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Elaine Bolton's We-Can't-Have- Thanksgiving- Without-This Pecan Pie
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"What makes this the recipe? The cane syrup makes the pie 'dark' and gives a special taste; it is loaded with pecan halves, and most of all, it is filled with love and tradition --- no other pecan pie tastes this good!" says contributor Elaine Bolton.
Hands on time: 10 minutes Total time: 1 hour and 5 minutes Serves: 8
Ingredients:
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Elaine Bolton's We-Can't-Have-Thanksgiving-Without-This Pecan Pie
3 eggs
2/3 cup granulated sugar
1/4 teaspoon salt
1/3 cup unsalted butter, melted
1/4 cup cane syrup
3/4 cup dark Karo syrup
2 cups pecan halves
1 9-inch deep dish pie shell, unbaked
Instructions:
Preheat the oven to 350 degrees. Beat the eggs slightly. Add sugar, salt, butter, syrups and pecans. Bake until the custard sets, about 55 minutes. This pie browns very easily so watch it and cover with aluminum if necessary during the last minutes of baking. If you are baking two or more pies at the same time, mix each separately as it is very difficult to divide the mixture.
Nutrition:
Per serving: 554 calories (percent of calories from fat, 53), 6 grams protein, 63 grams carbohydrates, 3 grams fiber, 34 grams fat (8 grams saturated), 100 milligrams cholesterol, 298 milligrams sodium.
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