Pecan Pie I.Desserts (Pastry and Pies) No.040
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|Yield: 100 Portions Each Portion: 1/8 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |13.00 EA | 1. See Recipe Nos. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 6LB | 3.00 Qrt | 2. Place eggs in mixer bowl; add |
|Fresh | | | sugar gradually while beating |
|Sugar, Extra Fine Gr| 5LB | 2.75 Qrt | at low speed. Add butter or |
|anulated | | | margarine; mix thoroughly. |
|Margarine | 12OZ| 1.50 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Blended Syrup | | 1.00 Gal | 3. Add syrup, vanilla, and salt; |
|Vanilla Extract | | 0.25 Cup | beat at low speed until |
|Salt | 2OZ| 2.33 Tbsp| smooth. |
|--------------------|----------|----------|-----------------------------------|
|Pecans | 2LB 8OZ| 2.50 Qrt | 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. |
| | | | 6. Bake 35 minutes or until |
| | | | filling is set. |
| | | | DO NOT OVERBAKE. |
| | | | 7. Refrigerate until ready to |
| | | | serve. |
| | | | 8. Cut 8 wedges per pie. |
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VARIATION
1. WALNUT PIE: Follow Steps 1 thru 3. In Step 4, omit pecans;
use 2 lb 8 oz (2 1/2 qt) chopped walnuts. Follow Steps
5 thru 8.