Recipe: Bill's Special Edition of Texas Pecan Pie and Pecan Pie #2 - re: A Different Pecan Pie

BILL'S SPECIAL EDITION OF TEXAS PECAN PIE

1 (9-inch) pie crust, unbaked
1 1/2 cups pecan pieces
1 cup sugar
3 eggs, lightly beaten
1/2 cup light Karo corn syrup
1/2 cup dark Karo corn syrup
1/2 cup butter or margarine, melted
2 teaspoons cornmeal
1 heaping teaspoon flour
1 dash salt
1 tsp vanilla or butternut extract

Line pie pan with pastry and flute edges. Sprinkle pecan pieces evenly over bottom of crust.

Mix all ingredients for the filling together until smooth. Pour into pie crust.

Bake in preheated 350 degree F oven for 1 hour or until filling is almost set. If pie begins to brown too quickly before filling is set, place piece of aluminum foil over pie to retard further browning. (It should jiggle a little.) Cool completely before cutting.

Serve with generous amounts of whipped cream.

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PECAN PIE #2

1 cup sugar
1 cup Karo light corn syrup
1 cup pecans, chopped
3 eggs, lightly beaten
1/2 stick (1/4 cup) butter, melted
3 tablespoons corn meal
1 teaspoon vanilla
1 pinch salt
1 unbaked pie shell

Mix all ingredients for the filling together in bowl. Pour into pie shell,

Bake 1 hour at 300 degrees F. Allow to cool and serve.