Dixie Pecan Pie

Dixie Pecan Pie
 
 Pastry for a 9" pie
 3 Large eggs
 2 tablespoons of flour
 2 tablespoons of sugar
 2 cups of dark corn syrup
 1 teaspoon of pure vanilla extract
 1/4 teaspoon of salt, if desired
 1 cup of pecan halves

Instructions:

Preheat the oven to 425ºF. Line a pie plate with pastry. Refrigerate. Beat the eggs until light. Blend the flour and sugar and add this to the eggs. Beat well. Add the remaining ingredients, blending well. Pour the mixture into the pie shell and bake 10 minutes. Reduce the oven heat to 325ºF. and continue baking about 45 minutes.

A little pecan lore from Craig Claiborne: "Pecans are, to my mind, the most Southern of nuts. One authority I know states that they were grown in Virginia long before George Washington was born and that the name derives from the American Indian word pakan. The earliest colonists in Virginia and North Carolina transliterated the word as pagan and as a result, the Pagan River, which flows through Smithfield, Virginia, was named for the abundance of pecan trees that grew along its shores and not for any pagans who lived nearby." From Craig Claibornes "Southern Cooking" Lovingly hacked into FIDO Cooking by Wesley Pitts.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini