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    Pecan Pie

    No recipe collection would be complete without some version or other of this perennial favorite. Here is mine.


    dough for 9-inch pie crust
    4 eggs
    1 lb. light brown sugar
    3/4 cup water
    1/4 cup (1/2 stick) soft butter or margarine
    1 tsp. vanilla extract
    pecan halves


    Beat eggs in small mixing bowl until frothy. Set aside. Combine sugar and water in
    2-quart saucepan. Place over moderate heat, stirring until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Blend butter and vanilla into mixture.
    Turn filling into pastry-lined plate. Arrange pecan halves on filling in desired pattern. Bake in preheated 350º F. oven for about 1 hour or until set. Remove to wire rack to cool.
 

 

 

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