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Sitara's Deep Souh Pecan PieI created my pecan pie recipe out of a lifetime of tasting pecan pies.   Most people that don't like pecan pie usually have a hard time with it being so very cloyingly sweet.  I tend to agree.  Too many pecan pie recipes call for too much of the wrong kind of sugars and sweeteners and get to the point of tooth-hurting.

My Father made a really good pecan pie, but even his was a bit sweet for me.   The best pecan pie I had while I lived in New Orleans came from The Camilla Grill at the end of the Carrolton Street Car line.   So I took the recipe from the Camellia Grill and my Father's recipe and concocted my own.

This is the pecan pie we served at Hizzoner's and for catered events.  You can make it in the regular 9 inch pie plate or make it in small individual pie shells for pecan tarts for parties.     Use my pie crust recipe, it's the best one with this pie.

Depending on whether this pie is served for a special occasion or just for everyday eating, there are a couple of things you can do for the 'cosmetic' looks of the pie.   I like pecan pieces because you get a better distribution of the nuts throughout the pie and I like a lot of pecans in my pie.  The pecan halves make the pie very pretty and you can use a combination of pieces and halves to make your pie look gorgeous.    Just put the pieces in the bottom of the pie crust and put pecan halves over the top of the pieces before you pour in your filling.  After the halves float to the surface, use a toothpick to make sure that they are evenly arranged all over the top of the pie.   Ta Da!!! a pretty pie that still has some serious pecan going on in it.

    1        nine inch single pie crust
    4      large        eggs
    2     Tablespoons    good bourbon
    1      teaspoon    vanilla
    1/4  teaspoon    salt
    1 1/4   cup    packed brown sugar
    1         cup        lite corn syrup    
    1/4      cup     dark corn syrup    
    1/4      cup     melted butter
    2        cups    pecan halves and pieces    

1.  Prepare the pie crust.   Prick the bottom all over with a fork and make a pretty fluted edge all around.

2.  In a large bowl whisk together the eggs, then add salt, brown sugar, vanilla and corn syrups.   Whisk thoroughly.

3.  Add melted butter and bourbon and whisk vigorously till completely Incorporated.  Make sure you don't have any lumpy brown sugar.

4.  Put pecan halves and pieces in the bottom of your pie crust and distribute evenly.   Pour the  mixture over the pecans gently.   Shake the pie pan gently so that the pieces float to the top.

Bake the pie in a 350 oven for 40-45 minutes till the edge is brown and the filling is bubbling around the edges.

Cool completely on a wire rack before cutting the pie.