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I love pecan pie. Most pies from restaurants and markets, however, do not have enough pecans. This is my wife's recipe (adapted from Good Housekeeping Illustrated Cookbook), which does not have that deficiency.
1 cup dark corn syrup
½ cup sugar
¼ (½ cube) cup butter, melted
1 tsp vanilla extract
chopped pecans (about 8 oz)
pecan halves, enough to make a design covering the top of pie
9 inch unbaked pie crust
Preheat oven to 350°F. Prepare the pie crust but do not bake yet.
In a medium bowl, beat the eggs well with a wire whisk or hand beater. Beat in corn syrup, sugar, butter, and vanilla extract until well blended. Stir the pecan pieces to the mixture. Pour the mixture into the pie crust.
Place pecan halves on top of the pie, to make a design of concentric circles.
Bake the pie one hour on a cookie sheet. The pie is done when you can insert a knife or skewer into the pie about one inch from the edge and it comes out clean.
Place the pie on a cooling rack until cool. Enjoy.
At the local market, my wife buys prepared pie shells already formed and in a pie tin.
You might want to pick over the chopped pecans and pecan halves to make sure there are no pieces of nut shells.
Because I have type-2 diabetes, my wife now reduces the sugar to ¼ cup and the corn syrup to ½ cup and adds an extra dash of the vanilla extract. The pie is nevertheless excellent.
29 November 2015
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