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