"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pecan Pie Recipe

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This recipe for Pecan Pie, by , is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Piecrust, fitted into a 9-inch pie plate
1 cup light corn syrup
3/4 cup light brown sugar
4 tablespoons unsalted butter (1/2 stick), melted
3 large eggs
2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
1/2 teaspoon grated orange zest
1/2 teaspoon kosher salt
2 cups pecan halves

Directions:
Directions:
1. Set an oven rack in the lowest position and heat oven to 350 F.
2. Place the pie plate on a foil-lined baking sheet.
3. In a large bowl, whisk together the corn syrup, sugar, butter, eggs, bourbon, orange zest, and salt.
4. Stir in the pecans.
5. Pour the pecan mixture into the crust and bake until the center is set, 55 minutes.
6. Let cool to room temperature before serving.

Personal Notes:
Personal Notes:
For Thanksgiving, made the night before and refrigerated overnight.

 

 

 

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