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