Yield: 48 Servings
|1 cup||Butter; cold|
|½ cup||Confectioner's sugar|
|4 larges||Island eggs|
|1½ cup||Light corn syrup|
|3 tablespoons||Butter; melted|
|1½ teaspoon||Vanilla extract|
|2½ cup||Pecan halves|
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