PECAN PIE
Bottom crust for 9 inch pie
3 tbs. butter at room temperature (not rock hard but not melted either)
1 tsp. vanilla extract
3/4 c. sugar
3 eggs, well beaten
1/2 c. chopped or broken pecan pieces
1 c. dark corn syrup
1/8 tsp. salt
1/2 c unbroken pecan halves Prepare (or buy) pie crust and set aside.
Cream (mash) butter with vanilla. Add sugar a little at a time and mash it in thoroughly after each addition. Add eggs in the same way, slowly. Next mix in chopped pecans, then syrup and salt. When all is well blended, pour into pie shell. Bake in hot oven (450 degrees) for 10 minutes. Pull carefully out; place pecan halves carefully in an artistic manner on top of pie. Lower temperature to 350 and put back in oven to bake for 30 or 40 minutes. Pie should be reasonably firm (not soupy) when done. Place on a rack or windowsill to
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pecan Pie
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