This recipe for Best Ever Pecan Pie, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 unbaked 9” pie crust 1/3 c butter ½ c brown sugar, firmly packed 1 c light corn syrup 3 eggs, slightly beaten 1 tsp vanilla 1 c chopped pecans
Cream butter. Gradually blend in brown sugar. Mix in light corn syrup, eggs and vanilla. Stir in nuts. Pour into unbaked pie crust. Bake at 450° for 10 minutes. Turn oven to 300° and bake 30 more minutes (until filling is set).
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