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Malissa’s Pecan Pie


  • Pastry for 9-inch pie shell, unbaked
  • 1 cup sugar
  • 1/4 cup unsalted butter, room temperature
  • 3/4 cup light corn syrup
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1-1/4 cup pecan halves


Malissa Byrd


Preheat oven to 400′.

Cream sugar and butter; add eggs, beating all at once.

Stir in corn syrup.

Add vanilla and pecans and mix thoroughly.

Pour filling into pie shell.

Bake 5 minutes at 400′, then reduce heat to 325′ and continue baking until done, 45 minutes

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