PECAN PIE

HANDS-ON TIME 25 minutes
BAKE 45 minutes at 350°F

Makes 8 servings (1 slice each). EACH SERVING 586 cal., 33 g fat (12 g sat. fat), 105 mg chol., 307 mg sodium, 71 g carb., 2 g fiber, 51 g sugars, 6 g pro.

Ingredients

1 recipe Pastry for Single-Crust Pie (see recipe)
3 eggs, lightly beaten
1 cup light-color corn syrup
⅔ cup sugar
⅓ cup butter, melted
1 tsp. vanilla
1¼ cups pecan halves or chopped macadamia nuts

Directions

1. Preheat oven to 350°F. Prepare and roll out Pastry for SingleCrust Pie. Line a 9-inch pie plate with pastry circle and trim.
   (Crimp edge as desired).
2. For filling, in a medium bowl combine next five ingredients
   (through vanilla). Stir in nuts.
3. Transfer filling to pastry-lined pie plate. To prevent
   overbrowning, cover edge of pie loosely with foil. Bake
   25 minutes. Remove foil. Bake 20 to 25 minutes more or until filling
   is puffed and appears set. Cool on a wire rack. Cover; chill within
   2 hours.