The Healthy My Ass Cookbook

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Index
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Pecan Pie

Old fashion pecan pie made the Southern way.

Ingredients:

1/4 cup Butter
1/2 cup Sugar
2 Tbsps. Flour
1/2 tsp. Salt
3 Eggs
1/2 tsp. Vanilla
1&1/2 cups Dark Corn Syrup
1&1/2 cups Pecan Halves
1 Perfect Pie Crust - No Top

Directions:

Preheat oven to 425°.  Melt the Butter and set aside.  Mix the Sugar, Flour and Salt together in a measuring cup and set aside.

Beat the Eggs in a 2 quart or larger bowl.  Blend in the melted butter, the sugar, flour, salt mixture, the Vanilla and the Dark Corn Syrup.

Prepare the Perfect Pie Crust - No Top.  Sprinkle the Pecan Halves evenly over the bottom of the unbaked 9 inch pie shell.  Gently pour the syrup mixture over the pecans.

Bake for 10 minutes at 425°, then reduce the heat to 325 degrees and bake 40 minutes longer.

Cool and serve with whipped cream or ice cream.

See Also:

Butter Pecan Pie - A combination of Gooey Butter Cake and Pecan Pie.

Print

Other Information:

Source: Etta & Frances Walker, friends from Texas Southern University, Houston

Times:
Preparation: 0:20
Cool: 3:15
Total: 4:30

Yield: 1 9" pie
Servings: 8

Nutrition Facts per Serving:
603 Calories
31g Fat (44.1% calories from fat)
7g Protein
81g Carbohydrate
2g Dietary Fiber
96mg Cholesterol
450mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
1/2 Lean Meat
0 Non-Fat Milk
6 Fat
4 Other Carbohydrates.

Rainbow Line

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