Penelope's Recipe Box

Even if it is getting toward Thanksgiving, it’s not much of a holiday when your boyfriend asks you to move in and then gives you a copy of “The Fannie Farmer Cookbook” as a welcome present. Still, when you’re back living on your own, you’ll be glad you have it. Fannie Farmer doesn’t fuss, and if you use her recipes, neither will you. Fannie also suggests you serve this very rich pecan pie in small wedges. Penelope agrees. Use Penelope’s Ultimate Pie Crust or your own favorite. A single crust is all you need.

Preheat the oven to 450°

Line a 9 inch pie pan with the dough

The Filling

1. 3 eggs slightly beaten
2. ½ cup brown or white sugar
3. ¼ tsp salt
4. 1 cup light corn syrup
5. ¼ tsp vanilla
6. 1 cup pecans, broken into pieces
7. ½ cup heavy cream, whipped
8. 1 cup whole pecans for garnish

Mix together the eggs, sugar, salt, corn syrup, vanilla and pecan pieces, and pour them into the pie shell

Bake for 10 minutes then reduce the heat to 350° and bake 35 minutes longer

Whip the heavy cream and spread over the top

Garnish with the pecan halves