| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Pies |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
c |
Butter, softened |
| 1/2 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Light or dark corn syrup |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Butter, melted |
| 1 1/2 |
ts |
Vanilla extract |
| 2 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
FILLING:
CRUST:
In a large mixing bowl, blend together flour, sugar, butter and salt until
mixture resembles coarse crumbs. Press firmly and evenly into a greased
15x10x1" baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in
another bowl, combine eggs, syrup, sugar, butter and vanilla. Stir in
pecans. Spread evenly over hot crust. Bake at 350 for 25 minutes or until
set. Cool on a wire rack.
Yields: 4 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson
(D.CARLSON - GEnie) Reformatted for MM:dianeE
A Message from our Provider:
“Jesus: Because with God only perfection will do”