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Pecan cream pie tastes like Bama pies
Published: 10/14/2009 11:54 AM
Last Modified: 10/14/2009 11:54 AM

A couple of weeks ago we printed a recipe for a pecan cream pie for a reader who was looking for something different to make for Thanksgiving.

She had already planned her Thanksgiving menu, all except for the pies.

Yesterday I received an email from Barbara Brooks, who tried the recipe. She says it's a winner.

"I've tried for years to find a pecan pie recipe like the little miniature Bama pecan pies you buy in the store," she said. "This recipe makes a full pecan pie and tastes a lot like the little Bama pies."

She said it's rich but not overly sweet. Another bonus... the pie doesn't become runny, so you don't have to worry about a soggy crust.

Here's that recipe, for those who missed it in print. Also, I would love to hear what pies you're making for Thanksgiving. Please let me know, whether it's something tried and true or something you're trying for the first time this year.

PECAN CREAM PIE

3/4 cup light brown sugar
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup light corn syrup
2 eggs, slightly beaten
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
1 1/3 cups pecan pieces
Unbaked 9-inch pie shell

1. Preheat oven to 350 degrees.

2. Mix together the sugar, flour and salt, and set aside. In a separate bowl, combine the corn syrup, eggs, evaporated milk and vanilla, and whisk until smooth. Add the sugar mixture and pecan pieces, and stir to combine.

3. Pour into unbaked pie shell, and bake for 1 hour, or until knife inserted in center comes out clean.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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