1 c C and H Golden Brown Sugar 1 ts Vanilla
— (firmly packed) 1/4 c Butter or margarine; melted
3 Eggs 1 c Pecans (halves or pieces)
3/4 c Corn syrup (light or dark) 1 Unbaked 9″ pastry shell
1/4 ts Salt
In mixing bowl combine sugar and eggs; beat well. 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
Yields
1 pie