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Pecan Pie Recipe

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

Rita Sobania
Added: Tuesday, November 27, 2007


1 single-crust basic pie crust
1 c. sugar
1 1/2 c. plus 2 tbsp. dark corn syrup
7 tbsp. unsalted butter cut into large pieces
1/8 tsp. salt
4 large eggs, lightly beaten with a fork, at room temperature
1/2 tsp. vanilla extract
1 1/2 c. pecan halves

1. Place the pie crust in the pie plate and refrigerate it until ready to use.
2. Preheat the oven to 350.
3. Heat the sugar and corn syrup in a small saucepan over low heat, stirring occasionally, until the sugar is dissolved, about 5 minutes. Transfer the mixture to a medium-size bowl.
4. Stir in the butter and the salt and allow the mixture to cool for 8 - 10 minutes, stirring occasionally.
5. Add the eggs and vanilla to the cooled sugar mixture while beating constantly with a whisk. Stir in the pecans. Pour the filling into the pie shell.
6. Bake the pie on the center oven rack until the top is fully risen, set, and crisp to the touch, 50 - 55 minutes. The surface will be covered with little cracks that will settle.
7. Remove the pie from the oven and cool it on a rack. Serve the following day with ice cream or whipped cream.

Number Of Servings:
Number Of Servings:
12 - 16




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