*  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
 
    1 1/2  sticks        unsalted butter
    1 1/2  cups          flour
    2      tablespoons   sugar (more if needed)
    1                    egg white -- lightly beaten
 
                         FILLING
 
    4                    eggs
    1 1/4  cups          dark corn syrup
      1/4  cup           unsalted butter -- melted
    1      cup           brown sugar, packed
    1 1/2  cups          pecans -- coarsely chopped
    1      teaspoon      vanilla
    1      cup           pecan halves
 
 1. Using butter, flour, sugar and water, make pastry according to Cuisinart
directions.
 
 2. With rack in lower third of oven, preheat to 400F. Roll pastry into 10-inch
pie plate, cover with waxed paper and pie weights. Reduce heat to 375F, bake 10
more minutes. Remove weights and bake 2-3 minutes more.
 
 3. Reduce heat to 350F. Brush pie shell with egg white.
 
 4. Mix corn syrup and brown sugar in small saucepan. Boil over medium heat until
sugar is dissolved.
 
 5. Beat eggs, add syrup, then melted butter, chopped pecans and vanilla. Pour
into shell. Arrange pecan halves on top.
 
 6. Bake until center is set, 40-50 minutes. Cover with foil if pie starts to
overbrown.
 
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