L Ioms Pecan Pie

Ingredients:

1 (15-oz.) package refrigerated pie crusts
3 large eggs
1 c. sugar
l/” c. light corn syrup
2 T. butter or margarine melted
2 tsp. vanilla extract
1/2 tsp. salt
11⁄2 cups pecan halves

Instructions:

Unfold and stack 2 pie crusts; gently roll or press together. Fit into a 9″ pie plate according to package directions; -fold edges under, and crimp. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

Notes:

To prevent the filling from seeping under the crust, use two crusts and stack them. Unfold one piecrust and press out fold lines. Unfold second crust and stack on top, turning so that fold lines do not match. Press edges to seal. Roll crust out to an approximate 12 ” circle. Fit into a 9″ pie plate. Trim, fold, and crimp.

Servings Yield:

Serve warm or cold