Ingredients:
1 cup brown sugar
1/4 cup cornstarch
1 1/4 cups water
2 egg yolks
1 pinch salt
1 1/2 tablespoons butter ( recipe states “butter the size of a hickory nut”)
1 teaspoon vanilla
1 1/2 cups pecans, 1 cup in halves, 1/2 cup chopped
1 (9 inch) pie crusts, not deep dish, pre-baked
Directions:
Mix cornstarch and brown sugar together in medium saucepan.
Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans.
Simmer on medium stirring constantly until mixture thickens.
Boil 1 minute, constantly stirring.
Remove from heat, add butter and vanilla.
Pour into baked pie shell, decorate top with remaining pecans.
Let cool 1/2 hour before serving.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.