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Pecan Pie without corn syrup Recipe

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This recipe for Pecan Pie without corn syrup, by , is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Stahly

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
C. water
1 C. packed brown sugar
tsp. salt
stick of unsalted butter
1 Tbsp. brandy or rum (optional)
2 tsp. vanilla
2 C. pecan pieces

1- 9 inch pie shell

Directions:
Directions:
Whisk together the eggs and water until very well blended. Add the brown sugar and salt. Melt the butter and add to the mixture. Add the brandy (if using) and the vanilla.

Place pecans in the pie shell and pour the custard filling over the pecans, the pecans will float to the surface. Since 9 inch pie shells vary in depth, not all the custard may may fit. By not mixing the pecans in to the custard filling, you will possible prevent throwing away any pecans with the extra custard!

Bake at 400 for 10 minutes, then reduce heat to 325 and bake for an additional 65 minutes. Pie should be set and no longer trembles when touched.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Thanksgiving 2018 From Britta Mundhenke!

 

 

 

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