Granny’s Butter Pecan Pie

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Pecan pie was my father-in-law’s favorite pie on Thanksgiving. Sometimes he would have half a slice of pumpkin and half a slice of pecan with a generous dollop of whip creme. If you are lucky enough to live in Georgia peans are sold in huge bags along roadside stands. But I live in the north so off to my local grocery store I go.

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If you find a store that sells nuts in bulk give them a try.  They seem to be as close to fresh pecans as I can find.  I buy the pecan halves but pieces will work as well.

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Ingredients

  • 1 unbaked pie crust
  • eggs
  • 1/4 tsp salt
  • 1/3 cup melted butter
  • 1 cup dark brown corn syrup
  • 1 cup pecans ( see note below for instructions)

Preheat oven to 350.  Stir eggs, sugar, dark corn syrup, salt, and melted butter until well mixed. Pour into shell and bake for 45 minutes checking to see if set. {If crust becomes too brown cover with tinfoil and continue to bake.}

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If you are feeling a little creative push pecan halves into crust before filling and baking.  The pecans will float to the top while the filling bakes underneath.

 

 

 

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