Pecan Pie

Better Homes and Gardens New Cookbook

pastry for single pie crust

3 eggs, slightly beaten

1 C light-colored corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 ¼ C pecan halves or macadamia nuts

Preheat oven to 350.  Line a 9” pie plate with pastry for a single crust.  Crimp edge.

For filling: combine eggs, corn syrup, sugar, butter, and vanilla and mix well.  Stir in pecan halves.

Place pie plate on oven rack.  Pour in filling.  To prevent overbrowning, cover edge of pie with foil.  Bake about 25 minutes.  Remove foil.  Bake 20 – 25 minutes more or until a knife inserted near the center comes out clean.  Cool on a wire rack.  Cover and chill within 2 hours.

Chocolate Pecan Pie: Prepare as above, except before adding the filling to the pastry-lined pie plate, pat ½ C semisweet chocolate pieces onto the bottom of pastry.