*  Exported from  MasterCook  *

                      Kathleen Claiborne's Pecan Pie

Recipe By     : Beverly Ellis
Serving Size  : 8    Preparation Time :1:30
Categories    : Pies & Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry:
     3/4  c             Unsalted butter
   1 1/2  c             Flour
   2      tb            Sugar -- more if needed
   1                    Egg white -- lightly beaten
                        Filling:
   4                    Eggs
   1 1/4  c             Dark corn syrup
     1/4  c             Unsalted butter -- melted
   1      c             Brown sugar -- packed
   1 1/2  c             Pecans -- coarsely chopped
   1      ts            Vanilla
   1      c             Pecan halves

Using butter, flour, sugar, and water, make pastry according to
Cuisinart directions.

With rack in lower 3rd of oven, preheat to 400°F. Roll pastry into
10" pie plate, cover with waxed paper and pie weights. Reduce heat to
375°F, bake 10 more minutes. Remove weights and bake 2 to 3 minutes
more.

Reduce heat to 350°F. Brush pie shell with egg white.

Mix corn syrup and brown sugar in small saucepan. Boil over medium
heat until sugar is dissolved.

Beat eggs, add syrup, then melted butter, chopped pecans, and
vanilla. Pour into shell. Arrange pecan halves on top.

Bake until center is set, 40 to 50 minutes. Cover with foil if pie
starts to overbrown.


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