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Cajun and Creole   -   Pecan Butter Pie   adapted from Prudhomme Family Cookbook

  • 8 Inch Pie Crust
  • 1/2 Cup Pecans, Dry-Roasted -- very dark
  • 3 Large Eggs
  • 1 Cup Sugar
  • 1 Cup Dark Corn Syrup
  • 2 Tablespoons Unsalted Butter -- melted
  • 1 1/2 Teaspoons Vanilla
  • 1/8 Teaspoon Salt
  • 1 Cup Pecan Halves
Directions Process the roasted pecans in food processor until they make a smooth butter. 2 to 3 minutes. Place eggs in medium bowl and beat until frothy. add sugar, corn syrup, butter, vanilla, salt and pecan butter. Beat on medium speed until well mixed. stir in unroasted pecans. Pour mixture into the pie crust place on cookie sheet and bake at 350 degrees for 40 minutes. reduce heat to 325 and cook until the filling is browned on the top and the crust edges lightly browned about 40 more minutes. remove from oven and cool for at least 30 minutes.
Serves 8
Time to Make 0:00

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