Pecan Pie

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This pie is also good prepared with walnuts.

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Pecan Pie

This pie is also good prepared with walnuts. Preferably buy walnuts in their shells as they often taste rancid when sold shelled.

To prepare the pie with semi-salted butter omit the salt in the recipe.

portionServings:6

Preparation15 minsCooking40 minsTotal55 mins

 1 unbaked 9-inch pie crust
 3 eggs
 130 g (2/3 cup) sugar
 1/2 teaspoon salt
 75 g (1/3 cup) unsalted butter, at room temperature
 1 cup corn syrup
 120 g (1 cup) pecans

1

Set the oven rack in the lower third of the oven. Preheat the oven to 375°F.

2

Line the pie plate with the unbaked pie shell.

3

In a large bowl, whisk the eggs, sugar, salt, butter and syrup until blended; butter particles will be noticeable. Add the pecans, stir with a spoon and pour into the pie shell.

4

Bake for 40 to 50 minutes until the pie seems firm but moves slightly in the center when the pie plate is shaken. Let cool 2 hours before serving. It is normal for the pie to lose volume as it cools. This pie can be refrigerated 5 days and freezed 2 months in a big freezer. Serve at room temperature.

Ingredients

 1 unbaked 9-inch pie crust
 3 eggs
 130 g (2/3 cup) sugar
 1/2 teaspoon salt
 75 g (1/3 cup) unsalted butter, at room temperature
 1 cup corn syrup
 120 g (1 cup) pecans

Directions

1

Set the oven rack in the lower third of the oven. Preheat the oven to 375°F.

2

Line the pie plate with the unbaked pie shell.

3

In a large bowl, whisk the eggs, sugar, salt, butter and syrup until blended; butter particles will be noticeable. Add the pecans, stir with a spoon and pour into the pie shell.

4

Bake for 40 to 50 minutes until the pie seems firm but moves slightly in the center when the pie plate is shaken. Let cool 2 hours before serving. It is normal for the pie to lose volume as it cools. This pie can be refrigerated 5 days and freezed 2 months in a big freezer. Serve at room temperature.

Pecan Pie

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