
However, it did not get shared...but I do so now. Please enjoy this very excellent recipe which came from The Silver Palate Cookbook (published 1982).
- 4 eggs
- 1 cup dark brown sugar
- 3/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/4 cup melted sweet butter (1/2 stick)
- 1 teaspoon vanilla extract
- 2 cups shelled pecans, chopped*
- 9 - inch unbaked pie crust (your favorite recipe)
- 1/3 cup shelled pecan halves
- Preheat over to 400 (F). Line a 9 - inch pie pan with the pastry.
- Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs and mix thoroughly.
- Sprinkle chopped pecans in pastry-line pan. Pour egg mixture over pecans. Arrange pecan halves around edge of filling for decoration.
- Set on middle rack of the oven and bake for 10 minutes. Reduce heat to 325 (F) and bake for 25 to 30 minutes longer, or until set.
- Remove from oven and let cool to room temperature before serving.
- 8 portions