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    outhern Pecan Pie

    Source of Recipe

    outhern Pecan Pie

    Southern Pecan Pie

    * 2 sticks (1 cup) butter
    * 2 cup sugar
    * 2 cup light corn syrup
    * 6 eggs, beaten
    * 2 1/2 cups lightly chopped pecans
    * 2 unbaked 8-inch pie shell
    * 1 Tbsp. Vanilla
    * tsp salt


    Preheat oven to 350 degrees F.

    In a medium saucepan, melt the butter slowly on low heat (don't let it brown). Add sugar, corn syrup and salt. Turn the heat up to medium and stir until sugar dissolves, approx. 5 minutes. Bring to a boil and let simmer (stirring occasionally) for 10 - 15 minutes or until you start to see a little color in the mixture. Remove from heat and let cool for 15 minutes. Stir occasionally while cooling.

    While mixture is cooling you can mix the other ingredients, chop pecans and/or roll out dough. I roughly chop the pecans. You can leave them whole, but I find it's easier to cut the pie if they are chopped a bit.

    Mix 6 large eggs in a bowl and add vanilla. Mix with a fork. When butter/sugar mixture has cooled off a bit, slowly add egg mixture, mixing at the same time so it doesn't curdle. Mix in pecans. Pour into the pie shells and bake for 1 hour or until firm when shaken.

    The trick doesn't lie so much in the ingredients but in a few simple tips.
    One, cook the butter and sugar mixture prior to baking the pie. This gives a head start on caramelizing. You'll end up with a chewier texture and deeper flavor.
    Two, cook your pies in 8" standard pie plates (not the deep kind), this avoids the thick custard like filling we are trying to avoid.




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