Never had a request before, but had a request to make another pecan pie to send with Rex’s brother, Dean, back to Oregon.  The recipe was from the infamous 1950’s vintage Betty Crocker cookbook.  The info says its a “traditional recipe from Tidewater, Virginia.  The choice among all desserts served a world renowned Williamsburg Inn in restored colonial Williamsburg.”  Ok, Williamsburg is a fun place  (If you even get there, check out the glass blowing.), so I will try this one.


3 eggs

2/3 cup sugar

1/2 tsp salt

1/3 cup melted butter

1 cup dark corn syrup

1 cup pecan halves

Pour into pastry lined pie pan.  Bake at 375 until set and pastry is brown…about 40 to 50 minutes.I couldn’t figure out what was so different…..then I remembered.  I didn’t have any dark corn syrup, so I used light.  And I didn’t have quite enough light corn syrup, so I used honey from Humboldt County (about 1/8 a cup).  That had to be the difference.  If its from Humboldt County it has to be the best.  Gee, I need an Humboldt Count fix.



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