* 1 (15-ounce) package refrigerated piecrusts
* 3 large eggs
* 1 cup sugar
* 3/4 cup light corn syrup
* 2 tablespoons butter or margarine, melted
* 2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 1 1/2 cups pecan halves*
Preparation
Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Stir together eggs and next 5 ingredients; stir in pecans.
Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.
* Chopped pecans, a less expensive choice, may be substituted for the pecan halves.
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