Pecan Pie

This totally incredible pie is more butter tart then pecan pie. In Fact, omit the pecans and add raisins and you have a superb butter tart pie. One thing to watch for--the filling appears runny when you remove it from the oven. Let it sit until cool, then refrigerate until it is time to cut it. It will firm up, although it will still be a bit runny.

1/3 cup butter

1 cup brown sugar

3/4 cup corn syrup

3 eggs, lightly beaten

1/4 cup sweetened condensed milk

1/4 tsp. salt

1 tsp. vanilla extract

1 1/2 cups pecan halves

One 9-inch unbaked short crust pie shell

1. Preheat oven to 375F.

2. Beat butter until creamy. Gradually beat in sugar and corn syrup. Add

eggs, milk and salt and vanilla. Mix well.

3. Place pecans in pie shell and pour filling over top. Bake on lower oven rack for

45 minutes, until top is quite brown but filling still jiggles underneath. Cool and

refirgerate until serving. Serve with ice cream if desired.

Serves 6 to 8