Southern Pecan Pie
|Pastry/Half 11-ounce package piecrust mix||1 (For 9-Inch 1-Crust Pie)|
|Dark corn syrup||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Canned pecan halves||3 Ounce (1 Can)|
|Whipped cream||1 Cup (16 tbs) (For Garnishing)|
1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate and make high stand-up edge. Set aside.
2. Preheat oven to 350°F. In 2-quart saucepan over low heat, melt butter or margarine; remove saucepan from heat. With wire whisk, beat in corn syrup, sugar, vanilla, and eggs until blended.
3. Arrange pecans on bottom of piecrust; carefully pour egg mixture over pecans. Bake pie 1 hour or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack. Garnish with whipped cream.