Pecan pie (c&h)

Yield: 1 Pie

Measure Ingredient
1 cup C and H Golden Brown Sugar (firmly packed)
3 \N Eggs
¾ cup Corn syrup (light or dark)
¼ teaspoon Salt
1 teaspoon Vanilla
¼ cup Butter or margarine; melted
1 cup Pecans (halves or pieces)
1 \N Unbaked 9\" pastry shell

In mixing bowl combine sugar and eggs; beat wel. Beat in syrup, salt, vanilla and butter. Stir in pecans. Pour into unbaked pastry shell.

(Garnish with pecan halves, if desired.) Bake at 375 F for 40 to 45 minutes, or until filling is firm in center when gently shaken. Cool.

Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias

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