Thursday, January 16, 2014

The Plantation Cookbook's pecan pie, 1972

The simple splendor of it really needs no comment -- except that we have used the Junior League of New Orleans' The Plantation Cookbook before, and will remember that most things in it are loaded with retro Southern voluptuousness. They seem to have excised any recipe that did not begin with "1 stick butter ...." 

Pecan pie

Preheat the oven to 375 F. In a bowl, beat:

2 eggs
1/2 cup sugar
1/2 cup dark Karo syrup
2 Tbsp. soft butter
1 cup chopped pecans
1 tsp. vanilla

Mix well. Pour the mixture into an unbaked 8 inch pie crust. Decorate with whole pecans. Bake for 30 to 35 minutes.

"Can be baked day before. Serve hot or cold with whipped cream or brush on thin layer of (1 ounce)  melted semi-sweet chocolate."

Or why not both?

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