Everyone raves about this pie! Many pecan pie recipes are far too sweet. This hits just the right note. While traveling through San Saba, Tx, I picked up some of their famous pecans. They were perfect for this recipe. Remember to store your pecans at 35F or lower. Instead of using a pre-made frozen pie shell, consider using of the refrigerated "roll-out" pie crusts. Much better then the frozen. Be sure to dust both sides with flour for best results. When making the pie, one thing to be careful of is to not over-beat the eggs. If you do, you'll get an ugly crust on top. Also, instead of folding in the pecans, pour them evenly on the bottom of the empty pie shell, then pour the filling slowing on top. They will rise naturally to the top (if they don't, they're bad). And instead of the toothpick test, just test it with a quality quick-read temperature probe. The interior should be at 200F when done.
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Everyone raves about this pie! Many pecan pie recipes are far too sweet. This hits just the...