Purefoy hotel pecan pie

 
                          PUREFOY HOTEL PECAN PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Butter (NOT oleo)
      3/4   c            White sugar
    2       c            Pecan halves
    4       lg           Eggs
    1 1/4   c            WHITE Karo
    1                    Unbaked 10" pie shell
 
   Brown butter to golden brown in heavy skillet. Remove to bowl (not
   plastic) and stir in sugar. Add syrup in thin stream and beat in.
   Beat in eggs, one at a time. Toss pecans with mixture to coat. Pour
   all into unbaked pie shell. Bake at 425 F for 10 min, then turn oven
   down to 375 F for the rest of the cooking time -- 40-50 minutes,
   depending on the depth of the pie shell.  If crust starts to become
   too dark, cover entire pie with aluminum foil. Pie is done when
   pecans are a rich, dark brown and the filling is completely
   congealed.  (Tap with finger to test for firmness.)
   "N.B.  Never trust any pecan pie recipe calling for all dark karo,
   molasses (God forbid) or vanilla extract. All these interfere with
   the browned butter flavor.  Always use pecan halves, not chopped
   pecans."
  
 
 
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