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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Pie for One Recipe

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This recipe for Pecan Pie for One, by , is from Ruby's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruby Barnes


Shortbread crust

2 1/2 tablespoons butter
2 tablespoons sugar
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon salt

Preheat oven to 350. In a bowl, cream butter and sugar until light and fluffy.
Add flour, cornstarch and salt, mix until combined.
Press dough onto bottom of lightly greased 5 baking dish.
Bake 12-15 minutes or until light golden.
Set aside and prepare filling.

Pecan Pie Filling

1/4 cup corn syrup
1 egg
1/4 cup sugar
Pinch salt
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
1/3 cup pecans

Mix corn syrup, egg, sugar, butter and vanilla in a bowl using a spoon.
Stir in the pecans.
Pour filling over the shortbread crust.
Bake on center rack of oven for 30 minutes.
Remove from oven and let pie cool on a wire rack for 2 hours.




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