PECAN PIE #DESSERT #PIE

I used to be frightened of Pecan Pie when I was a young lady. Truly. It was in the not insignificant rundown of dishes and fixings that I really thought would execute me on the off chance that I tasted them. Peas were on the rundown, as well. Messy Joes frightened me to death. In the event that I saw pizza, I'd shout. What's more, Miracle Whip, bananas, and tea gave me nightmares.I was a bizarre youngster. I loved potato chip sandwiches.

What's more, in any case, Miracle Whip, bananas tea still give me bad dreams. Be that as it may, as a grown-up, I'm capable not to harp on the negatives throughout my life. It's about development with me.

Supernatural occurrence Whip, bananas, and tea aside, I'll be perpetually grateful that Pecan Pie has been effectively separated the rundown. I started tasting it at Thanksgiving supper around ten years prior—that would have been directly around the time I was encountering some brutal flood in pregnancy or lactation hormones, so my hunger most likely requested it—and gradually however definitely, it's soar to the extremely top of my record-breaking most loved pies on this planet.

Do you adore Pecan Pie as much as I? Do your eyes fold once again into your head when you taste the sweet, custardy, sugary—caramely—goodness? Or on the other hand would you say you are among the terrible people who has never attempted Pecan Pie? I realize you're out there, and in case you're tuning in, it would be ideal if you please hear me out: make it this Thanksgiving. Out it an attempt. It's basic. It's generous. It's fundamental. What's more, it's simply so great.

INGREDIENTS:

• 1 whole Unbaked Pie Crust
• 1 cup White Sugar
• 3 Tablespoons Brown Sugar
• 1/2 teaspoon Salt
• 1 cup Corn Syrup
• 3/4 teaspoons Vanilla
• 1/3 cup Melted Butter (salted)
• 3 whole Eggs, Beaten
• 1 cup (heaping) Chopped Pecans

INSTRUCTIONS:

• First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen.
• Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. 
• Pour chopped pecans in the bottom of the unbaked pie shell. 
• Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.

For more detail :http://bit.ly/2SIGdpC

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