1 ½ cups sugar 2 t cornstarch
½ cup dark corn syrup 3 eggs
¼ cup butter ¼ t salt
1 T cold water 1 t vanilla extract
2 cups pecans, 1 ½ c chopped and ½ cup whole
1 (9 inch) unbaked pie shell
Preheat oven to 350 degrees. In a small bowl, combine the cornstarch and the cold water. Mix well and set aside.
In a medium sauce pan, combine the sugar, corn syrup, butter and cornstarch/cold water mixture. Bring to a full boil, then remove from heat.
In a large bowl, beat eggs until frothy. Gradually pour the booked syrup mixture into the eggs, while constantly beating. Then stir in the salt, vanilla extract and chopped nuts. Pour into pie shell. Place the whole nuts on top of the mixture in an artistic pattern, pushing them down into the syrup mixture.
Bake in the preheated oven for 45-50 minutes or until filling is set. Finish this up an hour or so before you eat, so the filling will have a little time to cool down.
Andrea Musgrove Perisho – “After Toil Comes Rest”
Copyrighted, 2012 by Andrea Musgrove Perisho.