Georgia Pecan Pie (1924?)

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   From THIS WEEK magazine, NEW YORK HERALD TRIBUNE, 17 July 1949, pg. 24, col. 2:

HOW AMERICA EATS
_Atlanta:_
_GEORGIA PECAN PIE_
by Clementine Paddleford

_It's a dream, the way_
_Callie William makes_
_it.  And our food editor_
_has found out the recipe_

FOUR states claim pecan pie for their own--Alabama, Tennessee, Mississippi and Georgia.  I have eaten this incarnate richness in each of its homelands and my choice goes to the Georgia pie made by Callie Williams, who's made 100 to 150 pies daily for 25 years.
   Callie is a pecan-pie baker for the Magnolia Tea Room in Rich's Department Store in Atlanta, the biggest and the busiest store, they claim, in the Southeast.  The store had been owned by one family for 82 years and for a quarter-century it had held to its corner at Alabama and Broad.  Just as many years it has been serving luncheons to shoppers, and pecan pie in particular.  Some 3,000 people a day eat at its tables and snack bars.  Out of this number, at least 1,000 wrap themselves around a wedge of Callie's nut pie.
   _Rich Conglomeration_
THIS pecan-pie formular has been polished and brought to perfection for a quarter of a century.  The recipe reads like a poem; it eats like a dream.  A rich conglomeration of eggs, of corn syrup, of nut halves encased in tender crust and baked to pigskin brown.  Young brides-to-be (Col. 3--ed.) --who come to Rich's from other states, to order their trousseaus just as Mama did--have lunch at the store.  They eat pecan pie and do as Mama suggests, visit the kitchen to pry the recipe out of Callie.  Sometimes she breaks down and tells how she does it.  More times she shuts her mouth tight and shakes her head "no."
   Callie had a record bake for last year--28,960 pecan pies were sliced fresh from the ovens.
(...)
(Pg. 25, col. 3--ed.)
   _Callie's Pecan Pie_
3 whole eggs
2 tablespoons melted butter or margarine
2 tablespoons flour
1/4 teaspoon vanilla
1/8 teaspoon salt
1/2 cup sugar
1 /2 cups dark corn syrup
1 1/2 cups broken pecan halves
1 unbaked 8-inch pie shell
   Beat eggs; blend in melted butter, flour, vanilla, salt, sugar and syrup.  Sprinkle nuts over bottom of unbaked pastry shell.  Now gently pour over syrup (425 degrees F.) 10 minutes.  Reduce heat to slow (325 degrees F.) and bake about 40 minutes.  Yield: one 8-inch pie to serve six.  Eat to the strum of banjos!