Classic Pecan Pie Recipe
- 1 (15 ounce) package refrigerated piecrusts
- 1 cup sugar
- 1 cup light corn syrup
- 1/3 cup butter or margarine
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups pecan halves
- FIT 1 pie crust into a 9-inch pie plate according to package directions. Trim pastry even with edge of pie plate. Cut remaining pie crust into leaf shapes using a small cookie or canape cutter. Attach leaves to rim of pastry using water, and press firmly to secure. Cover loosely, and freeze 30 minutes
- COOK sugar, corn syrup, and butter in a medium saucepan over low heat, stirring constantly, until sugar dissolves and butter melts; cool slightly. Stir in eggs, vanilla, and salt. Pour into crust. Arrange pecan halves in circles on top of pie.
- BAKE at 325 degrees for 50 to 55 minutes.
