Southern Pecan Pie
|9 inch unbaked pastry shell||1|
|Dried beans||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Eggs||3 , beaten|
|Dark corn syrup||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Pecan halves||1 Cup (16 tbs)|
Do not prick pastry shell.
Place heavy plastic wrap inside pie shell.
Add dried beans to about 1-inch depth in pie plate.
Cook, uncovered, at MEDIUM HIGH (7) for 8 minutes, giving dish half turn once.
Carefully lift plastic wrap and beans from shell.
Cook shell at MEDIUM HIGH (7) for 3 minutes more.
In mixing bowl, melt butter at HIGH for 1 minute.
Add flour; blend well.
Stir in eggs, com syrup, and sugar.
Cook, uncovered, at MEDIUM (5) for 10 minutes, stirring occasionally, till slightly thickened.
Turn into prepared pie shell.
Arrange pecans over top.
Cook, uncovered, at MEDIUM LOW (3) for 8 minutes, or till just set, giving pie plate half turn once.