Pecan Pie

Deluxe Pecan Pie

3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
1 cup chopped pecans
1 unbaked 9 inch pie shell

Heat oven to 400 F. To 3 slightly beaten eggs, add syrup, sugar, melted butter, vanilla, and salt. When blended, add nuts. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 400 F for the first 15 minutes. Reduce heat to 350 F and bake 30 -35 more minutes. (Filling should be slightly less set in the center than around the edge.

As made by Ethel

Libby's Pumpkin Pie

Libby’s Pumpkin Pie

2 eggs, slightly beaten
1 can pumpkin (16 oz)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1&2/3 cup evaporated milk (12 oz can)
1 unbaked 9 inch pie shell

Heat oven to 425 F. To 2 slightly beaten eggs, add pumpkin and sugar. When blended, mix in salt and spices. Gradually add the can of evaporated milk and stir. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 425 F for the first 15 minutes. Reduce heat to 350 F and bake 45 more minutes or until a toothpick inserted in the center of the pie filling comes out clean.

As made by Ethel