*****(oh crappy pic!)*****
Yep, you got that right- today is Pi Day. As in Math. In honor of my daughter Lindsay, who earned her BS in Mathematics, we shall have pie, which is especially fortunate since she is in town for the weekend!
This is a pie I have made for years, the filling is from an old cookbook, Betty Crockers' Good and Easy(1954). It is our family's favorite pecan pie- we don't care for the usual goo made with corn syrup. I use double the pecans that this recipe calls for.
Southern Pecan Chess Pie
1 unbaked pie crust for 10 inch pan
1 c brown sugar ( packed)
1/2 c superfine sugar
1 T flour
2 eggs
1 t vanilla
1/2 c butter, melted
1 c pecans
Heat oven to 375 degrees. Mix together sugars and flour. Beat in thoroughly butter eggs, vanilla, milk. Fold in pecans. Pour into pastry lined pan. Bale for 40-50 min. Directions are to serve slightly warm, with whipped cream or plain. Mark likes to eat the pie best COLD.
This is a pie I have made for years, the filling is from an old cookbook, Betty Crockers' Good and Easy(1954). It is our family's favorite pecan pie- we don't care for the usual goo made with corn syrup. I use double the pecans that this recipe calls for.
Southern Pecan Chess Pie
1 unbaked pie crust for 10 inch pan
1 c brown sugar ( packed)
1/2 c superfine sugar
1 T flour
2 eggs
1 t vanilla
1/2 c butter, melted
1 c pecans
Heat oven to 375 degrees. Mix together sugars and flour. Beat in thoroughly butter eggs, vanilla, milk. Fold in pecans. Pour into pastry lined pan. Bale for 40-50 min. Directions are to serve slightly warm, with whipped cream or plain. Mark likes to eat the pie best COLD.
1 comment:
Yay!! I am glad someone else celebrated PI day!!
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