TZUTC: -0800
MSGID: 35150.fidonet_cooking@1:105/500 2d8f75a9
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan Pie
 Categories: Pies
      Yield: 1 Pie
 
           Pastry;
           - for one-crust pie (9")
    2/3 c  Sugar (158 ml)
    1/3 c  Butter (79 ml); melted
      1 c  Corn syrup (237 ml)
    1/2 ts Salt (2 ml)
      1 c  Pecan halves (237 ml)
      3    Eggs
 
  Heat oven to 375?F (190?C). Prepare pastry. Beat sugar, butter, corn
  syrup, salt, and eggs with hand beater. Stir in pecans. Pour into
  pastry-lined pie plate.
  
  Bake until set, 40 to 50 minutes. Refrigerate until chilled, at least
  2 hours. Refrigerate any remaining pie immediately.
  
  Brandy-Pecan Pie:
  
  Decrease corn syrup to 3/4 cup and beat in 1/4 cup brandy.
  
  Recipe FROM: Betty Crocker's Cookbook, General Mills, 1986

  Recipe FROM: 
 
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