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Texas Pecan Pie (with Pure Cane Sugar)-Recipe/Day #292 Recipe

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This recipe for Texas Pecan Pie (with Pure Cane Sugar)-Recipe/Day #292 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup brown sugar
1/2 cup sugar
1/4 cup water
2 Tbsp flour
1/2 tsp salt
2 eggs
1/2 cup evaporated milk
1 1/2 cup pecan halves
3/4 tsp vanilla

Directions:
Directions:
Combine and beat well. Cook at 400 for 10 min then at 350 for 35 to 40 min or until puffed in center and well browned.
Crust:
1 1/3 cup flour
1/2 tsp salt
2/3 cup shortening
3 Tbsp ice water

No need to roast the pecans. Store bought are fine, freshly gathered and cracked are better.

Now, overtime I have found the rolled pie crust seem to work just as good as making one from scratch, so no issues there. If you use a 10 inch deep crust pie dish you have to cook a little longer to make sure the filling is done and turns to custard, if you use a 8-9 inch pie dish, shallow, you can get two pie out of the filling.

Although it says 35-40 minutes, it usually takes longer for me. I watch the filling. When it rises some and begins to crack like a volcano on the high parts, you know it is ready to go.

Wrap the crust in aluminum foil to keep it from burning. Let sit for at least 45 minutes to an hour before serving—it will be hotter than Texas black top in August to be careful. Get that stuff stuck to the roof of your mouth and you will be sorry.

Serve with Vanilla Ice Cream (Blue Bell of course) or whip cream and a cup of good coffee or tea.

 

 

 

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