Georgia Pecan Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Pastry for 8-inch 1-crust pie
3 eggs, beaten
3/4 cp molassses
3/4 cp light corn syrup
1/2 cp very strongly bresed coffee
2 tbsp melted butter or margerine
1 tsp saalt
1 tsp vanilla
1 cp chopped pecans
1/4 cp sifted all-puropose flour
1 - prepare pastry and line pie plate.
2 - Trim edge and crimp rim into a decorative edge.
3 - Start oven at mioderate (375 degrees F.).
4 - Combine eggs, molasses, syrup, coffee, melted butter or margerine, salt, and vanilla.
5 - Mix thoroughly.
6 - Combine pecans and flour.
7 - Add to egg mixture.
8 - Stir to mix well.
9 - Pour into unbaked pie shell.
10 - Bake 40 to 45 minutes or until firm.
11 - Let cool at room temperature before cutting.
Makes 6 to 8 portions.