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Note: if doubling the recipe, use 7 eggs, not 8.
-
4
eggs
-
1
cup
dark brown sugar
-
2/3
cup
dark corn syrup
-
1/2
tsp
vanilla extract
-
1
tbs
bourbon, rum, or brandy
(optional)
-
1/4
tsp
salt
-
2
tbs
butter
, melted
-
1 1/2
cups
pecans
, shelled, chopped if desired
- Toast the pecans in a 350 °F oven about 10 minutes, until fragrant. Cool.
- Prepare a crust for a 9-inch 1-crust pie.
- Preheat the oven to 425 °F.
- Beat the eggs and blend in the sugar.
- Work in the corn syrup, vanilla, liquor, salt, and melted butter. Mix until it becomes a homogenous mixture, but do not overmix.
- Add the pecans and mix to coat well.
- Roll out the pie crust and line a 9-inch pie plate. Flute the edge.
- Pour the pecan mixture into the pie shell. Bake 15 minutes.
- Reduce the oven heat to 350 °F. Bake about 40 minutes more, until filling is set at the edges but unset in the center.
- Handle carefully when removing from the oven so as not to disturb the filling. Cool completely before serving.
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