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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pecan Pie - Jelly Roll Pan Size Recipe

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This recipe for Pecan Pie - Jelly Roll Pan Size is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/2 Cup Flour
1/2 teaspoon Salt
1/2 Cup Crisco
5 Tablespoons Ice Water

Filling:
2 teaspoons Vanilla
6 Eggs
Dash of Salt
1 1/3 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Dark Corn Syrup
2/3 Cup Melted Butter
2 Cups Pecans
Directions:
Directions:
Make 2 pie crusts.
Pat into Jelly Roll pan.

In a separate bowl, beat eggs with sugar, then add the remaining ingredients. Sprinkle with Pecans.

Bake at 350 for 50 minutes.

 

 

 

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