Pie crust (9 inch)
1 1/4 c Dark corn syrup
1/2 c Packed light brown sugar
1/4 c Butter or margarine; melted
2 ts All-purpose flour
1 1/2 ts Vanilla extract
1 1/2 c Pecan halves
Preheat oven to 350 degrees. Roll pastry on lightly floured surface to
form 13″ circle. Fit into 9″ pie plate. Trim edges; flute. Set aside.
Combine corn syrup, eggs, brown sugar and melted butter in large bowl;
beat with electric mixer on medium speed until well blended. Stir in flour
and vanilla until blended. Pour into unbaked pie crust. Arrange pecans on
top. Bake 40-45 minutes until center of filling is puffed and golden brown.
Cool completely on wire rack. Garnish as desired.