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Make the pie filling. Add the corn syrup, brown sugar, flour, vanilla, and salt to the bowl with the chocolate, then whisk until smooth and combined. Whisk the eggs. In a separate bowl, whisk together the eggs and egg yolk. Add into the pie filling and whisk again until smooth and combined. Add the pecans.
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Instructions. Preheat the oven to 275 F. Melt the butter in the top of a double boiler or in a heat-proof bowl set over barely simmering water. Remove top of double boiler (or bowl) from over the water and stir in sugar and salt. Add eggs and stir until blended, then stir in the corn syrup and vanilla. Return top of double boiler (or bowl) to.
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Pick out and reserve 4 ounces (1 cup) of the prettiest pecan halves and set aside for topping the pie. Coarsely chop the remaining 4 ounces (1 cup) pecan halves until the pieces are no larger than chocolate chips. Coarsely chop 3 1/2 ounces bittersweet or semi-sweet chocolate, if necessary. Remove the pie crust from the refrigerator and place.
Classic Southern Pecan Pie
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Remove from the heat. In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla. Pour the chopped pecans into the pie shell.
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6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm. 7. FOR PIE: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup.
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Pinch with your fingers - it should come together - if not, add 1/2 tbsp water until it does. Don't blitz longer than 20 seconds. Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2" thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
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Instructions. Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray and line with parchment paper. Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form.
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RECIPE COLLECTION. Mix all together the sugar, light corn syrup, eggs, cornstarch, butter, vanilla, and the salt in a large bowl. Then add the pecans! Pour into an unbaked pie shell. Heat oven to 350°F and bake pie for 45 minutes or until it sets in the middle. SUPPORT THIS RECIPE BY SHARING!
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Prep the oven: Preheat the oven to 350°F. Make the filling: To the bowl of your mixer add the corn syrup, brown sugar, cocoa powder, flour, eggs, butter, vanilla, salt and mix using the whisk attachment until smooth. Stir in half the pecans using a spatula. Pour the pecan mixture into the pie crust.
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Add sugar, mix for 30 seconds and turn off heat. Mix in corn syrup. Let mixture cool slightly. Add eggs, bourbon, vanilla, and salt, and mix until well combined. Spread chopped pecans and 120g chopped chocolate evenly inside the chilled pie shell. Pour filling over the pecans and chocolate.
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Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans. 8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours.
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Stir in the eggs until uniform. Add sweetened condensed milk and vanilla extract, stir to combine. Mix in pecans until coated, then pour pie filling into parbaked pie crust. Bake on the bottom rack for 25 minutes. Cover the edges of the pie with foil or a pie shield and return to the oven to 15-20 more minutes.
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American. Make Ahead. Dessert Pies. Holiday. Thanksgiving. A pecan pie without corn syrup. We certainly don't miss it. SERVES 8 to 10. TIME 1½ hours, plus 1 hour cooling and 3 hours chilling.
Pecan Pie Recipe {BEST & Easiest 10 Minute Prep Time!} Lil' Luna
Pour the pecan mixture into the hot pie shell. Place a pie shield around the edges of the crust. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a rack; cool completely, at least 4 hours or overnight.
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Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving. Melt chocolate chips in microwave in increments of 15 seconds, stirring after each set until melted.
