Pastry for a 9-inch 1-crust pie
1/2 cup granulated sugar
1 cup corn syrup
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 6-ounce package pecan halves (1 1/2 cups)
Preheat oven to 350°F.
Line 9-inch pie plate with pastry; turn edges under and flute.
Combine eggs, sugar, corn syrup, butter and vanilla in medium mixing bowl; blend well. Stir in pecans. Pour into pastry-lined pie plate. Bake 50 to 55 minutes or until puffed and golden brown. Cool to room temperature on wire rack. Store refrigerated.
TIP: If pie is browning too quickly, place a sheet of aluminum foil loosely over top.
Makes 8 servings.