Pecan Pie


1/4 c. butter
1 c. firmly packed brown sugar
3 eggs
1/2 c. light corn syrup
1 to 1 1/2 c. broken pecans
1 tsp. vanilla
1/2 tsp. salt
1 partially baked 9 inch pie shell (see below)


Preheat oven to 375 degrees. Cream together butter and sugar. Beat in 1 egg at a time. Stir in corn syrup, pecans, vanilla and salt. Fill pie shell. Bake 40 minutes or until knife inserted in filling comes out clean.

QUICK N EASY PIE CRUST (one 9 inch shell) :

Preheat oven to 425 degrees. Sift, then measure 1 1/2 cups flour. Resift into bowl with 1/2 teaspoon salt. With a pastry blender, work in 1/2 cup shortening until mixture is pea size. Stir in 3 tablespoons water, 1 tablespoon at a time until mixture holds together when gathered into a ball.
Pat it evenly into the pie pan after rolling flat on a floured surface. Bake 5 to 7 minutes for partial bake. Bake 12 to 15 minutes for fully baked. Cool before filling.
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