Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees. beat sugar, salt and eggs together. add beans. mix well. let ingredients stand for 1/2 hour. pour into pie shell. bake at 425 until crust begins to brown, then reduce temp to 375 degrees and bake 30 additional minutes or until center of pie is set. serve warm with ice cream or whipped cream.

Target recipe: make a partially baked pie crust. melt butter in a medium heatproof bowl and set in a skillet or water maintained at just below a simmer. remove the bowl, stir in sgar and salt with a wooden spoon until the butter is absorbed. beat in eggs, then the corn syrup and vanilla. return bowl to water; stir until the mixture is shiny and hot to the touch (about 130 degrees). remove from heat, stir in the pecans. as soon as the pie shell comes out of the oven, decrease temperature to 275. pour pecan mixture into hot shell. bake on the middle rack until the pie looks set but soft, like gelatin, when gently pressed with the back of a spoon, 50 - 60 minutes. transfer to a rack and cool completely.