Yield: 10 Serving
| Measure | Ingredient |
|---|---|
| Pie crust (9 inch) | |
| 1¼ cup | Dark corn syrup |
| 4 | Eggs |
| ½ cup | Packed light brown sugar |
| ¼ cup | Butter or margarine; melted |
| 2 teaspoons | All-purpose flour |
| 1½ teaspoon | Vanilla extract |
| 1½ cup | Pecan halves |
Preheat oven to 350 degrees. Roll pastry on lightly floured surface to form 13" circle. Fit into 9" pie plate. Trim edges; flute. Set aside.
Combine corn syrup, eggs, brown sugar and melted butter in large bowl; beat with electric mixer on medium speed until well blended. Stir in flour and vanilla until blended. Pour into unbaked pie crust. Arrange pecans on top. Bake 40-45 minutes until center of filling is puffed and golden brown.
Cool completely on wire rack. Garnish as desired. By "Lloyd A. Carver" <lloyd2@...> on Jan 5, 1996
Contributor: COUNTRY CHRISTMAS RECIPES Posted to recipelu-digest Volume 01 Number 281 by P&S Gruenwald <sitm@...> on Nov 11, 1997