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Caramel Pecan Pie

Reviewed: Dec. 13, 2008
This was fantastic! The first time I made it the pis was a FLOP! So I altered the cooking method the second time and it was PERFECT! I also used 1/2 white and 1/2 brown suger as others suggested. I made sure the butter and eggs were room temp. I blind baked the pasrty and toasted the pecans. I then cooked the pie at 275 slow bake for 1 hour. You know the pie is done when you hold the sides, twist gently. The outer filling should not move but the inside jiggles a little. Cool completely. PERFECT!
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