 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
This recipe came from a magazine published in the '70s. Since then I have made hundreds of pecan pies. In addition to my family, I bake for senior groups and my husband's business acquaintances. Ingredients:
1 sheet refrigerated pie pastry |
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
3/4 cup light corn syrup |
1 teaspoon vanilla extract |
1 cup pecan halves |
Directions:
1. Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, corn syrup and vanilla. Pour into pastry shell; arrange pecans over top.
2. Bake at 375° for 50-55 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
|
|