Pecan Pie

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         FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

The woman applying for a job in a Florida lemon grove seemed way too
qualified for the job. "Look Miss," said the foreman, "have you any
actual experience in picking lemons?"

"Well, as a matter if fact, yes!" she replied. "I've been divorced three times."

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            TODAY'S RECIPE
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If the truth be told, I'm not much of a dessert eater. I will usually
take a second helping of "meat and potatoes" and skip dessert, but there
are a few dishes for which I will make an exception. This is one of
them. This is actually my mother's recipe, and I have never had a
store-bought or restaurant pecan pie that can top it. You will
frequently see this served with whipped cream, but I prefer to eat mine
naked. The pie, that is, not me.

Pecan Pie

5 eggs
1/4 cup (60 ml) melted butter
2 tsp (10 ml) vanilla extract
1/2 cup (125 ml) brown sugar
1 1/2 cups (375 ml) white corn syrup (golden syrup)
1 cup (250 ml) shelled pecans
1 9-inch (22 cm) pastry pie shell, unbaked

In a large mixing bowl, beat the eggs slightly. Add the butter
gradually, alternating with the vanilla, sugar, syrup, and pecans. Mix
until smooth and transparent, and pour into the pie shell. Bake in a
preheated 400F (200C) oven for 15 minutes, then lower the heat to 300F
(150C) and bake an additional 40 minutes.
Serves 6 to 8.
Received on Fri Nov 16 22:43:26 2007