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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |