Years ago when I was called upon for a donation to the school bake sale I found that this recipe was a big hit. It's also a great dessert for a large crowd. The yummy filling will yield 2 Tenderflake pies or 24 Tenderflake tarts. I often make it using the pastry recipe on Tenderflake Lard - for a decadent 10" deep dish pie as a special treat for family.
|1 cup||corn syrup|
Reserve 2 whole pecans for topping, then coarsely chop the remaining pecans and set aside. This will be topping for 2 pies.
In saucepan over low heat, melt butter, add sugar and corn syrup. Stir constantly until sugar is dissolved and when mixture just starts to boil remove from heat. Cool completely.
In separate bowl using electric mix master beat 4 eggs with salt and vanilla. Then add to cool sugar mixture in saucepan beating on low until ingredients are mixed well and smooth consistency.
Place 2 unbaked pie shells on one large cookie sheet for stability while baking. Pour filling equally into each pie shell. Carefully sprinkle chopped pecans over the top of pie filling ensuring that entire surface is covered. Place one whole pecan in center of each pie.
Bake in preheated oven at 325 for 50-55 minutes. Pie should be firm to touch and filling should be set, no jiggling. Cool for 2 hours at room temperature before serving.
I found using chopped pecans rather than whole pecans goes farther for covering filling, makes cutting pie wedges easier and guarantees that every bite will have crunchy pecan topping.
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