Shirley's Recipes

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Desserts.PecanPie History

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December 02, 2015, at 05:52 AM by 67.42.222.128 -
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December 02, 2015, at 04:56 AM by Melek - Comment added
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May 23, 2014, at 09:43 PM by 83.204.253.39 -
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May 04, 2014, at 09:32 AM by Mariana - Comment added
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May 22, 2008, at 01:10 AM by 208.151.246.21 -
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1 teaspoon vanilla\\

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1 teaspoon vanilla extract\\

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April 06, 2008, at 09:00 PM by 208.151.246.21 -
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Food Group: sugar\\

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Food Group: pie\\

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April 06, 2008, at 08:15 PM by 208.151.246.21 -
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Source: John & Ruth Lewis(Fanny Farmer)\\

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Source: John & Ruth Lewis (Fanny Farmer)\\

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April 06, 2008, at 08:15 PM by 208.151.246.21 -
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Source: John & Ruth Lewis(FannyFarmer)\\

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Source: John & Ruth Lewis(Fanny Farmer)\\

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3/4 cup sugar\\

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3/4 cup granulated sugar\\

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December 08, 2007, at 02:11 AM by 208.151.246.21 -
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Name: Pecan Pie
Key Ingredient: pecans
Preparation: mix; bake
Cuisine: American
Source: John & Ruth Lewis(FannyFarmer)
Food Group: sugar
Meals: dinner, party
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :15
Elapsed Time: 1:00
Occasion: Thanksgiving
Servings: 8

3 eggs, slightly beaten
3/4 cup sugar
1/8 teaspoon salt
1 cup dark corn syrup
1 teaspoon vanilla
1 cup broken pecans
1 9-inch deep-dish pie crust (store-bought or homemade)

Preheat oven to 425F. Combine eggs, sugar, salt, corn syrup and vanilla; blend well. Stir in pecans. Pour into pie crust. Cover outer edge of crust with foil to prevent burning. Bake for 10 minutes, then reduce heat to 350F. and continue baking for 35 minutes. Insert knife in center of pie to test doneness. Should be thick and not runny. Continue baking as needed. Cool.

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