1/3 cup butter
½ cup brown sugar
1 cup light syrup
1 tsp. vanilla
3 eggs, beaten
1½ cups pecans, chopped
Beat together butter and brown sugar. Blend in light syrup and vanilla. Add beaten eggs. Stir in pecans. Put in an unbaked pie crust. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 20-25 minutes.
PIE CRUST
2¾ cups flour
1½ cups Crisco
½ T. sugar
½ tsp. salt
1¼ cups ice water
In a mixer, combine flour and Crisco. Add sugar and salt. Add ice water last and mix. Dough will be mushy. Sprinkle flour generously on plastic wrap, put dough in wrap and place in fridge to “cure” overnight. When ready to use, add flour for easy rolling. Makes 4 crusts. Keeps well in the fridge or freezer.
CAROL’S NOTE: Use icy ice water!
Recipe by Carol Crabbe, formerly North Central Electric Cooperative
