3 eggs, slightly beaten
1.5 c Karo Light Corn Syrup
1/4 c + 4 tsp sugar
3 tbsp flour
1/4 tsp + 1/8 tsp salt
1 tsp vanilla
1/2 tsp almond extract
2 c pecans halves
1. Preheat oven to 375 F.
2. Spread pecans in pie shell.
3. Mix remaining ingredients and pour over pecans.
4. Bake slowly at 375 F. First 20 min, bake uncovered. Second 20 min, cover pie crust edges with tin foil to prevent burning. Let rest on counter for one hour before slicing.
NOTE: I put it in a 9 in glass pyrex pie dish. First 30 min, no problem. The second 30 min is too long, it starts to burn. More like 20 min, or 15 min. Next time amend to First 20 min uncovered, second 20 min covered with foil.
NOTE: Crust came out lovely. To roll it out so that it doesn’t stick, I used rice flour instead of all purpose flour. It worked GREAT.
NOTE: You can arrange the pecans artistically (like Martha Stewart) if you want. I didn’t want, it’s a pain and takes a long time. B