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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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âFolks always ooh and ahh when I serve this rich pie at special events,â confirms Patti Astle from Baraboo, Wisconsin. Ingredients:
1 sheet refrigerated pie pastry |
1 egg, lightly beaten |
2 tablespoons beaten egg |
1/2 cup dark corn syrup |
1/4 cup sugar |
5 teaspoons butter |
1/8 teaspoon salt |
1/2 cup pecan halves |
Directions:
1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2. In a small bowl, combine the next six ingredients until well mixed. Stir in the pecans. Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Refrigerate any leftovers. Yield: 4 servings.
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