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Texas Pecan Pie

by Shannon Swindle
Pastry Chef, Abacus Restaurant

Yield: 12 servings

12-inch tart shell, blind-baked


  • 1½ cups packed brown sugar
  • 1 teaspoon salt
  • ¾ cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 6 ounces butter, melted
  • 3 each whole eggs
  • 3 Tablespoons milk
  • 2 teaspoons Mexican vanilla extract
  • ½ cup light corn syrup
  • 2 cups pecan halves, toasted

Place all ingredients except pecans in a bowl over simmering water and whisk until sugar dissolves. Fold in nuts and pour filling into blind-baked 12-inch tart shell. Bake at 35O°F for about 45 minutes or until filling is well browned and set. Cool completely before cutting. Serve at room temperature.


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