60 minutes.