Pecan Pie II So Tasty

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Pecan Pie II

"This is considered one of my husband's favorite pies. I also can say that it's miles mine as properly, and my children sure cross for this one. This pie can be baked in small fluted foil pans to make 8 to 10 character pies."

Ingredients :

three eggs
1/four teaspoon salt
3/4 cup white sugar
half cup butter, melted
1 cup darkish corn syrup
1 half of cups pecan halves
1 recipe pastry for a nine inch single crust pie

Instructions :

Prep :	Cook : 8M	Ready in :

Bake pie shell at 450 ranges F (230 degrees C) for 5 mins. Cool. Turn oven down to 425 stages F (220 ranges C).
Beat eggs and salt till very light and lemon coloured. Beat in sugar a little at a time. With a twine whisk, fold in melted butter or margarine, and corn syrup. Pour into partly baked shell. Arrange pecan halves on top, damaged aspect down.
Bake for 10 minutes, and decrease heat to 325 stages F (a hundred sixty five ranges C). Bake for half-hour.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook it lightly, and make clean-up easier.

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