A corn syrup, egg and sugar filling is poured over whole pecans in an unbaked crust in this seasonal dessert.
INGREDIENTS (for 8 servings):
- 1 (9 inch) unbaked pie crust
- 3 eggs, beaten
- 1 cup dark corn syrup
- 1 cup white sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Preheat oven to 350 degrees F (175 degrees C).
Beat together the eggs, corn syrup, sugar, butter and vanilla.
Arrange pecans in bottom of pie crust and pour mixture over.
Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.