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Pecan Pie
Serves: 12

1/4 cup margarine
1/2 cup sugar
1 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 eggs
2 tablespoons rum
1 to 2 cups pecans, toasted

Cream the margarine and sugar until fluffy. Add the corn syrup,
molasses, salt, nutmeg, and rum; and mix thoroughly. Add the eggs,
one at a time, whole beating. Stir in the pecans. Pour into an
unbaked pie shell. Cover the pie crust edges with a long piece of
aluminum foil to avoid scorching. Bake for 50 minutes at 350
degrees.

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