RICHARD'S PECAN PIE
I know I will be criticized by pecan pie purists, but I have always found the traditional pecan pie to be much too sweet, and I could never eat more than a couple of bites, even though I love pecans. So I developed this recipe, which is much less sweet, and which emphasizes the pecans.
Boil for three minutes, then cool:
When cool, add and mix well:
1/2 cup water *|
1/2 cup white granulated sugar *
1/2 cup brown sugar
1/3 cup butter
2 Tbsp dark molasses (optional)
Put 3 cups (10 to 12 ounces) coarsely chopped pecans into an unbaked 9" pie shell. Pour the liquid over the nuts.
1 tsp vanilla extract|
Bake 45 minutes at 350 degrees.
Serve warm or cold, with whipped cream or vanilla ice cream.
* 1/2 cup corn syrup may be substituted for the water and granulated sugar.
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© 1998 Richard Packham
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