Serves: 5
Total Calories: 378

Have Ready:
1 frozen pie crust unbaked (remove from freezer 20 minutes ahead)
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1/2 cup corn syrup white
2 tablespoons butter melted or margarine
1 teaspoon vanilla extract
1 cup pecans halves (reserve 6 to 8 halves for decorating)
You'll Need:
blender
measuring cups
measuring spoons
table knife
potholders
cooling rack

Heat oven to 425°. Put eggs, sugar, salt, corn syrup, butter or margarine and vanilla in blender and cover top. Blend on high speed. Add the pecans and blend just a few seconds to chop nuts coarsely. Pour into the pie crust and arrange reserved pecan halves on top. Set timer for 15 minutes and bake. Reduce oven heat to 350°, then reset the timer for 25 minutes. When a table knife stuck into the center comes out clean, the pie will be done. Remove the pie from the oven using potholders. Put on a cooling rack. Serve pie at room temperature.

Nutritional Facts:

Serves: 5
Total Calories: 378
Calories from Fat: 185

More Recipes from the Special Dishes for Special Days Cookbook:
Two-Step Pecan Pie