1 c C and H Golden Brown Sugar
— (firmly packed)
3/4 c Corn syrup (light or dark)
1/4 ts Salt
1 ts Vanilla
1/4 c Butter or margarine; melted
1 c Pecans (halves or pieces)
1 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