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Pecan Pie
June 16, 2007

I have made this pie a number of times and the taste is always outstanding. I have learned a few tricks of the trade, though. 1) Don't over beat your eggs, or it will have something of a merengue effect (and be puffy when you take it out of the oven). Do what the recipe said - just until frothy. 2) Go for two cups of pecans, and I personally add a mix of whole and half nuts. 3) In attempt to reduce sugar/calories (even if only slightly), replace the corn syrup with a sugar-free / regular maple syrup mix. 4) A tablespoon of cinnamon goes a long way. :)

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