BLENDER PECAN PIE
1 (8 inch) unbaked pie shell
2 eggs
2/3 c. sugar
1/2 tsp. salt
1/2 c. dark corn syrup
2 tbsp. butter
1 tsp. vanilla
1 c. pecans
Put eggs, sugar, salt, corn syrup, butter and vanilla in blender
and blend well. Put pecans in shell and slowly pour the egg
mixture over top. Bake at 375 degrees F. until knife inserted
in center comes out clean, about 30 minutes.
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BLENDER PECAN PIE
2 eggs
2/3 c. sugar
1/2 tsp. salt
1/2 c. white corn syrup
1 unbaked 9-inch pie shell
2 tbsp. melted butter
1 tsp. vanilla extract
1 c. pecans
Pecan halves
Put eggs, sugar, salt, corn syrup, butter, and vanilla in blender and blend well.
Add pecans and blend just enough to chop pecans coarsely.
Pour into pie shell and place pecan halves on top.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees and bake an additional 30 minutes.
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BLENDER PECAN PIE
Unbaked 8 inch pie shell
2 eggs
2/3 c. sugar
1/2 tsp. salt
1/2 c. light corn syrup
2 tbsp. butter, melted
1 tsp. vanilla
1 c. pecans
12 pecan halves
Put eggs, sugar, salt, corn syrup, butter and vanilla in blender
bowl and blend well.
Add 1 cup pecans and blend just enough to chop nuts coarsely.
Pour into pie shell.
Place pecan halves on top.
Bake in hot oven (425 degrees F) 15 minutes; reduce heat to 350
degrees F and continue baking until top is lightly browned,
about 30 minutes.
The easiest pecan pie to make and one of the best-a good
freezer.