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Get a jump on Thanksgiving and put this classic pie recipe on your menu now

By Wolfgang Puck, Tribune Content Agency on

1 pound (500 g) sugar dough (recipe follows)

3 tablespoons unsalted butter, cut into small pieces, plus extra for coating the tart pan

1 vanilla bean, cut in half lengthwise

1 1/3 cups (335 mL) light corn syrup

2/3 cup (185 mL) packed light brown sugar

1 large egg

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3 large egg yolks

1 tablespoon Frangelico or brandy

1/4 pound (125 g) chopped pecans

3/4 pound (375 g) pecan halves

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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