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1 (15-ounce) package refrigerated pie crust
3 large eggs
1 cup sugar
3/4 cup light corn syrup
2 tablespoons butter or margarine, melted
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 cups pecan halves

Unfold and stack 2 piecrusts; gently roll or press together.
Fit into a 9-inch pie plate according to package directions; fold
edges under, and crimp. Stir together eggs and next 5 ingredients;
stir in pecans. Pour filling into crust. Bake at 350 degrees for 55
minutes or until set.

Yield: one pie.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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