Pecan Pie (Teresa H)

Pecan Pie (Passed down the gererations—Teresa Horton, Diana Wongwai, Tressie Holler)

Yield: One 9" pie

1 9inch pie tin lined with your favorite pie crust

1 ½ cups pecan halves

1 cup K-roll syrup (light or dark)

1 tsp vanilla

¼ tsp Salt

4 Tblsp Sugar

3 Tblsp Flour

2 Eggs (beaten)

3 Tblsp Butter

· In blender, mix eggs, sugar, flour, salt and vanilla.

· In small sauce pan bring syrup and butter to a boil over medium heat. Keep stiring to avoid burning. Remove and cool slightly.

· Add hot mixture to blender and blend until light in color.

· Pour into chilled pie shell that has been lined with the pecan halves.

· Place in 350* F oven on middle rack.

· Bake for 50-55 minutes. Pie is done when a knife inserted into center of filling is clean when pulled out.

(you may want to cover crust edges with foil if they darken too much for your taste. It will depend on your oven.)

Tip: I like to make sure all pecans are covered with filling so they are coated even after they float to the top during cooking.