Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 1 cup | Butter; cold |
| ½ cup | Confectioner's sugar |
| ¼ teaspoon | Salt |
| 4 larges | Island eggs |
| 1½ cup | Light corn syrup |
| 1½ cup | Sugar |
| 3 tablespoons | Butter; melted |
| 1½ teaspoon | Vanilla extract |
| 2½ cup | Pecan halves |
CRUST
FILLING
Preheat oven to 350 degrees.
CRUST: Use pastry blender to mix crust ingredients until mixture resembles small peas. Press firmly and evenly into greased 9x13" pan. Bake 20 minutes or until golden brown.
FILLING: While crust is baking, prepare filling. In large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well-blended. Stir in pecans.
Pour over hot crust; spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting.
Recipe by: Betty Sullivan
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 No, v 1997