Silver Palate’s Pecan Pie

It’s been a whirlwind of a few weeks complete with Thanksgiving and birthday festivities (more on that later). Ryan and I were so lucky to have spent Thanksgiving with our families in Providence (RI), Queens, Staten Island, and Vestal, NY. It was a lot of traveling by car, but so worth it! As a tribute to the holidays, here is a pecan pie recipe that I made a couple weeks ago from Silver Palate Cookbook by Julee Rosso and Sheila Lukins. It was very tasty with a nice crunch and the perfect amount of sweetness. This would be a perfect addition to your holiday table. Enjoy!

Pecan Pie

From Silver Palate Cookbook

4 eggs

1 cup dark brown sugar

3/4 cup light corn syrup

1/2 teaspoon salt

1/4 cup melted sweet butter (1/2 stick)

1 teaspoon vanilla extract

2 cups shelled pecans, chopped

9″ unbaked pie crust

1/3 cup shelled pecan halves

1. Preheat oven to 400°. Line a 9″ pie pan with the pastry. (I used the pie crust recipe from the Silver Palate Cookbook, but you can use your favorite).

2. Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs, and mix thoroughly.

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3. Sprinkle chopped pecans in pastry-lined pan, pressing gently into bottom and sides of pastry.

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4. Pour egg mixture over pecans.

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5. Set pie on the middle rack of oven and bake for 10 minutes. Reduce heat to 325° and bake for 25 to 30 minutes longer, or until set.

6. Remove from oven. Decorate edges with reserved pecan halves. Let cool to room temperature before serving.

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-Lisa

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