Mom's Pecan Pie

Yield: Makes 8 servings

Ingredients

• 1  (15-ounce) package refrigerated piecrusts
• 3  large eggs
• 1  cup  sugar
• 3/4  cup  light corn syrup
• 2  tablespoons  butter or margarine, melted
• 2  teaspoons  vanilla extract
• 1/4  teaspoon  salt
• 1 1/2  cups  pecan halves*

Preparation

Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Stir together eggs and next 5 ingredients; stir in pecans.

Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

* Chopped pecans, a less expensive choice, may be substituted for the pecan halves.