Betty Carter's Double Pecan Pie Recipe

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Betty Carter's Double Pecan Pie Ingredients

3 eggs
2/3 cup sugar,granulated
3/4 cup dark syrup
1/8 tsp salt
3 tbsp butter,melted
2 cup pecans,chopped
2 pie shells,unbaked,8

A Recipe for
Betty Carter's Double Pecan Pie

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Betty Carter's Double Pecan Pie Recipe
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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This is a recipe for Betty Carter's Double Pecan Pie from the recipe cookbook of Recipes-to-go (Dessert)

I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet."
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
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Betty Carter's Double Pecan Pie

There is no sincerer love than the love of food.
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Betty Carter's Double Pecan Pie Directions

1. Preheat oven to 400'F.

2. Beat eggs until blended, add sugar, syrup, salt, and beat
thoroughly. Stir in butter.

3. Put 1 cup of pecans in each pie shell. Pour liquid mixture equally
over each.

4. Place pies on a cookie sheet on middle rack of oven, bake for 10
minutes, then lower temperature to 300'F. and continue to bake until
filling is firm, about 30 minutes.

Serves: 16

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Betty Carter's Double Pecan Pie Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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