PECAN PIE

SERVES: 6-8

INGREDIENTS:

3                 eggs, slightly beaten

1 C              sugar        

1 tsp.          vanilla

2 TBSP      butter – melted

1 C              light Karo Syrup

1-1/2 C      chopped pecans

1              unbaked pie shell (I love the Pillsbury All-Ready crusts)

DIRECTIONS:

Preheat oven to 350°

Spray bottom of pie plate lightly with PAM and then spread crust; trim/flute the edges

Combine everything but pecans and beat until fluffy.  Add pecans and pour into pie shell.

Bake 50-55 minutes until a knife inserted in the center comes out clean.

To 'flute' a pie crust, press index fingertip on the lip of the pie plate, facing away from center - with the other hand, using thumb and forefinger, gently press the crust around your fingertip.  Continue around the perimeter of the pie plate.  Try to tuck in any SMALL dangly pieces of excess crust - this makes a lovely 'home made' pie shell!