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Pecan Pie

(by Kelly Victoria)


1 3/4 c. white sugar

1/4 c. dark corn syrup

1/4 c. butter

1 T. cold water

2 t. cornstarch

3 eggs

1/4 t. salt

1 t. vanilla extract

1 1/4 c. chopped pecans

1 (9-inch) unbaked pie shell

Preheat oven to 350 F.

In a medium saucepan, combine sugar, corn syrup, butter, water, and cornstarch.

Bring to a full boil, remove from heat, and allow to cool.

In a large bowl, beat eggs until frothy.

Gradually beat in cooled syrup mixture.

Stir in salt, vanilla, and pecans.

Pour into pie shell.

Bake 45 - 50 minutes, or until filling is set.


(Read Biting the Bullet, the story that accompanies this recipe.)

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