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Melba's Swap Shop

Melba's readers offer pie recipes.
Modified: November 20, 2012 at 4:31 pm •  Published: November 21, 2012

1/2 teaspoon salt

1 teaspoon vanilla

1 unbaked (9-inch) piecrust

1 heaping cup pecan halves

Preheat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked piecrust; sprinkle with pecan halves.

Bake 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) It might even be necessary to cook it as much as 15 minutes longer, but if the crust or the pie appears to be getting too brown, cover with foil for the remaining baking time. Cool.

You can serve topped with a bit of whipped cream, but even plain, nothing tops this. It's so rich. It should serve 8 to 10.

— Cindy Sandine,

Port Ludlow, Wash.

DEAR MELBA: Here is the pecan pie I always use.

Pecan Pie

1/2 cup (1 stick) butter, melted

3/4 cup sugar

1 cup light corn syrup

4 eggs, beaten

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cups pecan halves

1 unbaked (9-inch) piecrust

Preheat oven to 325 degrees. In large saucepan, combine butter, sugar and corn syrup. Cook over low heat until sugar dissolves, stirring constantly.

Add a small amount of hot mixture to the eggs, then add eggs to the saucepan, and mix well. Stir in vanilla and salt, and mix well. Pour into the pie shell, and sprinkle with pecans. Bake 50 to 55 minutes or until golden brown. Let stand until completely cool.

— JEAN STACY, Edmond

If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.


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