|Single crust pie pastry||1|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Dark corn syrup||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Pecan halves||1 Cup (16 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
For filling, in mixing bowl beat eggs slightly with rotary beater or fork.
Add sugar and salt, stirring till dissolved.
Stir in corn syrup and melted butter or margarine; mix well.
Stir in pecan halves.
Place pie shell on oven rack; pourfilling into the pastry-lined pie plate.
To prevent overbrowning, cover edge of pie with foil.
Bake at 350°for 25 minutes.
Remove foil; bake till knife inserted off-center comes out clean, about 25 minutes more.
Cool on rack before serving.
Cover; chill to store.