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Pecan Pie


1/4 cup butter (I use margarine)
2/3 cup brown sugar
3/4 cup Karo syrup
3 Beten eggs
1 tsp Vanilla
1 tablespoon corn meal (this is the secret ingredient so don't tell)

1 cup pecans (try to get fresh southern pecans from Georgia or wherever because it really does make a difference)
1 Pie Crust

Mix everything except the pecans and pie crust. Put the pecans in the pie crust and pour mixture over the top. Bake at 450 for 10 minutes and then turn down the oven to 350 and bake for another 30 minutes in glass (45 minutes in something opaque.) A toothpick should come out clean and the top should be a dark golden brown.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.