Pecan Pie

Prepare pastry for 1-9″ deep dish pie (recipe posted 12/04/2017)

3 eggs

2/3 cup white sugar

1/2 tsp salt

1/3 cup butter, melted

1 cup corn syrup

1 cup pecan halves for top of the pie AND

1 cup pecan pieces or halves

Heat oven to 375 degrees.  Prepare pie crust as directed.  Beat eggs, sugar, salt, margarine, and syrup, with electric mixer.  Stir in 1 cup of pecan pieces.  Pour into pastry lined pie plate. Decorate the top of the pie with nice pecan halves starting on the outside and working into the middle. Add pie ring or aluminum foil to keep from burning the edges of the crust for the first 30 minutes or so and then remove the foil or ring and finish baking.  I got my pecans a little brown here, but this was still a very good pie!

Bake until set, about 40 to 50 minutes. Cool slightly before serving or cool completely.

DO AHEAD: Bake the pie, cool for 2 hours. Freeze uncovered for at least 3 hours.  Wrap and return to the freezer.  Do not store longer than 1 month.  Before serving thaw pie in refrigerator.




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