Robb's caramel pecan pie
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Robb's caramel pecan pie
  Pie    Pecans  
Last updated 6/12/2012 1:20:45 AM. Recipe ID 52624. Report a problem with this recipe.
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      Title: Robb's caramel pecan pie
 Categories: Pies, Desserts
      Yield: 6 Servings
 
      1    9-inch single-crust pastry
    2/3 c  Dark or light corn syrup
      1 c  Light brown sugar,
           - firmly packed
    1/2 c  Butter, cut in small pieces
    1/2 c  Heavy cream
    1/8 ts Salt
      8    Egg yolks, beaten
      2 ts Vanilla extract
  1 1/2 c  Pecan halves
 
  Heat oven to 350 degrees F.  Line 9-inch pie plate with pastry
  according to recipe.  Refrigerate while you prepare filling.
  
  In 2-quart saucepan over medium hight heat, bring corn syrup, brown
  sugar, butter, cream, and salt to boil, stirring constantly; cook 2
  to 3 minutes, stirring until sugar has melted and mixture is smooth.
  
  Remove from heat; let cool slightly.  Pour in egg yolks, beating
  constantly until blended and smooth; beat in vanilla.
  
  Arrange pecans over bottom of pie-crust; pour filling over. Pecans
  will float to top.  Bake 45 minutes until crust is golden and knife
  inserted near center of filling comes out clean. Cool complete on
  wire rack before serving.
 




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Recipe ID 52624 (Apr 03, 2005)

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