The Camellia Grill’s pecan pie is justifiably famous; oodles of ’em are eaten in-house at this beloved and venerable Uptown eatery, and they say they ship pies all over the country. They used to hand out a little card with the recipe, but they don’t anymore. Here’s what was on the card!
4 eggs
1/4 teaspoon salt
1/4 cup melted butter
1-1/4 cups light corn syrup
1-1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
1 cup chopped pecans
Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans. Bake at 350F for 45-50 minutes.
Yield: One 9-inch pie.