Dreamy Pumpkin Pie

Title:
Dreamy Pumpkin Pie

Yield:
1 Servings

Categories:
Pastries,
Pastry




Ingredients:





     1 pk (15-ounce) refrigerated


          -piecrust OR homemade basic


          -pastry shell


     4 lg Eggs


     1 c  Sugar


   1/2 ts Salt


     1 cn (15-ounce) pumpkin


   1/2 c  Corn syrup


     1 tb Butter or margarine; melted


     1 ts Vanilla extract


   3/4 c  Pecan pieces






 Fit 1 piecrust into a 9-inch pieplate according to package directions; trim


 pastry even with edge of pieplate, and set aside.


 


 Unfold remaining piecrust, and place on a lightly floured surface. Cut out


 leaf designs, brush with water, and firmly press to rim of piecrust in


 plate.


 


 Beat eggs, sugar, and salt at medium speed with an electric mixer until


 thick. Stir in pumpkin, corn syrup, butter, and vanilla extract. Pour into


 crust. Top with pecan pieces.


 


 Bake at 350? for 45 to 50 minutes or until set, covering edges with


 aluminum foil after 30 minutes. Cool completely. Makes 1 (9-inch) pie.


 Kitchen Express: Omit second piecrust used for decorative border; fold


 edges of first piecrust under, and crimp as desired.


 


 Recipe by: Southern Living


 


 Posted to MC-Recipe Digest V1 #1039 by Suzy Wert 
on Jan


 23, 1998