Ny Times Pecan Pie

1. 1

   Preheat oven to 375, parbake pie shell until golden.

2. 2

   In a saucepan, bring the corn syrup, sugar and salt to a boil over high heat until the sugar dissolves (about 2 minutes).

3. 3

   Very slowly, pour in a thin stream into the beaten eggs while stirring vigorously.

4. 4

   Add the vanilla, margarine and pecans to the mixture and pour into prepared pie shell.

5. 5

   Bake for 50 minutes or until puffed.

* Per serving · 4 servings · Values may vary.

No additional tips available.