3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 Tbsp. butter or margarine, melted
1 tsp. vanilla extract
1/8 tsp. salt
1 cup chopped pecans
1 unbaked pastry shell (8 inches)
In a bowl, beat the eggs lightly. Stir in corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well. Pour into pie shell. Cover edges loosely with foil. Bake at 350 degrees for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Refrigereat any leftovers.
Yield: 6-8 servings.
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