Pecan Pie

Pecan pie is often a traditional dessert served for the Thanksgiving meal, but for those of us who love this pie, anytime of the year will do! This recipe calls for dark brown sugar rather than light brown or white sugar, which makes the filling very rich, dark, and delicious. Blessings...

Recipe:

9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 large eggs, slightly beaten
1/3 cup butter, melted
1/2 tsp. salt
1 tsp. vanilla
1 cup pecan halves

1. Prepare pie crust.
2. In large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.
3. Pour filling into prepared pie crust; sprinkle with pecan halves.
4. Bake in a 350 degree oven for 45 to 50 minutes or until center is set and a table knife comes out clean when inserted into the center of pie. Cool on a wire rack.

Yield: 6 to 8 servings
Tip: Cover pie with aluminum foil after 30 minutes to prevent over- browning. The filling will set-up as the pie cools.

This wonderful recipe was a favorite of "Dear Abby's".