Title: Pecan Pie
Categories:
Yield: 100 Servings

2 13/16 c WATER; COLD
12 oz BUTTER PRINT SURE
60 EGGS SHELL
6 lb FLOUR GEN PURPOSE 10LB
2 1/2 lb PECANS; SHELL 1 LB
1 ga SYRUP; IMIT MAPLE, #10
5 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
2 oz IMITATION VANILLA
1 oz SALT TABLE 5LB
3 oz SALT TABLE 5LB

PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN

1. SEE RECIPE NO. I-G-1 AND I-1.

2. PLACE EGGS IN MIXER BOWL; ADD SUGAR GRADUALLY WHILE BEATING AT LOW
SPEED. ADD BUTTER OR MARGARINE MIX THOROUGHLY.

3. ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.

4. PLACE 3 OZ (3/4 CUP) PECANS INTO EACH UNBAKED PIE SHELL.

5. POUR ABOUT 2 3/4 CUPS FILLING OVER PECANS IN EACH PIE PAN.

6. BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

Recipe Number: I04000

SERVING SIZE: 1/8 PIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.