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Pecan Pie

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"From the women of All Saints' Episcopal church in New Orleans, where they can flat out cook!"

Serves 6-8 | Prep Time 10 minutes | Cook Time 45 minutes, cool time 1 hour

Why I Love This Recipe

The South is almost as full of pecan recipes as pecan trees. I love this one, taken from a collection of New Orleans and Louisiana recipes called La Bonne Cuisine. The title of the book alone made me want to cook its yummy recipes. The classic rich buttery pecan flavor of this pie connects me to my Southern roots, full of family love, laughter and hospitality. Enjoy, y'all!

Ingredients You'll Need

1/2 cup butter or margarine
3/4 cup light brown sugar
2 Tbsp flour
3 eggs, slightly beaten
1 cup light Karo syrup
Dash of salt (about 1/8 tsp)
1 tsp vanilla
1 cup pecans (1/2 chopped, 1/2 halves)
1 (9 inch) pie shell, unbaked
sheet of foil


In a large bowl cream together (mix until creamy) butter, brown sugar and flour.

Add the eggs and beat the mixture until it is smooth. Then mix in the Karo syrup, salt and vanilla.

Spread the chopped pecans in the bottom of the unbaked pie shell and pour the mixture over them. Top with the pecan halves, placed around the edge decoratively.

Bake the pie at 350 degrees with a sheet of foil laid over the top for 35 minutes (this keeps the pie crust and pecans from browning too much). Remove the foil and bake another 10 minutes.

Cool the pie for 1 hour. Serve immediately or refrigerate or freeze for later use.

Pairs Well With

Goes great with Blue Bell vanilla ice cream

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