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Southern Pecan Pie

Pecan pie is one of my favorites. My father used to make them when I was a child. This is a recipe based on one in an old cookbook that belonged to him. My daughter and I made this version for Christmas and decided to add the leaf motif around the outer edge. Hope you enjoy it.
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Total Time: 1.5 hours including prep time

Yield: 8+ slices

Source: Based on recipe from The Encyclopedia of Cookery, 1948

Ingredients:

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Steps:

  1. Preheat oven to 350 degrees F.
  2. Partially bake pie crust, approximately 7-10 minutes or until light brown. Remove from oven and set aside.
  3. Cream butter and sugar.
  4. Add Karo syrup and continue creaming.
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  6. Blend thoroughly.
  7. In a separate bowl, beat the eggs.
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  9. Break pecans into medium to small pieces and measure.
  10. Beat the eggs into the bowl with the sugar, butter, and syrup mixture. Add the salt, vanilla, and nuts.
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  12. If you are going to add the leaf accents, roll out your pastry scraps now and prepare your shapes. We had a small leaf cookie cutter, but you can free hand cut them as well.
  13. Turn filling into partially baked pastry shell (add leaves) and return to 350 degree F oven.
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  15. Bake for 50-55 minutes, or until the filling is completely set.
  16. Cover the edges with foil or a pie edge cover at approximately 45 minutes, to prevent the edge from getting too brown.
  17. Check with a toothpick to make sure the filling is completely set.
  18. Let cool to room temperature. Slice and serve. Yummy.

This time my daughter and I decided to dress the pie up a bit by adding leaf shapes to the outer edge. For this you would need to use an additional frozen crust or use the scraps, if you make your own dough.

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