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Pecan Pie Filling Recipe

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This recipe for Pecan Pie Filling, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups sugar
1/4 teaspoon vanilla
1 1/4 cups dark corn syrup
Pinch of salt
3 eggs, lightly beaten
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
l 1/4 cups chopped pecans

Directions:
Directions:
Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in electric mixer bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mixing well.
To assemble pie, spoon pecan pie filling into 1 (9- or 10-inch) pastry-lined pie pan. Fill shell evenly to the top with pecan syrup. Bake at 325 degrees 1 1/2 hours, until a knife comes out clean when stuck in pie. Store pie at room temperature 24 hours.

 

 

 

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