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Thanksgiving Pecan Pie

October 27, 2014

Pecan Pie Ingredients

1 cup light corn syrup

1 cup sugar

1/4 cup packed brown sugar

3 eggs, beaten

1/3 cup (2/3 stick) butter, melted and slightly cooled

1/2 teaspoon salt

3/4 teaspoon vanilla extract

1 heaping cup finely chopped pecans

1 unbaked Perfect Pie Crust, rolled out and prepared in a pie pan

Cooking Directions

1. Preheat the oven to 350 F

2. In a large bowl, combine the corn syrup…

3. The sugar…

4. The brown sugar…

5. The eggs…

6. The butter, salt, and vanilla. Whisk the mixture until it’s totally combined.

7. Place the chopped pecans in the bottom of the pie crust…

8. Then pour the sticky mixture right over the top.

9. Cover the pie in foil and place it on a baking sheet. Bake the pie for 35 minutes. Remove the foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or pecans. (If it seems to be browning to quickly, cover it with foil again.)

10. The pie should not be overly jiggly when you remove it from the oven. If it is, just continue baking it in 5-minute intervals until it’s done.

11. Let the pie cool before slicing it into wedges…

And absolutely devouring it!

Variations: Serve with Sweetened Whipped Cream. Serve with Cinnamon Ice Cream.

Makes 8 to 12 Servings          Happy Thanksgiving!!! Enjoy!

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