- 3 eggs, slightly beaten
- 1 cup sugar
- 1 cup light or dark corn syrup
- 2 tablespoons margarine or butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 s pecans
- 1 9 inch, unbaked, frozen or refrigerated, deep-dish pie crust
Preheat oven to 350°. In medium bowl with fork beat eggs slightly. Add sugar, corn syrup, margarine and vanilla; stir until blended. Stir in pecans.
Place refrigerated or freshly prepared pie dough into pie plate or use frozen deep-dish pie crust. Pour pecan filling into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
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