Festive Pecan Pie

By Janaermo

"Folks always ooh and ahh when Iserve this rich pie at special events," confirms Patti Astle from Baraboo, Wisconsin.

Ingredients

• 1 sheet refrigerated pie pastry
• 1 egg, lightly beaten
• 2 tablespoons beaten egg
• 1/2 cup dark corn syrup
• 1/4 cup sugar
• 5 teaspoons butter
• 1/8 teaspoon salt
• 1/2 cup pecan halves

Preparation

Step 1

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7- in. pie plate; flute edges.
In a small mixing bowl, combine the next six ingredients until well mixed. Stir in the pecans. Pour into pie shell. Cover edges loosely with foil. Bake at 350° for
25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted near
the center comes out clean. Refrigerate any leftovers. Yield: 4 servings.