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Oh, My Texas Pecan Pie

September 25, 2009

No matter how you slice it, this Texas Pecan Pie is a hit in the South. And there are several members of my family who have a sweet tooth for this delish dessert. It’s oh so simple to make from scratch, so don’t fret. It’s best if you prepare several hours before you intend to serve it, or the day before even. This nutty recipe yields a 9-inch pie to feed 6 or more – from the cookbook Sweet Serendipity: Delicious Desserts & Devilish Dish (page 61).

INGREDIENTS

  • 4 large eggs
  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups pecan halves (about 1/2 lb)
  • 1 unbaked pie crust
  • 1 large egg yolk, very lightly beaten

DIRECTIONS

1. Preheat oven to 375 degrees. Prepare unbaked pie crust in pie plate or dish and set aside.

2. In a medium mixing bowl, whisk the 4 eggs to loosen them. Add the sugar and corn syrup and whisk until blended. Stir in about two-thirds of your pecans, reserving the best looking, whole pieces for later.

3. Pour the pecan mixture into the unbaked pie crust. Decoratively arrange the remaining pecans on the top of the pie.

4. Bake for 40 minutes, then remove from the oven. Be very careful as the pie filling will still be liquid and very hot.

5. Brush the egg yolk over the entire surface of the pie, over pecans and crust. Return to oven for 30 minutes more. Then, remove from the oven (the filling will still be liquid) and allow to cool on a rack for 1 hour.

6. Refrigerate or store at room temperature until completely set, which will require at least 4 hours. Slice into wedges. Store at room temperature.

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