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(Recipe by Ree – The Pioneer Woman)
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
1/3 cup salted butter, melted
3 eggs, lightly beaten
3/4 teaspoons vanilla extract
1 cup finely chopped pecans
1 whole 9-inch unbaked pie crust
Preheat oven to 350 degrees. Prepare a 9-inch unbaked pie crust and spread the chopped pecans in the bottom. In a mixing bowl whisk together the sugars, salt, corn syrup, butter, eggs and vanilla. Whisk until smooth and blended. Pour the filling over the pecans and bake until the center is set and no longer jiggly. I baked mine a little over an hour but started checking at about 55 minutes. Oven temperatures so use your best judgment. Cool to room temperature and refrigerate until ready to serve.
Hey thanks so much for stopping by today! We truly enjoyed our Thanksgiving holiday and all the company that came to share it with us. I cooked for 10 and believe it was all tasty. This pie was a big hit and will be made again. I have a good leftover recipe for turkey and will post it on Wednesday.
Did you put up all your Christmas decorations this past weekend? I didn’t – but hope to soon.
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