Submitted by: Amber Moeller

Makes: 8 servings

Prepare (do not bake) and set aside:

• pastry for 1 crust pie

Set out:

• 1/2 c. pecan halves
• 1/2 c. chopped pecans

Cream together until butter is softened:

• 3 T. butter
• 1 t. vanilla extract

Add gradually, creaming until fluffy after each addition:

• 3/4 c. sugar

Add in thirds, blending well after each addition:

• 3 eggs, well blended

Thoroughly blend in the chopped pecans and:

• 1 c. light corn surup
• 1/8 t. salt

Bake at 450ºF for 10 minutes. Arrange pecan halves on top of the pie filling. Reduce heat to 350ºF and bake for 30-35 minutes longer, or until a knive comes out clean when inserted halfway between center and edge of filling.

Cool on cooling rack.