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Coffee Pecan Pie

Here's a new twist on a perennial holiday favorite. Serve it on Thanksgiving, as a delightful finish to the feast!

3 eggs, beaten
1/4 teasponn salt
3/4 cup dark molasses
1 teaspoon vanilla
3/4 cup light corn syrup
1 cup chopped pecans
1/2 cup double-strength brewed Café Campesino coffee
4 tablespoons flour
2 tablespoons butter or margarine, melted
1 8-inch unbaked pie shell
whipped cream for garnish

Preheat oven to 375 degrees F. Combine eggs, molasses, corn syrup, coffee, melted butter or margarine, salt and vanilla. Mix thoroughly. Combine pecans and flour, add to liquid mixture and pour into unbaked pie shell. Bake 40 to 45 minutes or until firm. Cool before cutting. Garnish with whipped cream if desired. Makes 6 – 8 servings.

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