Pecan Pie III
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 1-crust piue
1/2 cp heavy cream
1/2 cp dark corn syrup
1/8 tsp salt
1 cp sugar
1 tsp vanilla
2 tbsp butter or margerine
1 1/2 cps broken pecans
1 - Prepare pastry.
2 - Line 9-inch pie plate.
3 - Trim edge and flute rim into a decorative border
4 - Start oven at moderately hot (400 degrees F.)
5 - Combine remaining ingredients in glass container of blender.
6 - Cover and blend about 10 seconds or until nuts are coarsley chopped.
7 - Pour into unbaked pastry-lined plate.
8 - Bake about 35 minutes or until crust is browned and filling puffs up.
9 - Remove from oven.
10 - Let cool at room temperature.
Makes 6 to 8 servings.