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Kentucky Pecan Pie
November 11, 2010

This was my jumping off recipe for a chocolate pecan pie. I'm basing my review for my additions. However, I can't imagine that it wouldn't be grand as it is written. I sprinkled the bottom of the deep dish crust, (unbaked), with semi-sweet chocolate chips. Instead of a full cup of light corn syrup I used 1/2 cup of light corn syrup and 1/2 cup of Lyle's Golden Cane Syrup, and added 2 tsp. of vanilla. It gave the pie a wonderful caramel taste. I did have to bake about 1 1/2, but I tented the pie with aluminum foil so the top wouldn't burn. It was absolutely what I was looking for, and it will be my go-to recipe in the future. Thanks for letting me experiment with your wonderful recipe, Laurie.

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