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Texas Pecan Pie

A historical recipe from Texas Pecan Recipes (Revised), by Texas. Department of Agriculture.

A historical recipe

Texas Pecan Recipes (Revised), by Texas. Department of Agriculture. Project Gutenberg eBook #67651.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Texas Pecan Recipes (Revised), by Texas. Department of Agriculture. Digitised by Project Gutenberg, eBook #67651 (https://www.gutenberg.org/ebooks/67651). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by curated dish list: pecan pie (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 4 eggs 1/2 C.
  2. brown sugar 3/4 C.
  3. light corn syrup 1/8 T.
  4. salt 1 tsp.
  5. vanilla 1 T.
  6. melted butter 1 C.
  7. Texas pecan halves 1 9 in.
  8. unbaked pie shell Beat eggs until frothy.
  9. Add brown sugar, corn syrup, salt, vanilla, melted butter, and Texas pecan halves.
  10. Pour into pie shell.
  11. Bake 10 minutes in 450 degrees F.
  12. oven.
  13. Reduce to 350 degrees for about half an hour or until knife comes out clean.