Thanksgiving Pie

Recipe Ingredients

1		Pie crust - (deep dish), unbaked
3		Eggs
1 cup	328g / 11oz	Corn syrup - dark
1 1/2 cups	297g / 10oz	Sugar
1/4 cup	49g / 1.7oz	Butter - melted
		Margarine)
1 cup	237ml	Pumpkin
1 teaspoon	5ml	Vanilla
1 cup	146g / 5.1oz	Pecan halves

Recipe Instructions

Preheat oven to 350F Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.

NOTES:

* A rich pie with pumpkin and pecans -- I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. Yield: 1 9-inch pie.

* You can use chopped pecans, but pecan halves are prettier.

Source:
Cincinnati Enquirer

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