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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

Healthier Pecan Pie Recipe

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This recipe for Healthier Pecan Pie is from The Mitchell/Mays Family Cookbook, 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!


1 stick butter
1 cup brown rice syrup
1/2 -2/3 cup sucanat
4 eggs
1 teaspoon vanilla
1-1/2 cups chopped pecans
Unbaked piecrust

Preheat oven to 400. Use a 9" pan and have crust ready.

Lightly toast pecans in 350 oven for 10 minutes. In saucepan, melt butter, add brown rice syrup and sucanat. Stir with a wire whisk and leave on warm burner for sucanat to dissolve, stirring often. In bowl, beat the eggs well with whisk. Slowly pour the mixture from the saucepan into the eggs as you beat the eggs. Add vanilla and pecans. Pour into piecrust. Place foil around the edges of the crust leaving the middle uncovered.

Bake for 15 minutes at 400, then turn the temperature down to 350 for 15-20 minutes. Watch that it doesn't get too brown, but the middle should puff up and be set, not too liquid. The middle will fall some as it is cooling.




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