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Praline Pumpkin Pie (Paula Deen)

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“If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).”
READY IN:
1hr
SERVES:
8
YIELD:
1 9-inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Blend pecans with 1/3 cup brown sugar and softened butter.
  3. Press gently with back of a spoon into bottom of unbaked pie shell.
  4. Blend all remaining ingredients except egg whites and granulated sugar.
  5. Pour into pie shell.
  6. Bake for about 50 minutes.
  7. Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
  8. Return to 425°F oven just to brown meringue.
  9. Chill and serve cold.

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