Eleanor Pecan Pie

• 1 unbaked 9-inch pie shell
• 3 or 4 eggs
• 1 cup brown sugar
• 1/3 cup butter
• 1 cup light corn syrup
• 1 teaspoon vanilla
• 1 cup chopped pecans
• ¼ teaspoon salt
• whole pecans for garnish
• 1 pint cream, whipped, for garnish

Cream 1/3 cup butter with 1 cup brown sugar. Beat in one egg at a time, stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla, and 1/4 teaspoon salt. Fill the pie shell with the mixture.  Preheat the oven to 375 degrees F, and bake the pie in this moderate oven for about 35 to 40 minutes. When the pie is set and has cooled off, decorate the top with pecan halves.  Garnish with whipped cream around the entire edge. The whipped cream may be further trimmed with tiny leaves baked from left-over small pieces of pie crust dough.

Nancy Pumpkin Pecan Pie

• 1 unbaked 9-inch pie shell
• 4 eggs, slightly beaten
• 2 cups canned or mashed cooked pumpkin
• 1 cup sugar
• ½ cup light corn syrup
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup chopped pecans

Flute edge of pie so that it has a high rim to hold filling. Combine all ingredients except pecans in large bowl. Stir until well blended. Pour into pie shell. Top with pecans. Bake in a 350 degrees F oven for 50 to 60 minutes or until set. Serve with whipped cream, if desired. Makes 6 to 8 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com