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1 9″ pie crust; unbaked
3 Eggs; slightly beaten
1 ds Salt
1 c Sugar
1 ts Flour; heaping
2 ts Cornmeal
1/2 c Light karo syrup
1/2 c Dark karo syrup
1/2 c Butter/margarine; melted
2 pn Salt
1 ts Vanilla Butternut Extract
1 1/2 c Pecan pieces
Oven 350=B0F.
Line pie pan with pastry and flute edges. Sprinkle pecan pieces evenly
over bottom of crust.
Mix all ingredients until smooth. Pour into pie crust.Bake in preheated
350 oven for 1 hour or until filling is almost set. If pie begins to brown
too quickly before filling is set, place piece of aluminum foil over pie to
retard further browning. (It should jiggle a little.)
Cool completely before cutting.
Serve with generous amounts of whipped cream.
Yields
6 Servings
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