1 unbaked 9-inch pastry shell (p. [64])
1 cup pecan halves
3 eggs, beaten
½ cup sugar
1 cup dark corn sirup
¼ teaspoon salt
1 teaspoon vanilla
¼ cup melted butter or margarine
Prepare unbaked pastry shell. Spread nuts in bottom of pastry shell.
Combine remaining ingredients and pour over nuts. Bake at 375° F. (moderate oven) 30 to 40 minutes, or until the filling appears set when the pie is gently moved.
Pumpkin pie
8-inch pie, 6 servings
1 unbaked 8-inch pastry shell (p. [64])
1 cup canned pumpkin
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
1 cup milk, half-and-half, or evaporated milk
½ cup sugar
1 egg, slightly beaten
½ teaspoon salt
Prepare unbaked pastry shell.
Blend pumpkin and spices thoroughly. Stir in remaining ingredients; mix well. Pour into pastry shell.
Bake at 400° F. (hot oven) about 1 hour. Pie is done when a table knife inserted in center comes out clean. Filling may be soft but will set on cooling.