3 eggs
1 cup light corn syrup
1/8 teaspoon vanilla extract
1 cup light brown sugar, packed
2 tablespoons butter or margarine, melted
1 cup pecan or walnut halves
9-inch unbaked pie shell
Whipped cream
1. Preheat oven to 400F.
2. In medium bowl, beat eggs slightly. Add cornsyrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.
3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.
4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream.
Makes 8 servings.
CHOCOLATE PECAN PIE
Melt 2 squares (2oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir in egg mixure to step 2. Proceed as directed for Butterscotch Pecan Pie.
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