Pecan Pie

Yield: 1 (9-inch) pie

Ingredients

• 1/2  (15-ounce) package refrigerated piecrusts
• 4  large eggs
• 3/4  cup  sugar
• 1  cup  light corn syrup
• 1/2  cup  butter or margarine, melted
• 1/4  cup  firmly packed light brown sugar
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 1  cup  pecans, coarsely chopped

Preparation

Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans.

Bake at 350° on lower rack 30 minutes or until pie is set.