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Hi, Kiwimom!

I don't know if the recipe you are looking for is the Deluxe Pecan Pie recipe or not.  I don't have the 1969 edition of the BC cookbook.

If you type Deluxe Pecan Pie in the search box on the right side of the screen and click on the search button, it will take you to the conversation (and recipe) for Deluxe Pecan Pie which is a BC recipe from the BC Recipe Card Library.

Give it a try and let me know if that's the recipe you're looking for.

DeeMarie

Hello,

Here are the recipes you asked for from page 330.

right hand top recipe

PECAN PIE

Pastry for 9 inch one crust pie

3 eggs

2/3 cup sugar

1/2 teas. salt

1/3 cup butter or margarine, melted

1 cup dark or light corn syrup

1 cup pecan halves or broken pecans

Heat oven to 375 degrees. Prepare pastry; Beat eggs,sugar,salt, butter and syrup with rotary beater.

Stir in nuts.  Pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set.

right side of page 3rd recipe

CHESS PIE

Pastry for 9 inch one crust pie

3 egg yolks

2/3 cup sugar

1 tablespoon flour

1/2 teaspoon salt

1 1/3 cups whipping cream

1 teaspoon vanilla

1 cup cut-up dates

1 cup chopped walnuts

Heat oven to 350.  Prepare pastry. In small mixer bowl, beat egg yolks, sugar,

flour and salt on medium speed until very thick and lemon colored.

On low speed, blend in whipping cream and vanilla.

Stir in dates and walnuts. Pour into pastry lined pie pan.

Bake 50 to 60 minutes or until top is golden.

there is also  spicy walnut raisin pie, let me know if you need that recipe.

Thank you this is definitely the recipe I am looking for, real simple.    The Spicy Walnut Raisin is the second.   I usually use the spice mix in the pecan.

Spicy Walnut Raisin Pie Recipe

Ingredients

Pastry for 9-inch One-crust Pie
3 eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup light or dark corn syrup
1/3 cup butter or margarine, melted
1/2 cup coarsely chopped walnuts
1/2 cup raisins

Instructions

Heat oven to 375F°.  Prepare pastry.
Beat eggs, sugar, salt, cinnamon, nutmeg, cloves, syrup and butter thoroughly with rotary beater.
Stir in walnuts and raisins.
Pour into pastry-lined pie pan.
Bake 40 to 50 minutes or until filling is set.

Favorite Pastry for 9-Inch One-Crust Pie

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup lard
OR
1/3 cup plus 1 tablespoon shortening
2 tablespoons cold water (2 to 3 tablespoons)

Mix flour and salt. Cut in lard until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into ball; shape into flattened round on lightly floured cloth-covered surface.

Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.