-CRUST-
2 1/2 c Flour
1 c Butter; cold
1/2 c Confectioner’s sugar
1/4 ts Salt
FILLING
4 lg Island eggs
1 1/2 c Light corn syrup
1 1/2 c Sugar
3 tb Butter; melted
1 1/2 ts Vanilla extract
2 1/2 c Pecan halves
Preheat oven to 350 degrees.
CRUST: Use pastry blender to mix crust ingredients until mixture resembles
small peas. Press firmly and evenly into greased 9×13″ pan. Bake 20 minutes
or until golden brown.
FILLING: While crust is baking, prepare filling. In large bowl, beat eggs,
corn syrup, sugar, butter and vanilla until well-blended. Stir in pecans.
Pour over hot crust; spread evenly. Bake 25 minutes or until filling is
firm around edges and slightly firm in center. Cool completely on wire rack
before cutting.
Yields
48 Servings