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John Thorne, author of the Simple Cooking newsletter, likes making this pecan pie (featured in Richard Sax’s Classic Home Desserts) with a combination of Lyle’s Golden Syrup and muscovado sugar, but when we tried it with the alternative, light brown sugar and light corn syrup, it was equally successful.
Game plan: If you choose, you can decorate the top of your pie by arranging about a 1/2 cup of pecan halves around the edge of the filling, next to the crust.
You’ll need to make the Flaky Pie Crust before you begin.
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