This recipe came to me courtesy of Yinzerella over at Dinner is Served 1972.

I don’t know how she could bear to part with these amazing vintage recipe cards but that’s just the kinda gal she is!

They came in the post one day and I absolutely treasure them. I would love to make a whole Thanksgiving dinner with these recipes, and I might just do it too!

For now though, I proclaim Shirley’s recipe for Pecan Pie to be a big hit!

I served up to chums at work for Anne’s birthday, and it was devoured with gusto.  A couple of people said that they liked the GOOEYNESS of it.  I did too.  It was the best Pecan Pie I have made yet.

I will be anglicizing this recipe for the Murder, She Cooked cookbook, translating all the measurements to grams, but meanwhile just to say this.

We can’t get corn syrup here in the UK, at least, I have never seen it anywhere.  I’ve heard tell that golden syrup can be substituted but I haven’t tried it.  I happened to have corn syrup to hand (I have NO IDEA where it came from) but I will try this again with golden syrup.  I have no doubt work chums will be very happy to see it…

Also, I used my own recipe for shortcrust pastry rather than Shirley’s so if you make this, please let me know how Shirley’s pastry turns out.

Shirley Jones’ Pecan Pie

Crust:

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup shortening

1 tablespoon butter or margarine

2-3 tablespoons cold water

Filling:

3 eggs

1/2 cup sugar

1 cup light corn syrup

1/4 cup butter or margarine, melted

1 teaspoon vanilla essence

1 tablespoon all-purpose/plain flour

1/4 teaspoon salt

1 and 1/2 cups broken pecan pieces

Preheat oven to 375 degrees F.  For the crust, in a small mixing bowl, mix flour and salt.  Cut in shortening and butter until mixture forms coarse crumbs.  Sprinkle with water, 1 tablespoon at a time, stirring with a fork until particles are moistened and cling together.  Shape dough into a ball.  Flatten slightly.  On floured board, roll dough to circle at least 2 inches larger than an inverted 9-inch pie plate.  Ease into plate.  Trim and flute edges.  Set aside.

For the filling, in a medium mixing bowl, blend eggs and sugar.  Add remaining ingredients except for pecans.  Mix well.  Stir in pecans.  Pour into pie crust.  Bake until set.  40 to 50 minutes.  Cool.

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