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Two-Step Pecan Pie

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   Have Ready:
   1 frozen pie crust unbaked (remove from freezer 20 minutes ahead)
   2 eggs
   1/2 cup sugar
   1/2 teaspoon salt
   1/2 cup corn syrup white
   2 tablespoons butter melted or margarine
   1 teaspoon vanilla extract
   1 cup pecans halves (reserve 6 to 8 halves for decorating)
   You'll Need:
   Blender
   Measuring cups
   Measuring spoons
   Table knife
   Potholders
   Cooling rack


Heat oven to 425°. Put eggs, sugar, salt, corn syrup, butter or margarine and vanilla in blender and cover top. Blend on high speed. Add the pecans and blend just a few seconds to chop nuts coarsely. Pour into the pie crust and arrange reserved pecan halves on top. Set timer for 15 minutes and bake. Reduce oven heat to 350°, then reset the timer for 25 minutes. When a table knife stuck into the center comes out clean, the pie will be done. Remove the pie from the oven using potholders. Put on a cooling rack. Serve pie at room temperature.

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