| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Favorites |
48 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
c |
Butter; cold |
| 1/2 |
c |
Confectioner's sugar |
| 1/4 |
ts |
Salt |
| 4 |
lg |
Island eggs |
| 1 1/2 |
c |
Light corn syrup |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Butter; melted |
| 1 1/2 |
ts |
Vanilla extract |
| 2 1/2 |
c |
Pecan halves |
INSTRUCTIONS
CRUST
FILLING
Preheat oven to 350 degrees.
CRUST: Use pastry blender to mix crust ingredients until mixture resembles
small peas. Press firmly and evenly into greased 9x13" pan. Bake 20 minutes
or until golden brown.
FILLING: While crust is baking, prepare filling. In large bowl, beat eggs,
corn syrup, sugar, butter and vanilla until well-blended. Stir in pecans.
Pour over hot crust; spread evenly. Bake 25 minutes or until filling is
firm around edges and slightly firm in center. Cool completely on wire rack
before cutting.
Recipe by: Betty Sullivan
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 9 No, v 1997
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