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    You are in: Home / Recipes / Ny Times Pecan Pie Recipe
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    Ny Times Pecan Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    40 mins

    50 mins

    zeldamet's Note:

    From The New York Times, via cousin Michelle in Israel - thank you!

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Preheat oven to 375, parbake pie shell until golden.
    2. 2
      In a saucepan, bring the corn syrup, sugar and salt to a boil over high heat until the sugar dissolves (about 2 minutes).
    3. 3
      Very slowly, pour in a thin stream into the beaten eggs while stirring vigorously.
    4. 4
      Add the vanilla, margarine and pecans to the mixture and pour into prepared pie shell.
    5. 5
      Bake for 50 minutes or until puffed.

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    Ratings & Reviews:

    • on September 24, 2008


      Excellent pecan pie - perfect texture and just the right kind of sweet. I have made this many times and it took a while to get the hang of tempering the egg so it didn't scramble when you added the hot sugar mixture (a couple of times some of the eggs did get a bit cooked, but you couldn't tell in the finished product), but it's worth it. Great recipe!

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    Nutritional Facts for Ny Times Pecan Pie

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 619.7
    Calories from Fat 280
    Total Fat 31.1 g
    Saturated Fat 5.3 g
    Cholesterol 105.7 mg
    Sodium 535.9 mg
    Total Carbohydrate 83.9 g
    Dietary Fiber 2.8 g
    Sugars 40.6 g
    Protein 6.7 g

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