Pecan Pie

World Lit. 10 Honors

April 21, 2008

Pecan Pie

1 Deep Pie Shell

3 Large eggs

1 Cup Brown Sugar

Ð'Ð... cup Dark Karo Corn Syrup

Ð'Ð... cup light Karo Corn Syrup

Ð'Ð... stick of melted butter

2 to 3 tablespoons of vanilla extract

1Ð'Ñ* cup of pecans

3 tablespoons VSOP Brandy

Whipped Cream (Optional)

Begin making the pecan pie by pre-heating the oven to 375Ð'Ñ". Combine, beaten eggs corn syrup and brown sugar, gradually adding in butter, vanilla extract and VSOP Brandy, until the mixture is rid of all sugar lumps and then add in pecans (make sure to get full halves of pecans, the crushed ones look unappealing in the pie, so be sure to avoid them) and pour into pie crust to bake for 55 minutes. Make sure to check when the pie has been in the oven for 45 minutes or so to see how the pie is looking at 45 minutes it should appear boiled over and ready to make a big mess. Unless it is actually running over the pie crust it is fine and will deflate to normal size when taken out of the oven.

Pies have been baked by my dad since the late eighties/early nineties after my Dad decided to make one just for fun. Taking the recipe from a Karo Syrup bottle he began mixing the ingredients to what would be in twenty-so years an annual family tradition. When I was three or four years old, I made my first pie with my dad and we have done it every Christmas since. We make them and deliver them to family and friends and we used to deliver them to some of the elderly shut-ins

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