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Mom’s Pecan Pie

1 unbaked 9″ pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon good vanilla
1 cup pecan halves

Heat oven to 350 degrees

In a large bowl, combine all ingredients, except pecans. Pour filling into unbaked pie crust; evenly sprinkle pecan halves over all. (may add more if desired).

Bake for 45-50 minutes or until center is set. Toothpick inserted in center should come out clean. Depending on the accuracy of oven, it may need more time. Keep checking.

If crust or pie appears to be getting brown too quickly, cover with foil, then remove if outer edge needs more browning. Remove and cool on rack. Refrigerate. Can be topped with whipped cream if desired.
(source: Dear Abby, circa 1970’s)


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