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Pecan Pie Recipe

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This recipe for Pecan Pie, by , is from Rappahannock Shores Association 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!

Contributor:  
Contributor:  
Kay Baber

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
1 tbsp. butter, melted
1 tsp. vanilla extract or vanilla paste
1 cup whole pecans
1 refrigerated pie crust (or can make pie crust from scratch for a 9-in. pie)

Directions:
Directions:
Preheat oven to 350.
Roll out the refrigerated crust to fit a 9-in. pie plate, and then place crust in plate.
Filling
Beat eggs slightly just until whites and yolks are mixed. Stir in sugar, then add corn syrup, melted butter, and vanilla and mix.
Arrange pecans in a pattern on the bottom of the pie shell and then pour in the egg/sugar mixture. They will float to the top during cooking.
Bake pie in the lower third of oven for 50-55 minutes, or until a knife inserted halfway between the center and the edge of the pie comes out clean. The filling will jiggle in the center, but will firm up as it cools. Serve warm or at room temperature, but refrigerate left-overs.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
I gleaned this recipe from the Richmond Times Dispatch, December 18, 1986. I find that the prettiest pie is made if I pour the filling into the crust, and then individually place the pecans on the top of the filling. Also if you want to add a half cup (or more) of chocolate chips, I would spread them on the bottom of the crust before pouring the filling (they retain their shape after cooking).

 

 

 

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