Pecan Pie Recipes – Eidson

Pecan Pie - Eidson

A typed vintage recipe for a classic Pecan Pie, along with a Karo Pecan Pie, and a clipped Pecan Pie recipe.

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Ingredients

• 9- inch unbaked pie shell
• 1/3 cup vegetable shortening
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 3 eggs
• 1/2 teaspoon vanilla
• 1 cup corn syrup
• 1/2 cup milk
• 1 cup chopped pecans

Method

• Preheat oven to 425-degrees.
• Prepare a 9-inch unbaked shell. Cream together 1/3 cup vegetable shortening, 1/2 cup brown sugar, and 1/2 teaspoon salt.
• Add 3 eggs and beat in one at a time.
• Add to the mixture 1/2 teaspoon vanilla, 1 cup corn syrup, and 1/2 cup milk.
• Mix well.
• Add 1 cup chopped nuts (pecans).
• Stir and pour into unbaked shell. Bake in the preheated oven 425-degrees – 10 minutes.
• Reduce heat to 350-degrees and bake for 20 to 25 minutes.
• Whole pecans halves may be arranged on top before baking.

Kitchen Helper 2

Pie Plate 1

Pie Plate 2

10-inch Pie Plate

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Course Dessert

Cuisine American

Keyword Pecans, Pecans, Pie, Pie

The Edison collection contains three Pecan Pie recipes on one recipe card; one typed and two clipped recipes.  Here are the recipes for you to enjoy.

Pecan Pie

Ingredients

9-inch unbaked pie shell
1/3 cup vegetable shortening
1/2 cup brown sugar
1/2 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1 cup corn syrup
1/2 cup milk
1 cup chopped pecans

Method

Preheat oven to 425-degrees. Prepare a 9-inch unbaked shell. Cream together 1/3 cup vegetable shortening, 1/2 cup brown sugar, and 1/2 teaspoon salt. Add 3 eggs and beat in one at a time. Add to the mixture 1/2 teaspoon vanilla, 1 cup corn syrup, and 1/2 cup milk. Mix well. Add 1 cup chopped nuts (pecans). Stir and pour into unbaked shell. Bake in the preheated oven 425-degrees – 10 minutes. Reduce heat to 350-degrees and bake for 20 to 25 minutes. Whole pecans halves may be arranged on top before baking.

Karo Pecan Pie

Ingredients

1/2 recipe pastry

2 eggs, beaten
1 cup KARO syrup, Blue Lable
1 teaspoon vanilla
1 cup sugar
2 tablespoons melted butter or margarine
1/8 teaspoon salt
1 cup pecans

Method

Roll pastry 1/8 inch thick.  Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in a hot oven (400-degrees) 15 minutes; reduce heat to moderate (350-degrees) and bake 30 to 35 minutes longer, or until a silver knife inserted in center of filling comes out clean.

Peanuts or shredded coconut may be substituted for pecan in the above recipe. If salted nuts are used, omit salt in the recipe.

Pecan Pie Filling & Pastry

Ingredients

Pastry:

1 cup sifted enriched flour
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons cold water (about)

Filling:

3 eggs
1 cup sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1/4 cup melted butter or margarine
1 teaspoon vanilla extract
1 cup pecan halves

Method

Pastry:

Sift together flour and salt. Cut or rub in shortening. Sprinkle with water, mixing lightly until dough begins to stick together. Wrap in waxed paper and let stand while preparing Pecan Filling. Roll out to circle 1/8 inch thick and line pie pan with it. Fill with Pecan Mixture. Bake in moderate oven (350-degrees) about 45 minutes. Serve with whipped cream if desired.

Pecan Filling:

Beat eggs. Add sugar, corn syrup, and salt and beat well. Stir in butter or margarine and vanilla extract. Add nuts. Pour into unbaked pastry shell.

Makes one 9-inch pie.