Recipe Journal
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Ingredients
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3 eggs, slightly beaten
1 cup sugar
1 cup Karo®
Light or Dark Corn Syrup
2 tablespoons margarine or butter, melted
1
teaspoon vanilla
1 1/4 cups pecans
1 (9-inch) unbaked or frozen
deep-dish pie crust
Preheat oven to 350°F. |
In medium bowl with fork beat eggs slightly.
Add sugar, Karo®, margarine and vanilla; stir until blended.
Stir in pecans.
Pour into
pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between
center and edge comes out clean. Cool on wire rack
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Introduction
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4 tablespoons (1/2 stick) butter, melted
2 eggs,
beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce)
can shredded sweetened coconut (about 1 cup)
1 cup milk
1 (9-inch)
unbaked pie shell |
Preheat oven to 400 degrees F.
In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk.
Pour into pie shell.
Bake until firm, about 45 to 60 minutes.
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Ingredients
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3 tablespoons cornstarch
2 cups sugar
1 1/2
cups boiling water
3 eggs separated
juice of 1 lemon
1 1/2 tea.
butter
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Combine cornstarch and 1 1/2 cups sugar.
Add boiling water stirring until thick and smooth.
Add beater egg yolks, stir a few minutes longer.
Add lemon juice and remove from heat. Add butter.
Pour into a pie shell. cover with meringue made from beaten eggs white and remaining sugar.
Bake at 350 for 20 minutes. or until brown
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