Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 2 eggs
  • 2 Tbsp. flour
  • 1/2 cup sugar
  • 3/4 cup corn syrup, light or dark
  • 4 Tbsp. (1/2 block) margarine, melted
  • 2 Tbsp. water
  • 1 1/2 tsp. vanilla or rum extract
  • 1 cup shelled pecans
  • Light pinch of salt

Preheat oven to 450°. Mix eggs and flour; beat. Stir in remaining ingredients in order listed. Pour into unbaked pie shell. Bake for 5 minutes; reduce temperature to 350° and continue baking for 40 to 45 minutes until knife inserted in pie comes out clean. DO NOT OVERBAKE. The filling will set as it cools.

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