BCL - Pecan Pie II You Have To Try

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Pecan Pie II

"This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies."

Ingredients :

3 eggs
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup butter, melted
1 cup dark corn syrup
1 1/2 cups pecan halves
1 recipe pastry for a 9 inch single crust pie

Instructions :

Prep :	Cook : 8M	Ready in :

Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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