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Pecan Pie

Pecan Pie

Any Southern cook, worth his or her weight, has a stash of pecans in their freezer. It’s just as natural as having milk and eggs in the fridge. Cracking them and picking out the meat is no easy task. It sure is nice to have bags of pecans ready to use when you need them. They’re good to eat cold, too.

3 eggs, beaten
1⁄2 cup sugar
2 tablespoons unsalted butter, melted 1 cup Karo syrup, light
1 1⁄2 cups chopped pecans
1 teaspoon vanilla extract
Pinch of salt
9-inch pie shell, unbaked

Preheat the oven to 350 degrees.

Mix together the eggs, sugar, syrup, pecans, extract, and salt. Pour into an unbaked pie shell. Bake in a 350 degree oven for 45 minutes, or until firm but not hard.

Serves: 8 people

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