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LeRuth’s Back Door Pecan Pie

Warren Leruth didn’t publish many of his recipes, and fewer still were for dishes he served at the restaurant. The pecan pie was one of the “back door” recipes in his Front Door, Back Door cookbook, a little collection he put out in the 1970s. Here it is:

A whole freshly home made pecan pie ready to eat

  • 3 eggs
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 1 cup white Karo syrup
  • 1/2 stick butter, melted
  • 1 cup pecans
  • 1 nine-inch unbaked pie shell

Preheat oven to 350 degrees.

1. Mix eggs, sugar and syrup thoroughly. Then stir in melted butter and vanilla. Finally, stir in the pecans. Pour the mixture into the pie shell.

2. Bake at 350 degrees for 45 to 50 minutes. Cool for a half hour or more before serving.

Makes one pie.

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