• I found this recipe in an old cookbook. It looks like a sweet egg pie with the sirup(yes, that is how syrup is spelled).
  • 1 cup corn sirup
  • 1/2 cup sugar
  • 4 tablespoons butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 recipe Southern Pastry
  • Southern Pastry:
  • 2 cups sifted flour
  • 1/2 tsp. salt
  • 1 cup shortening
  • 6 Tbsp. ice water


Cook sirup, sugar and butter together until thickened. Beat eggs until light, pour sirup over them, add vanilla and blend. Line a piepan with pastry and pour in filling. Bake in hot oven (425 degrees F.)10 minutes; reduce temperature to slow(325 degrees F.) and bake 20 minutes longer or until filling is firm. Makes 1 (8-inch) pie. Sprinkle 1/2 cup pecan meats over top before baking.

Southern Pastry:
Mix flour and salt, cut shortening into flour; add water a tablespoon at a time,using only enough to make a workable paste; too little will leave it crumbly. This pastry, being exceedingly rich, must be handled deftly. Roll out pastry and lie piepan. Makes 2 (9-in.)pastry shells or pastry for 1 two-crust (9-in.) pie. Thoroughly chilling before rolling makes pastry easier to handle.

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Submitted 6/13/05.
Source: 250 Superb Pies and Pastries
Submitted By: Linda Wilson
Sirup Custard Pie