THANKSGIVING PIE
| Ingredients | |||
| 1 | each | pie crust, (deep dish) unbaked | |
| 3 | each | eggs | |
| 1 | cup | corn syrup, dark | |
| 1/2 | cup | sugar 1/4 c butter, melted | |
| 1 | cup | pumpkin | |
| 1 | teaspoon | vanilla | |
| 1 | cup | pecan halves | |
| Directions: | |||
| Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. NOTES: * A rich pie with pumpkin and pecans — I’ve been cooking this * You can use chopped pecans, but pecan halves are prettier. |
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