Cookie
Administrator
Preheat oven to 450F
Prepare pastry: roll out half of dough and line a 9" pie plate. Trim and flute edge.
Do not prick.
1/3 cup butter or margarine
1/2 cup lightly packed brown sugar
3 eggs
1 cup corn syrup
1 tbsp. molasses
1/2 tsp. vanilla
1 cup pecan halves
One 9" pie
Cream butter until fluffy.
Gradually blend in sugar.
Add eggs one at a time, beating well after each addition.
Beat in corn syrup, molasses and vanilla.
Stir in pecans.
Turn into pastry lined pie plate.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking for an additional 20 to 25 minutes or until filling is amost set.
Prepare pastry: roll out half of dough and line a 9" pie plate. Trim and flute edge.
Do not prick.
1/3 cup butter or margarine
1/2 cup lightly packed brown sugar
3 eggs
1 cup corn syrup
1 tbsp. molasses
1/2 tsp. vanilla
1 cup pecan halves
One 9" pie
Cream butter until fluffy.
Gradually blend in sugar.
Add eggs one at a time, beating well after each addition.
Beat in corn syrup, molasses and vanilla.
Stir in pecans.
Turn into pastry lined pie plate.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking for an additional 20 to 25 minutes or until filling is amost set.
