This pie received rave reviews at Thanksgiving. I did vary from it, in that I used half portions of light and dark corn syrup and half portions of light and dark brown sugar. I used "real" brown eggs, that are always better. I did mix together the melted butter (though I used Blue Bonnet) and flour before adding it to the mix. Also, I added 1 TBS Captain Morgan's spiced rum. Because I read that it requires a deep dish, I made the recipe, but divided it between two pie shells and added more pecans to make up needed volume. I also used the "Spiced Pecan Crust" recipe found here. Because of the two more shallow pies, I baked them for 40 minutes, and it was about perfect with my oven. My husband says this is the best pecan pie he's ever had!
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This pie received rave reviews at Thanksgiving. I did vary from it, in that I used half...