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Volume III
November 22, 2013


Weekly Home / Recipe Center

Pecan Pie

Serving size: 5
Calories per serving: 430


(possibly leftover from Thanksgiving)


Ingredients:




1 cup chopped pecans

1 pinch salt

1 teaspoon vanilla extract

3 eggs, beaten
1 (9 inch) pie shell
3/4 cup light corn syrup
3/4 cup white sugar


Directions:

Preheat oven to 350 degrees F (175 degrees C).
Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.
Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.


Cook's Note: This recipe goes good with a little bit of bourbon or rum for a little bit of a different flavor and to help cut the sweetness.


Recipe formatted with the Cook'n Menu Planning Software from DVO Enterprises.


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