Ingredients
1 sheet refrigerated pie pastry1 large egg, lightly beaten2 tablespoons beaten egg1/2 cup dark corn syrup1/4 cup sugar5 teaspoons butter1/8 teaspoon salt1/2 cup pecan halves
Preparation
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
In a small bowl, combine the next six ingredients until well mixed. Stir in the pecans. Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Refrigerate any leftovers.
