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Pecan Pie

1/4 cup margarine or butter (1/2 stick)
3/4 cup light corn syrup
1/2 cup sugar
3 eggs, well beaten
1 teaspoon vanilla extract
1 cup unroasted pecan pieces
1 9-inch unbaked pie crust

Prick all over the bottom and sides of the inside of the pie crust
with a fork.

In electric mixer, cream margarine with syrup. Add sugar and eggs
and mix well. Stop the mixer.

Add vanilla and pecans and stir -by hand-, not in the mixer.

Pour into pie crust. Bake in preheated 350 degree F oven for 45
minutes, or until center doesn't "jiggle" when you move the pie.
If the crust begins to burn (after about 30 minutes), cover it with
aluminum foil with a hole cut in the center of the foil.


Optional chocolate lining:

1/4 c. chocolate chips

Melt chips in microwave. After you prick the pie crust, and before
you pour in the filling, pour the melted chips into the bottom of
the pie crust. Spread around the bottom and up the sides with the
back of a spoon. Pour in the filling as described above.

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