{"id":161,"date":"2015-06-22T20:29:07","date_gmt":"2015-06-23T00:29:07","guid":{"rendered":"http:\/\/www.aaronseaver.com\/?p=161"},"modified":"2015-06-22T20:34:39","modified_gmt":"2015-06-23T00:34:39","slug":"southern-pecan-pie","status":"publish","type":"post","link":"https:\/\/www.aaronseaver.com\/?p=161","title":{"rendered":"Southern Pecan Pie"},"content":{"rendered":"<div>Ingredients<\/div>\n<div>1 deep dish pie crust<br \/>\n1 cup light corn syrup<br \/>\n1 cup packed light brown sugar<br \/>\n1\/2 teaspoon salt<br \/>\n5 1\/3 tablespoons unsalted butter, melted<br \/>\n1 teaspoon vanilla extract<br \/>\n3 large eggs<br \/>\n2 cups toasted pecan halves<br \/>\nFreshly whipped cream, for serving (optional)Directions<\/p>\n<p>Preheat the oven to 375 degrees F. Unroll the pie crust and place in a 9-inch pie plate. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)<\/p>\n<p>Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.<\/p>\n<p>Finely chop 1\/2 cup pecans and spread evenly over the pie crust. Roughly chop another<\/p>\n<p>1\/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.<\/p>\n<p>Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 deep dish pie crust 1 cup light corn syrup 1 cup packed light brown sugar 1\/2 teaspoon salt 5 1\/3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 3 large eggs 2 cups toasted pecan halves Freshly whipped cream, for serving (optional)Directions Preheat the oven to 375 degrees F. Unroll the pie crust &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.aaronseaver.com\/?p=161\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Southern Pecan Pie&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/161"}],"collection":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=161"}],"version-history":[{"count":4,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/161\/revisions"}],"predecessor-version":[{"id":165,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/161\/revisions\/165"}],"wp:attachment":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}