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This American classic has been popular since it first appeared in The Fannie Farmer Cookbook.
Serves 8


• 1/2 recipe basic crust
• 2 tbsp. all-purpose flour
• 1 cup light brown sugar
• 3 large eggs
• 1 cup corn syrup
• 2 tbsp. unsalted butter, melted and cooled
• 2 tsp. vanilla extract
• pinch of salt
• 2 cups pecan halves and pieces

Preheat the oven to 425°F (220°C). Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Crimp the edge decoratively. Chill in the refrigerator while making the filling.

Combine the flour and sugar in a large bowl. Whisk in the eggs, corn syrup, butter, vanilla, and salt. Mix in 1 cup of the pecans.

Remove the crust from the refrigerator and pour in the filling. Arrange or sprinkle the remaining pecans on top. Bake for 10 minutes. Lower the temperature to 325°F (160°C) and bake for another 45 minutes or until set.

Transfer to a wire rack and cool for an hour.

Serve with a dollop of whipped cream or vanilla ice cream.


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