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Ingredients
US|METRIC
4 SERVINGS
- pecan pie (Classic Southern)
- 2 pie shells (probably just trying to stretch it out as far she could. I'm sure that's the way Granny Garvin made them, too. She would cook her pies on 275 degrees "for an hour or so". I raised the temperature to 300 degrees to compensate for the larger amount of filling in the single pie. I sort of followed her instructions to "put the pie on the top rack". I placed the rack higher than the center of the oven but didn't go all the way to the top. I think my racks go higher than hers did. Her recipe didn't indicate that the butter should be melted. I made that assumption. Given that I used unsalted butter, I added a pinch of salt. I increased the amount of pecans from 1 1/4 cup to 1 1/2 cups.)
- pie (The filling in this, maintains a lot of its syrupy character. That's what appeals to my husband. He says he prefers Aunt Bea's syrupy pecan pie to cakey pecan pies.)
- pecans
- pie shell
- 1 1/4 cups pie shells (and divide the filling between two, . My daughter, Amy, has taken on the responsibility of making Aunt Bea's Pecan Pies for all our family gatherings. She always makes them just as Aunt Bea did. I can't look at those pies without thinking of Aunt Bea in her glory days. They also make me think about how these pies were used to feed lots of people when food was probably scarce.)
- 1 pie shell (unbaked)
- 3/4 cup sugar
- 3/4 cup karo syrup
- 2 eggs (beaten)
- 1 tsp. vanilla extract
- 1/8 tsp. kosher salt (omit if using salted butter)
- 2 Tbsp. butter (melted)
- 1 1/2 cups pecans (chopped)
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