Recipe#339

Servings: YIELD: 100 Portions (13 Pies)
Portions: 1/8 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

13-1 crust pie shells, unbaked
3 qt. (60 eggs) eggs, whole
2 3/4 qt. (5 lb) sugar, granulated
1 1/2 cups (12 oz) butter or margarine, melted
4 qt. (5-No. 2 1/2 cn) sirup, blended
4 tbsp. (2 oz) vanilla
2 tbsp. (1 1/2 oz) salt
2 1/2 qt. (2 lb 8 oz) pecans, chopped

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Add sugar gradually to eggs while mixing; add butter or margarine and mix thoroughly. Add sirup, vanilla and salt; mix until smooth. Place 3 oz (3/4 cup) pecans into each unbaked pie shell. Pour 2 3/4 cups filling over nuts in each pan. Bake 35 minutes or until filling is set. Do not overbake. Cut 8 wedges per pie.

NOTE: 1. Portion size is based on the extreme richness of the filling.
2. 2 1/2 qt (2 lb 8 oz) walnuts may be substituted for the pecans.