| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies &, Pastry | 1 | Servings | |
INGREDIENTS
| 1 | pk | (15-ounce) refrigerated piecrust OR homemade basic pastry shell |
| 4 | lg | Eggs |
| 1 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | cn | (15-ounce) pumpkin |
| 1/2 | c | Corn syrup |
| 1 | tb | Butter or margarine; melted |
| 1 | ts | Vanilla extract |
| 3/4 | c | Pecan pieces |
INSTRUCTIONS
Fit 1 piecrust into a 9-inch pieplate according to package directions; trim pastry even with edge of pieplate, and set aside. Unfold remaining piecrust, and place on a lightly floured surface. Cut out leaf designs, brush with water, and firmly press to rim of piecrust in plate. Beat eggs, sugar, and salt at medium speed with an electric mixer until thick. Stir in pumpkin, corn syrup, butter, and vanilla extract. Pour into crust. Top with pecan pieces. Bake at 350° for 45 to 50 minutes or until set, covering edges with aluminum foil after 30 minutes. Cool completely. Makes 1 (9-inch) pie. Kitchen Express: Omit second piecrust used for decorative border; fold edges of first piecrust under, and crimp as desired. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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