1 Refrigerator pie crust (from 15-oz box), softened as directed. (Because
1/3 Cup packed brown sugar
1 1/2 Teaspoon all-purpose flour (It was good enough for Grandma...)
1 1/4 Cups light corn syrup
1 1/4 Teaspoon vanilla
3 Eggs (If you can get them fresh out of the hen, all the better)
1 1/2 Cups pecan halves or broken pecans
2 Tablespoons butter melted. (None of that margarine crap)
How you fix it:
-First heat your oven to 375 degrees F. Place your pie crust in a 9-inch glass pie pan (and I mean glass)
-In a large bowl mix brown sugar, flour, corn syrup, vanilla and eggs till they're blended all nice like.
Stir in your pecans and melted butter. Pour into crust-lined pan.
-Bake 40 to 50 minutes or until the filling is puffed and the pie is a real purty golden brown. Cool completely about 2 hours and store in refrigerator. Or just cool it off till it don't burn your mouth none, throw a big ol' heaping gob of vanilla ice cream on a slice and have at it.
Now set yourself down and tell