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Warren Leruth's
Pecan Pie Recipe
Bobby asks: My wife swears she used to have Warren Leruth's recipe for pecan pie, and that I was the one who lost the recipe. I have been doing searches on the internet for his recipe, but can not find it. You're my last resort. I need to get off of this damn sofa at night--my back is killing me! Tom sez: I know whereof you speak, brother. Warren Leruth didn't publish many of his recipes, and fewer still were for dishes he served at the restaurant. The pecan pie was one of the "back door" recipes in his Front Door, Back Door cookbook, a little collection he put out in the 1970s. Here it is: 3 eggs
3/4 cup sugar 1 tsp. vanilla 1 cup white Karo syrup 1/2 stick butter, melted 1 cup pecans 1 nine-inch unbaked pie shell Preheat oven to 350 degrees. 1. Mix eggs, sugar and syrup thoroughly. Then stir in melted butter and vanilla. Finally, stir in the pecans. Pour the mixture into the pie shell. 2. Bake at 350 degrees for 45 to 50 minutes. Cool for a half hour or more before serving. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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