Pecan Pie

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This pie is especially good when the pie is eaten slightly warmed. The recipe was submitted to the cookbook by Sonia Longenecker Forry.

Servings: 1 9-in. pie

3 eggs

1 - brown sugar

½ c. dark corn syrup

4 tbsp. rum

¼ c. unsalted butter (melted)

1 c. pecans

1 9-in. unbaked pie shell

Preheat oven to 375° F.

Beat eggs till they're light colored & fluffy.

Stir brown sugar, corn syrup, & rum into eggs till sugar is dissolved & everything is thoroughly mixed; then stir in butter & pecans.

Pour mixture into pie shell & bake till knife inserted into filling comes out clean (app. 40-mins.).

SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish or Pennsylvania Dutch country.) SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish or Pennsylvania Dutch country.)

Servings: 1 9-in. pie

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